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.
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
- Roast sweet potato with oil and half the spices at 220°C until browned at the edges.25 min
- Warm beans with remaining spices and a splash of water; mash a third of them.4 min
- Mash avocado with lime juice and a pinch of salt.
- 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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