Taco Tuesday vegetarian taco recipe: Vegan sweet potato and black bean tacos with cabbage and kale slaw
Just in time for Taco Tuesday!
I am almost certain that tacos are the most perfect food for any time of day. I am a huge fan of breakfast tacos – they’re a great way to get in some protein, kale, and veggies. I love fish tacos, fancy tacos, simple carne asada tacos, and these vegan sweet potato tacos. I just love tacos, and I’m always looking for interesting new approaches to this versatile food group.
Another food that I’m absolutely positive was sent from heaven above (not exaggerating) – Sweet potatoes. I honestly think I would be super content eating a sweet potato a day. They’re earthy, sweet, and deeply nourishing. Sweet potatoes are packed with beta-carotene, vitamin C, manganese, copper, pantothenic acid, vitamin B6, potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus (wow!).
My body goes through waves: one week I’ll be craving crunchy, raw, refreshing salads, filled with romaine lettuce and topped with a bracing vinaigrette…. and the next week, I’ll fill up on roasted vegetables, sweet potatoes, and warming foods dusted with cinnamon and turmeric. Most weeks my preferences fall somewhere in between, which is where these tacos come into play.
These tacos passed the test with my team, an amazing bunch of people with vast food preferences, so you know they’re good. I smeared cilantro cashew crema on corn tortillas, spooned on some roasted sweet potatoes, spiced black beans, and caramelized onions (recipes below), and topped the whole thing with spicy purple cabbage and kale slaw and a dollop of green enchilada sauce. Vegetarian taco heaven. If you only have time for one sauce, I’d highly suggest the enchilada sauce. It’s super quick!
Sweet Potato + Black Bean Tacos with Kale SlawPrint Recipe
- For the sweet potatoes:
- 3 sweet potatoes
- 1 tbsp olive oil
- 2 tsp Sprouts Mexican Spice Blend, or any salt-free Mexican spice blend, or a combination of 1 tbsp paprika, 1 tsp cumin, 1/2 tsp each garlic powder, onion powder, smoked paprika, and Mexican oregano
- sprinkle of sea salt
- sprinkle of chili flakes
- For the spiced black beans:
- 2 cans organic low sodium black beans
- 2 tbsp Cholula hot sauce
- 1 tsp Mexican Spice Blend
- sprinkle chili flakes
- sprinkle of sea salt
- For the caramelized onions:
- 1 large red onion
- 1 tbsp oil
For the sweet potatoes:
Preheat oven to 400 degrees F. Line a baking sheet with a Silpat or parchment paper.
Rinse and scrub the potatoes and pat dry. Cut into small bite-sized pieces.
Toss the sweet potatoes in the oil and seasonings. Spread in an even layer on the baking sheet.
Bake for about 25-35 minutes, until tender and a bit crispy. Set aside until ready to serve.
For the spiced black beans:
Drain black beans and place in a small sauce pan with all of the seasonings. Bring to a boil and then set aside to cool.
For the caramelized onions:
Heat a skillet (I prefer cast iron for this) over medium heat and add 1 tbsp oil once hot.
Add the onions to the pan and char, then reduce the heat and allow to caramelize for about 15 minutes.
To assemble tacos:
Time challenged? If you only pick one sauce, pick the enchilada sauce. Throw the peppers for the sauce in the oven at the same time as the sweet potato to save time. While that's in the oven, put the black beans on the stove and chop the raw ingredients for the slaw while everything cooks. Lastly, make the sauce in the blender, and serve everything as a buffet. It comes together faster than you'd think!
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