A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!
Provided by Ryan and Marissa Clements
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
- Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
- Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
- Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
- Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
- Warm tortillas in pairs in the microwave, 15 to 20 seconds.
- Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 70.4 g, Fat 19.9 g, Fiber 16.5 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 1020.9 mg, Sugar 2.8 g
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Thaele Daniel Modise
[email protected]I'm not sure what went wrong, but my tacos didn't turn out as good as I hoped. The sweet potatoes were too dry and the black beans were bland.
Sato Moni
[email protected]These tacos were a great way to get my kids to eat their vegetables. They loved the sweet potatoes and black beans.
kirboli
[email protected]I'm always looking for new vegan recipes and these tacos definitely fit the bill. They were delicious and I will definitely be making them again.
Lucinda Johnson
[email protected]I made these tacos for my family and they loved them. Even my picky kids ate them up.
Ryce Davis
[email protected]These tacos were a great way to use up leftover sweet potatoes and black beans. They were also a healthy and affordable meal.
King Tshepzin
[email protected]The cilantro-lime sauce was the perfect topping for these tacos. It added a bright and refreshing flavor.
Aiman Khalid
[email protected]I loved the combination of sweet potatoes and black beans in these tacos. It was a unique and delicious flavor combination.
Iqra Hussain Detho
[email protected]These tacos were easy to make and turned out great! I will definitely be making them again.
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[email protected]I'm not a vegan, but I really enjoyed these tacos. They were so flavorful and satisfying.
Michael Reid
[email protected]I made these tacos for a party and they were a hit! Everyone loved them.
Sebrina jemal Seburi
[email protected]These tacos were absolutely delicious! The flavors were amazing and the sweet potatoes and black beans were a great combination.