This taco recipe does not need to be reserved just for taco Tuesday. These sweet potato black bean tacos are the perfect addition to your repertoire of vegetarian recipes! Follow the video for step by step instructions as to how to make this fun new recipe!
As I am married to someone who does not eat meat, we have many vegetarian recipes on rotation in our household. Back when I was in University in Montreal, there was a taco restaurant across the street from my main building named Burritoville. This recipe is based off of what they had but adapted. As I have a food blog, I love to pay homage to recipes that I have loved and this was definitely one of them. You would not necessarily think to add apples, sweet potatoes, black beans and cheese together but alas, it gives you a delicious recipe! Perfect for a Meatless Monday not just a Taco Tuesday, this recipe is just what you ordered. Let’s dive in and make this taco recipe.
FAQ
Can I make alterations to this recipe? Can these be vegan sweet potato black bean tacos or dairy free?
Yes! Yes they can! The base is entirely vegan to begin with. The only dairy (and therefore non-vegan element in the dish) is cheese. I use cheddar cheese in this recipe but you can definitely use a plant based cheese and or a dairy free cheese. This vegetarian taco recipes is super easy to adapt!
The recipe is gluten free (I exclusively use corn tortillas), if you aren’t a fan of corn tortillas, you can definitely use whatever floats your boat. I personally love the flavor of the corn, so, that is what we use.
Cheeses: I use cheddar cheese but this recipe would pair beautifully with different types of cheese. you could add goat cheese if you wanted to. Goat cheese adds a really nice tang flavor that you would not get from a traditional cows milk cheese. You could use cotija cheese which is delicious! I love to add crumbled cotija tacos. If you want the tang from a cheese but you do not want to use goat cheese, then you could also use feta cheese. There are plenty of options!
Can I add additional flavors to this recipe?
(Once you have made it, you can definitely play around with this recipe. You could use roasted sweet potatoes instead of adding them to the pot. If you like a bit of citrus, you could add a hint of lime juice to the pot. In addition, you could add garlic powder if you are a fan of garlic (I love garlic powder). If you want a bit more heat, you can add cayenne pepper and smoked paprika. Cayenne pepper and smoked paprika are favorites in our household. We love the recipe as is but it could definitely be a fun addition to the recipe! Once you know how a recipe works, you can make many delicious recipes using the base of it and adding to it what you love.
I think beans are great and that hearty black beans add so much to this dish. However, if you do not like black beans, you could also try pinto beans instead. It would yield a different flavor, but, hey, go for it.
Are there optional toppings I could use?
Of course! If you like cilantro, then definitely toss some fresh cilantro on top of your tacos. I know that some people think fresh cilantro tastes like soap (I do not) so I think it would be a great addition. You could add sliced avocado. Avocado slices are a great addition to any taco. I also will just use guacamole. My husband loves to use hot sauce. You can use different types of hot sauce (if you like sriracha then go for it) or if you like the traditional Frank’s Hot Sauce then do it! I know some people like sour cream but I prefer Greek yogurt. Lastly, a salsa could definitely go nicely. Traditional roja salsa or a salsa verde. My desired toppings are generally just guacamole but you do you, babe!
Can I store leftover filling?
Yes! The filling will keep in the fridge for around 7 days and or you can freeze the filling for 3-6 months. If you do freeze it, allow it to thaw in the fridge over night!
What do you need for this sweet potato black bean tacos recipe?
- 1 yellow onion
- 3 sweet potatoes
- 4 apples, I use honeycrisp apples
- 1 can black beans
- ½ cup liquid aminos
- 2-3 tablespoon apple cider vinegar, you can also use rice vinegar
- 1 tablespoon cinnamon
- ½ tablespoon cumin, taste as your food is cooking, you can add more
- 1 tablespoon oregano
- 1 teaspoon chili powder, chili powder is optional if you do not want a bit of heat
- kosher salt + freshly ground black pepper, to your taste
- extra virgin olive oil, to sauté the onion
- tortillas
How do you make sweet potato black bean tacos?
Despite the instructions looking a bit long, this is an easy recipe! It uses one point for all of your filling to come together.
- Take a medium sized bowl and place your peeled and chopped sweet potatoes and apples into it. Meanwhile, on medium heat, place a heavy set pot (or a large skillet with a lid) on the burner. Add 2 tablespoon of olive oil and add the onion to the pot. You want to sauté the onion until it is golden brown.
- Add the chopped sweet potato, apples, black beans, liquids, oregano, salt, pepper, cinnamon, cumin and chili powder into the pot. Stir to make sure everything gets coated, cover the pot, and allow the bean mixture to come together. You are going to keep the heat to a medium heat, do not raise it to medium high heat because it will burn the bottom of the mixture. We want this sweet potato mixture to come together nicely, we want no burnt bits! The thing with this recipe is that you won’t need a potato masher, as it cooks down, the food will become mushier and it is just easy to work with. We will achieve this by stirring occasionally. This should cook for an hour.
- When you are getting close to your hour mark coming up, preheat oven to 400°F. Now, you are going to want to work with warm tortillas. Warm tortillas can be folded over and this is what we want for this recipe. Because the sweet potato and black bean mixture is soft, we will bake the tortillas with the mixture inside. Place the tortillas in the microwave for 30 seconds or so to warm them up. Take a baking sheet and place the corn tortillas onto the baking sheet. Now, if you are using cheddar cheese (or a cheese that melts), place the cheese on top of the tortillas. Then take the filling (which will be nice and mushy and everything will have come together in your pot) and put it on the tortilla. Fold the warmed tortillas over. Brush them with olive oil, this will allow the tortillas to crisp up a bit in the oven (this step is optional). Place the baking sheet into the oven and bake for 10 minutes. When done, remove the baking sheet from the oven. If you did not place cheese into the tortillas, then add cheese now!
Looking for other vegetarian recipes?
Vegetarian Tortellini Soup with Spinach
The Cobblers Wife Pasta
Spinach Soup
Tomato Tart
Butternut Squash Bisque
Fried Egg with Rice
“Meat” Balls
Vegetarian Bourguignon
Sweet Potato Black Bean Tacos
Ingredients
- 1 yellow onion
- 3 sweet potatoes
- 4 apples I use honeycrisp apples
- 1 can black beans
- ½ cup liquid aminos
- 2-3 tablespoon apple cider vinegar you can also use rice vinegar
- 1 tablespoon cinnamon
- ½ tablespoon cumin taste as your food is cooking, you can add more
- 1 tablespoon oregano
- 1 teaspoon chili powder chili powder is optional if you do not want a bit of heat
- kosher salt + freshly ground black pepper to your taste
- extra virgin olive oil to sauté the onion
- tortillas
Instructions
- Take a medium sized bowl and place your peeled and chopped sweet potatoes and apples into it. Meanwhile, on medium heat, place a heavy set pot (or a large skillet with a lid) on the burner. Add 2 tablespoon of olive oil and add the onion to the pot. You want to sauté the onion until it is golden brown.
- Add the chopped sweet potato, apples, black beans, liquids, oregano, salt, pepper, cinnamon, cumin and chili powder into the pot. Stir to make sure everything gets coated, cover the pot, and allow the bean mixture to come together. You are going to keep the heat to a medium heat, do not raise it to medium high heat because it will burn the bottom of the mixture. We want this sweet potato mixture to come together nicely, we want no burnt bits! The thing with this recipe is that you won't need a potato masher, as it cooks down, the food will become mushier and it is just easy to work with. We will achieve this by stirring occasionally. This should cook for an hour.
- When you are getting close to your hour mark coming up, preheat oven to 400°F. Now, you are going to want to work with warm tortillas. Warm tortillas can be folded over and this is what we want for this recipe. Because the sweet potato and black bean mixture is soft, we will bake the tortillas with the mixture inside. Place the tortillas in the microwave for 30 seconds or so to warm them up. Take a baking sheet and place the corn tortillas onto the baking sheet. Now, if you are using cheddar cheese (or a cheese that melts), place the cheese on top of the tortillas. Then take the filling (which will be nice and mushy and everything will have come together in your pot) and put it on the tortilla. Fold the warmed tortillas over. Brush them with olive oil, this will allow the tortillas to crisp up a bit in the oven (this step is optional). Place the baking sheet into the oven and bake for 10 minutes. When done, remove the baking sheet from the oven. If you did not place cheese into the tortillas, then add cheese now!
Video
Notes
Nutrition
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