Vegan sweet potato and black bean tacos

    40 min

    Vegan sweet potato tacos topped with spicy black beans, seasoned pumpkin seeds and served with a creamy coriander and lime sauce.


    1 person made this

    Ingredients
    Serves: 6 

    • 2 sweet potatoes, quartered lengthwise
    • 3 1/4 tablespoons olive oil, divided
    • 1 1/4 teaspoons cayenne pepper, divided
    • 1/2 teaspoon salt
    • 3/4 teaspoon smoked paprika, divided
    • 1/4 teaspoon ground black pepper
    • 75g pumpkin seeds
    • salt and ground black pepper to taste
    • 2 (400g) tins black beans, drained and rinsed
    • 1/2 tablespoon ground cumin, or to taste
    • 1 teaspoon chilli powder
    • 3/4 lime, juiced, divided
    • 175g vegan soured cream
    • 1 bunch fresh coriander, finely chopped, divided
    • 1 teaspoon paprika
    • 12 tortillas

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Cut sweet potatoes into 25 to 40 smaller stick shaped pieces.
    3. 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 tray.
    4. 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 tray.
    5. 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.
    6. Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chilli powder, 1/2 teaspoon smoked paprika and a small squeeze of lime juice; season with salt and pepper to taste. Stir to combine and cook until heated through, 5 to 7 minutes.
    7. Combine vegan sour cream, remaining lime juice, 2 tablespoons coriander, regular paprika, 1 teaspoon cayenne pepper and salt to taste. Whisk until sour cream flavour is mostly gone and lime-coriander taste is dominant but not overpowering.
    8. Warm tortillas in pairs in the microwave, 15 to 20 seconds.
    9. 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 coriander.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (0)

    Reviews in English (0)

    User's IP: 54.159.94.253