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- Root vegetables
- Sweet potato
Even meat eaters will like these sweet potato vegetarian tacos with avocado, fresh coriander, salsa and crumbled queso blanco.
1 person made this
- Taco filling
- 1 tablespoon oil, or as needed
- 4 carrots, chopped
- 1 potato, chopped
- 2 leeks, chopped (optional)
- 1 onion, chopped
- 1 sweet potato, grated
- 1 (400g) tin black beans, rinsed and drained
- 2 tablespoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chilli powder
- 1 pinch cayenne pepper
- salt and freshly ground black pepper
- 16 tortillas
- 1 avocados - peeled, pitted and mashed
- 120g crumbled queso blanco
- 120g salsa
- 1 tablespoon finely chopped fresh coriander
- 1/2 teaspoon lime juice, or to taste
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Heat oil in a pan over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
- Mix grated sweet potato, black beans, cumin, oregano, chilli powder, cayenne pepper, salt and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove pan from heat and transfer sweet potato mixture to a bowl, scraping pan clean with a spatula.
- Heat each tortilla in the same pan over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso blanco, salsa, coriander and lime juice.
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Sweet Potato Tacos Recipe
These Sweet Potato Tacos are gluten free, vegan, healthy, and oh yeah, absolutely DE-LICIOUS! Loaded with sweet potatoes, mushrooms, black beans, and spices – these hearty tacos will surely satisfy!
To know me, is to know that I LOVE tacos.
On Show Me the Yummy, we have:
I think it was about time for me to make a really delicious, super hearty, totally satisfying vegan taco, yes?
When ordering tacos at a restaurant, it’s not often I go for the vegetarian option . . .
Gimme all the carnitas, carne asada, and fish tacos please!
But once in a blue moon, I’ll order the vegetarian taco, and it’s often the one full of tender potatoes.
WHY don’t I order them always?! Because more often than not, it’s the vegetarian potato taco that blows my mind more than any of the other tacos.
We need more Sweet Potato Tacos in our lives.
This recipe isn’t just for my vegan readers.
These Sweet Potato Tacos TOTALLY satisfied my meat loving husband thanks to the hearty sweet potatoes, black beans, and mushrooms.
Selfishly, for me, while I do love how they taste, I LOVE that this is a one sheet wonder which means, less clean up!
Easy Sweet PotatoTaco Recipe
Looking for a delicious meatless taco recipe for Taco Tuesday? These Sweet PotatoTacos are not only great for taco night but they’re perfect for meatless Mondays too.
They are loaded with roasted sweet potatoes, cauliflower rice, avocado, cabbage, red onion, grape tomatoes, olives, jalapeño, guacamole and butter lettuce. The zesty chipotle sauce comes together with just a few ingredients and will completely change the taco game!
They’re easy to customize with your favorite toppings and you can use your favorite low carb, keto, paleo or grain-free tortillas that you like or have on hand. You can also serve the sweet potato taco filling in lettuce cups or a bowl for Whole30 tacos.
All you need is about 40 minutes for this low carb vegetarian taco recipe making it perfect for a busy weeknight or anytime you want healthy vegan tacos.
- 2 tablespoons olive oil, divided
- 2 sweet potatoes, peeled and diced
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ cup minced onion
- 1 cup frozen corn, thawed
- 1 tablespoon taco sauce
- 1 ½ teaspoons taco seasoning mix
- ¼ teaspoon ground coriander
- 2 tablespoons water
- 1 (15 ounce) can black beans, drained
- ½ teaspoon salt
- 4 (8 inch) corn tortillas
Preheat oven to 375 degrees F (190 degrees C).
Drizzle 4 1/2 teaspoons olive oil over diced sweet potatoes in a bowl. Add garlic and salt. Toss to coat potatoes in oil. Spread on a rimmed baking sheet in a single layer.
Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.
Heat remaining 1 1/2 teaspoons olive oil in a skillet over medium heat. Cook and stir onion until translucent, 5 to 10 minutes. Add corn and cook until corn begins to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water and bring to a simmer simmer gently until slightly thickened, about 3 minutes.
Stir roasted sweet potatoes and black beans into the skillet to coat with sauce. Spoon mixture over tortillas.
Sweet Potato and Black Bean Tacos
Meatless Mondays just got interesting with these sweet potato and black bean tacos. Not only are they healthy, delicious, and satisfying but they are also incredibly easy to prepare.
From Meseidy Rivera of The Noshery.
cans (15 Oz. Size) Black Beans, Drained And Rinsed
Heat oven to 400ºF. Line a sheet pan with foil. Spread sweet potato on the sheet pan, drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon cumin and chili powder. Toss until evenly coated. Bake in the oven for 45 minutes or until potatoes are tender.
While potatoes roast in the oven, heat remaining 1 tablespoon of olive oil in a large nonstick skillet. Add onions and garlic, sauté until fragrant, about 5 minutes. Add black beans, remaining cumin, and lime juice. When potatoes are done, add them to the beans and mix until well combined.
Combine avocado, crema, cilantro, garlic, salt, and lime juice in a blender. Blend until smooth.
Serve sweet potato mixture in warm tortillas, drizzled with avocado crema.
My husband strongly believes that a real meal requires meat. I happen to disagree, so I created this recipe to prove to him that meatless meals can be both delicious and satisfying.
Spoiler alert: he loved them!
Sweet Potato and Black Bean Tacos are one of my favorite meatless meals. They&rsquore incredibly easy to prepare, flavorful, and filling.
When it comes to food, one of the things that matters most to me is texture. For me, the food has to have not just a pleasing texture but also a variety of textures. In this recipe, I tried to maintain both structure and texture by roasting the potatoes and toasting the tortillas. I also add some diced avocado for creaminess.
That focus on texture came into play even more in this case because I was concerned these tacos might end up too &hellip soft. I know, I know. This may seem a little obsessive. But hopefully I&rsquom not alone in this texture obsession.
Of course, just as important is the flavor. These tacos are seasoned with cumin and chili powder and loaded with onions and garlic. That&rsquos a powerful punch of flavor! That earthy, spicy flavor is rounded out with a little lime juice and the avocado crema. I just love how the subtle sweetness of the sweet potatoes works with the spices and aromatics.
These tacos are a real winner! Not only are they healthy, delicious, and satisfying but they are also super easy to prepare. You can save yourself even more time if you can find prepped sweet potatoes at your local grocery store. They make the perfect weeknight meal!
Avocado Sweet Potato Tacos
Topped with creamy avocado lime sauce, these simple chili-spiced sweet potato tacos make a delicious vegetarian dinner.
This sweet potato taco recipe is an old favorite that I wanted to re-share with you. I first started making these sweet potato tacos years ago, but it’s one of those recipes that I come back to time and time again because it’s such a filling & flavorful vegetarian weeknight dinner option. The list of ingredients is short and the steps are easy – what’s not to love? Plus, I just think roasted sweet potatoes are such a cozy wintertime food, especially when they’re wrapped up into warm tortillas like a big hug.
There are basically two steps to the recipe:
- Make the avocado yogurt sauce: Simply blend together Greek yogurt, avocado, garlic, lime juice, salt, and pepper. If you’re vegan, I’ve listed a cashew cream option in the recipe below. Vegan mayo would also be a great substitute for the yogurt. For a more herbaceous sauce, blend in a handful of cilantro. If you like things spicy, consider adding a chunk of jalapeño, to taste. Alternatively, this Creamy Chipotle Sauce would also be delicious on these tacos if you wanted to change things up from time to time.
- Roast the sweet potatoes with olive oil, salt, pepper, and chili powder.
That’s it! Just assemble the tacos with the sauce, sweet potatoes, and black beans. This time, I topped mine with a few pickled onions. In the past, I’ve topped them with additional diced avocado (see the picture below).
Lastly, I always, always, always finish my sweet potato tacos with a big squeeze of lime for extra pop!
Cauliflower and sweet potato tacos with coriander chilli salsa
You don’t have to char the chillies for the salsa, but it gives them a milder, smokier and more rounded flavour. Tortillas vary in size and quality – my preference is for smaller, hand-sized ones such as those from Gran Luchito.
Prep 15 min
Cook 40 min
Makes 12, to serve 4
For the coriander chilli salsa
2 jalapeño chillies
½ red onion, chopped into ½cm dice
50g coriander leaves, very finely chopped
4 tbsp fresh lime juice (ie, from 3 or 4 limes)
¾ tsp fine sea salt
For the roast vegetable filling
1 large cauliflower (about 800g), cut into small florets
1 large sweet potato (around 400g), peeled and cut into 2½cm pieces
5 tbsp rapeseed oil
2 tsp ground chipotle
2 tsp ground cinnamon
2 tsp fine sea salt
For the black bean puree
1 x 400g tin black beans
1 tsp ground chipotle
½ tsp fine sea salt
12 small tortilla wraps, to serve
Heat the oven to 220C (200C fan)/425F/gas 7. To make the salsa, hold one of the chillies in a pair of tongs over a small gas flame until charred thoroughly (if you don’t have an open flame on the cooker, grill the chillies instead, until blackened), then put on a plate, repeat with the other chilli and leave to cool.
Put the onion, coriander, lime juice and salt in a small bowl. Once the chillies have cooled down, finely chop and mix into the salsa. Taste and adjust if need be.
Line two large baking trays with greaseproof paper. Put the cauliflower and sweet potato in a large bowl, add the oil, spices and salt, and toss with your hands to coat. Transfer the vegetables to the baking trays, spread out in a single layer, and roast for 35 minutes, until tender and slightly charred.
While the vegetables are roasting, make the black bean puree. Drain the beans, reserving the liquid from the tin, then blend four tablespoons of the liquid with the beans, chipotle and salt, until smooth. Transfer to a small bowl.
When the vegetables are almost ready, heat the tortillas according to the packet instructions. Transfer the vegetables to a bowl and put on the table with the salsa and black bean bowls. To build the tacos, smudge a tablespoon of black beans on to a warm tortilla, top with roast vegetables and finish with a spoonful of salsa.
Let's make Mexican Street Corn and Sweet Potato Tacos!
Mexico has one of the most robust street food cultures in the world. Mexican street foods are referred to as antojitos, which literally means "little cravings". And that couldn't be more accurate. One of the most common treats is Mexican street corn, which is traditionally served as corn on the cob, topped with a variety of spices and cotija cheese! For this recipe, I decided to create my own street corn to top some delicious sweet potato tacos.
The street corn recipe was adapted from one by Platings and Pairings. Her tacos looked so pretty and colorful, but of course I needed to have a meatless version.
I don't care too much for mayonnaise, which is used in most street corn recipes, so I substituted olive oil instead. And I also adapted some of the seasonings and spice level to my liking. I like my food to have a kick! So I use a good quality chili powder, and a lot of fresh jalapenos. If you prefer something milder, tone down the jalapenos and chili powder.
To make my vegetarian version, I used roasted sweet potatoes as my base taco filling. I am a huge fan of sweet potatoes! They are such a versatile ingredient. Roasted in the oven, with some olive oil, salt, and pepper - they have a great sweet and salty combo that can't really be beat.
These tacos are more than enough for dinner. But if you want to put together a real Mexican spread, check out my Mexican Black Bean Salad. The cumin, lime, and smoked paprika dressing is amazing, and it's completely vegan! Even Smoky Spanish Tomato Soup would make an excellent starter for this meal.
You can also mix up the toppings for these tacos to suit your taste. I bet they would be delicious with some black beans added, parsley could be used if your not a fan of cilantro, and you could even use butternut squash for the taco filling instead of the roasted sweet potatoes. I topped my tacos with some extra cotija cheese before chowing down, but feta would also work well. Or even a spoonful of sour cream.
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What Do I Need to Make the Tacos?
- Brown or green lentils
- Sweet potato, 1 or 2 depending on the size
- Yellow onion
- Tomato paste
- Chile powder, cumin and smoked paprika
- Pacific Food Organic Low Sodium Vegetable Broth
- Greek yogurt or coconut milk/cream (optional)
Making these lentil tacos is both easy and affordable. Lentils only cost about $1.50 a pound making them far less expensive than what you pay for any kind of meat. The easy part, is that unlike dried beans, lentils don’t need to be soaked before cooking. Brown and green lentils will need approximately 20-30 minutes to cook, which happens to be about the same amount of time the sweet potatoes will need to roast.
Vegan Mexican Tacos
This is a light tasty and satisfying meal bursting with Mexican flavours a variety of textures and a creamy vibrant sauce to top it all off. Print Recipe Pin Recipe.
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Las Vegas NV 89147.
Vegan mexican tacos. 702-898-9001 Panchos Vegan Tacos 103. Panchos Vegan Tacos 101. Mexican Tacos with a Spicy Chipotle Sauce.
Las Vegas NV 89119. These vegan Mexican tacos make a great dish to eat for lunch or dinner.
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