Save The first time I made these tacos, it was a Tuesday night and I had nothing in my fridge but sweet potatoes and a can of black beans. I threw them together with whatever spices I could find, expecting something edible but forgettable. When my roommate walked in and asked what smelled so incredible, I realized Id accidentally stumbled onto something special. Now these tacos have become my go-to when I want something that feels festive but requires zero special shopping.
Last summer I made these for a backyard barbecue and watched three skeptical carnivores go back for seconds. My friend Sarah, who swore she hated sweet potatoes in any form, literally asked for the recipe mid-bite. Theres something about the combination of smoky spices, creamy avocado, and that crunch from raw cabbage that makes these feel like a complete meal rather than just taco filling.
Ingredients
- 2 medium sweet potatoes: I peel them because the skin can get tough in the oven, but if you love the texture and extra fiber, scrub well and leave them on
- 1 small red onion: The sweetness here balances the spices perfectly and roasts down into something almost jam-like
- 1 red bell pepper: Adds freshness and a bright pop of color that makes these tacos feel celebratory
- 2 tablespoons olive oil: Dont skimp here the oil is what helps those vegetables get those gorgeous caramelized edges
- 1 can black beans: Rinse them really well to remove the canning liquid, which can make things taste metallic
- Ground cumin and smoked paprika: This is your flavor foundation the smoked paprika is non-negotiable for that authentic depth
- Chili powder, garlic powder, salt, and black pepper: Adjust the chili based on your heat tolerance, but dont skip the garlic powder
- 8 small corn tortillas: I warm them directly over a gas flame for those authentic charred spots
- 1 ripe avocado: The creaminess here is what ties everything together
- Shredded red cabbage: This raw crunch is the secret weapon that keeps every bite interesting
- Fresh cilantro and lime wedges: These arent garnish theyre essential for cutting through the richness
Instructions
- Preheat your oven:
- Get it to 220°C so its nice and hot when your vegetables are ready to roast
- Prep your vegetables:
- Toss the sweet potatoes, onion, and bell pepper with olive oil and all those spices until everything is evenly coated
- Roast until golden:
- Spread on a parchment-lined baking sheet and roast for 25 to 30 minutes, stirring halfway so nothing burns
- Warm the beans:
- Heat them gently in a small saucepan while the vegetables finish roasting
- Warm your tortillas:
- Get them nice and pliable in a dry skillet or directly over a flame if you have a gas stove
- Build your tacos:
- Pile in those roasted vegetables and beans, then top with avocado, cabbage, cilantro, and whatever else makes you happy
- Serve with lime:
- Squeeze fresh lime over everything right before eating
Save 
Save These tacos have become my default contribution to potlucks because they travel well and reheat beautifully. I once brought them to a friends dinner party where the host had forgotten to plan a main course, and they saved the entire evening. Everyone was too busy eating to notice they were entirely plant-based.
Make-Ahead Magic
The roasted vegetable filling keeps beautifully in the fridge for up to four days and actually develops deeper flavor overnight. I often roast a double batch on Sunday and have taco Tuesday ready to go with zero prep. Just warm everything gently and assemble fresh.
Topping Swaps
Sometimes I skip the vegan cheese entirely and use pickled red onions instead for extra tang. When fresh tomatoes are in season, I dice some up and add them raw for a burst of juiciness. A drizzle of tahini mixed with lime juice makes an incredible creamy sauce if youre avoiding processed vegan products.
Perfect Pairings
These tacos are substantial enough to stand alone, but I love serving them with Mexican rice or a simple green salad with citrus vinaigrette. On nights when I want something extra special, I make quick pickled jalapeños to add alongside the other toppings.
- Try these with ice cold Mexican beer or sparkling water with lime
- If you meal prep, keep the components separate and assemble right before eating
- The roasted filling works beautifully in burritos or over rice bowls
Save 
Save These tacos prove that plant-based eating can be every bit as satisfying and crave-worthy as anything else. Theyre the recipe that converted several of my I could never give up meat friends, and honestly, they might just do the same for you.
Recipe FAQs
- → Can I make these tacos ahead of time?
Yes, you can roast the vegetables and warm the beans up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Reheat the vegetables in a 350°F oven for 10 minutes before assembling. Warm the tortillas fresh for best texture.
- → What other toppings work well?
Pickled red onions, radish slices, diced tomatoes, or fresh corn kernels add great texture and flavor. For creaminess, try mashed avocado or cashew cream. Hot sauce or sliced jalapeños work perfectly if you enjoy extra heat.
- → Can I use flour tortillas instead?
Absolutely, flour tortillas work well if you don't need to keep them gluten-free. They're slightly more pliable and have a milder flavor. Just warm them the same way in a dry skillet or over an open flame.
- → How do I store leftovers?
Keep the roasted vegetables and beans separate from the tortillas and fresh toppings. Store everything in airtight containers in the refrigerator for up to 3 days. The vegetables may become slightly softer but will still taste delicious.
- → What protein alternatives can I use?
Besides black beans, try pinto beans, kidney beans, or lentils. For a soy option, seasoned crumbled tofu works beautifully. You could also add grilled corn or sautéed mushrooms for extra heartiness and texture.