Recipes · Dinner

Black Bean & Sweet Potato Tacos

Charred sweet potato and spiced black beans on warm corn tortillas with a lime-avocado mash.

40 mineasy4 servings$mexicanVeganVegetarianGluten-freeDairy-freeHigh fiber
Why it earns its place. A fully plant-based taco night: 12 g fiber, naturally gluten- and dairy-free, and nobody misses anything.

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Ingredients · 4 servings

  • 2 largesweet potatoes — 1.5 cm cubes
  • 2 tbspolive oil
  • 2 tspchili powder
  • 2 tspground cumin
  • 1 x 400 ml cancanned black beans — drained, rinsed
  • 12 smallcorn tortillas
  • 2 ripeavocado
  • 2 wholelime
  • 150 gred cabbage — shredded
  • 1 handfulcilantro (optional)
  • 1 tsphot sauce — to taste (optional)

No major allergens among the listed ingredients — always check labels, brands vary.

Method

  1. Roast sweet potato with oil and half the spices at 220°C until browned at the edges.
    25 min
  2. Warm beans with remaining spices and a splash of water; mash a third of them.
    4 min
  3. Mash avocado with lime juice and a pinch of salt.
  4. Char tortillas over the flame or in a dry pan; build with avocado, beans, sweet potato, cabbage, cilantro.

Nutrition per serving

420calories
11 gprotein
60 gcarbs
16 gfat
12 gfiber
2.5 gsat fat
420 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 6 different plants toward your weekly variety.

Make it yours

availabilityPinto or kidney beans swap straight in
cultureAdd a fried egg or shredded chicken if you want it heavier (adjust allergens)
costButternut squash when sweet potatoes run out

Storage. Components keep 4 days separately; tortillas always warmed fresh.

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