Roasted Sweet Potato Tacos with Homemade Black Beans (vegan)

These simple and hearty roasted sweet potato and black bean tacos are a healthy and delicious meal that your whole family will love. The roasted sweet potato and pressure cooker spicy black beans are packed with flavor and fiber!

Prep Time25

Cook Time1

Total Time1 25

Course: dinner

Cuisine: Mexican

Keyword: bean tacos, black beans, easy dinner, easy dinner ideas, healthy mexican food, healthy tacos, homemade mexican, homemade tacos, mexican dinner, mexican food, pressure cooker beans, simple dinner idea, vegan dinner, vegan mexican food, vegan tacos

Servings: tacos

Calories: 299kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 lined cookie sheet
1 Pressure cooker

Ingredients

For the roasted sweet potato chunks:

2 medium sweet potatoes, peeled and diced into cubes
3 tablespoons avocado oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons sea salt
¼ teaspoon black pepper

For the black beans:

1 pot pressure cooker black beans (recipe below-click link) *You can also use 2 cans of black beans

For the cabbage:

½ head of red cabbage, thinly sliced and roughly chopped *Use a mandoline if you can
1 lime, juiced
a dash of salt

For the pickled onions:

1 jar of red pickled onions (recipe below-click link) *You can alternatively make grilled onions

For the guacamole:

3 medium-large avocados
1 lime, juiced
Salt to taste

Tortillas:

8 corn tortillas *Or use your favorite variety

Instructions

Make the pressure cooker black beans if you haven't already. Alternatively, open two cans of black beans. Rinse and drain them, add them to a saucepan, and place the same spices and oil into the pot. Heat them on medium heat until they are warmed all of the way through.
Roast the sweet potato chunks. Preheat the oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
Peel and chop the potatoes into small cubes and place them on the lined cookie sheet. Drizzle the cubes with avocado oil and sprinkle with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Use your hands to toss and coat everything evenly.
Spread the potato chunks into a single layer and roast them for 10 minutes. Pull them from the oven, toss them again, and place them back in the oven for another 15-20 minutes or until they are slightly golden brown on the edges and soft on the inside. Set them aside.
Prepare the cabbage by thinly slicing 1/2 of the cabbage and tossing in lime juice from 1/2 a lime and a pinch of salt. *You can also use a mandoline to thinly slice quickly and easily. Set the cabbage aside.
Prepare the simple guacamole. Place three avocados, juice from 1 lime, and salt to taste in a bowl. Use a fork or whisk to mash it up and stir until the guacamole is creamy. Set it aside.
Warm the tortillas. You can start by heating your corn tortillas. You can do this in a pan over medium heat. Once the pan is hot, place a few tortillas into the pan and heat for 30-45 seconds, and then flip and heat another 30-45 seconds.
You can also wrap 6 tortillas in tin foil and place them in a preheated oven at 450 degrees Fahrenheit for about 8 minutes.
Last, you can use the microwave. Lightly dampen a few paper towels. Place one paper towel onto a microwavable plate. Next, add a few tortillas and then cover them with another damp paper towel. Heat them for 30-second increments until they are at the perfect temperature.
Assemble your tacos. Place a large scoop of black beans down the center of the tortilla. Next, add roasted sweet potato chunks, red cabbage, pickled onions, and finish with guacamole and any additional toppings you desire. Enjoy!

Notes

I recommend making these red pickled onions the day before or morning before your meal.

Store leftovers in individual airtight containers in the fridge. Guacamole will only last a day before turning brown. Do place the pit with the leftovers to slow the browing process,

If you don't have time to make the pressure cooker black beans, grab 2 cans of black beans. Rinse and drain them and add them to a saucepan. Add about a teaspoon of avocado oil, dash of chili powder, garlic powder, onion powder, cumin, and salt to taste. Mix them up and heat them over medium heat.

Nutrition