I love these simple sweet potato tortillas Chipotle salad with black beans and three ingredients. These tacos are vegan and are easy to adapt to vegans! tasty!
Whenever I see sweet potatoes sitting on the counter, I go straight to this simple vegetarian taco recipe. Spice-filled sweet potatoes and black beans combine to make a delicious filling. I like to add my quick chipotle salad to the top, which is a little creamy and rich, and has some spices (or a lot if needed!).
I mentioned this below, but I will do it quickly here. You can take this recipe by replacing sweet potatoes with butternut squash and then swap black beans for canned beans in the pantry. So save this recipe for your next busy day (maybe tomorrow, to be honest, right!?). For more vegetarian tacos, try my Easy Veggie tacos or these roasted cauliflower tacos!
Key Ingredients
- sweet potato: Like all my sweet potato recipes, I’m looking for medium sweet potatoes with firm and smooth skin. If you can find them, I also like the Purple Sweet Potato (UBE) of this recipe. You can also substitute for butternut squash, such as roasted butternut squash.
- spices: We want our sweet potato packaging to pack a punch so you can use a small amount of oil, cumin, chili powder (try homemade chili powder), smoked chili powder and garlic powder.
- Black beans: Canned black beans are great for these tacos, but feel free to use household black beans if you have one. You can also exchange other beans. In the past, I used white beans and even chickpeas in this recipe. If you need guidance, here is the way to cook dried beans.
- Simple chipotle corset: I mixed the cabbage with sour cream, lime juice, salt and chipotle and added a smoked, spicy kick to the adobo sauce. I found small chipotle jars in Adobo in my local store, usually in international aisles or places where salsa is sold.
- Tortillas: Use your favorite tortillas. I love homemade tortillas. If you want to make your own, check out our tortilla recipes or these soft flour tortillas.
How to make sweet potato tortillas
These sweet potato tortillas come together so quickly. First, put the sweet potatoes in the oven. Throw them into a single layer with avocado oil and spices and bake until tender.
When the potatoes are roasted, you can pour the black beans into a small amount of oil (we will add them to the sweet potato in the last 5 minutes to warm it up). Then, start on that Chipotle salad.
Quick and easy. Toss the cabbage with sour cream, lemon juice, a little salt and crumbs (start with 1 tablespoon and add from there).
Then, like when the sweet potatoes are soft, throw the black beans onto the baking sheet. Let them warm and you’re ready to build tacos. Simple!
Easy-to-grilled sweet potato tortillas
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These roasted sweet potato tacos and black beans are super simple and perfect for busy nights. I use canned black beans in this recipe, but you can easily use cooked black beans (this is how I cook black beans if needed.) You can add more toppings to it if needed. When I put it in the kitchen, I love fragile cheeses like Queso Fresco or Cotija!
4 servings
You will need
2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons avocado oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/8 teaspoon garlic powder
1/2 teaspoon fine sea salt
1 (15 oz) can be black beans, drained and rinsed, or use 1½ cups of cooked black beans
1/3 cup sour cream
1 tablespoon fresh lime juice
1 to 3 tablespoons Chopped Chili peppers in Adobo sauce according to spice preference
2 cups chopped cabbage
8 Corncakes, Warm, Try Homemade Corncakes
Fresh coriander and lemon wedges
direction
1Preheat the oven until 400°F (204°C) and lined baking tray with parchment paper.
2Prepare sweet potatoes: Add the sweet potatoes to a bowl and use 1 1/2 tablespoon avocado oil, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/8 tsp garlic powder and 1/2 tsp teaspoon. Sprinkle the sweet potatoes on a prepared baking sheet and bake until tender for 25 to 30 minutes.
3Prepare black beans: While the sweet potatoes are baked, toss the black beans with the remaining 1/2 tablespoon of oil and season gently with salt.
4Make Chipotle salad: On the bottom of a medium bowl, stir 1/3 cup sour cream, 1 tablespoon of lemon juice and 1 to 3 tablespoon of crumbs from Adobo (add to the flavor, the more you add, the more it will be). Season with salt and fold in the cabbage. While the local melon is finished baking, let it sit on the counter for 10 to 15 minutes.
5Warm black beans: When the sweet potatoes are soft, throw the black beans onto the baking sheet with the sweet potatoes on it. Move everything around the pan and bake for 5 minutes.
6Assemble tacos: Build the tacos with plenty of roasted sweet potatoes and black beans, chipotle coriander, fresh coriander and extra lime juice.
Adam and Joanne’s Tips
- storage: Place the remaining roasted sweet potatoes and black beans in an airtight container for up to 4 days. Store Chipotle’s salad for up to 3 days (it will wither while it sits).
- Crush in Adobo sauce: These are usually sold in small 7 oz cans. They are a strong country with flavor! The chips are smoked jalapeno, and in this case they are squeezed into the Adobo sauce, a rich, slightly sweet hot sauce made from tomatoes, vinegar and spices. They punched and I love them. Use as much as possible.
- Vegetarian alternatives: Use cashew cream instead of sour cream or your favorite plant-based sour cream.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
2 tacos
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Calories
382
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Total fat
12.7g
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Saturated fat
3.1g
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cholesterol
11.3mg
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carbohydrate
57.5g
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Dietary fiber
13.6g
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sodium
785.7mg
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Total sugar
5.9 grams
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protein
11.5g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
