These vegan cilantro lime sweet potato black bean tacos are a delightful fusion of flavors and textures. The roasted sweet potatoes bring a natural sweetness, while the black beans add a hearty, protein-rich element. The cilantro lime dressing ties everything together with a fresh, zesty kick, making these tacos a perfect meal for any occasion.
If you don't usually cook with sweet potatoes, black beans, or fresh cilantro, you might need to pick these up at the supermarket. Sweet potatoes are often found in the produce section, while black beans are typically in the canned goods aisle. Fresh cilantro can be found in the herbs section, and it's essential for the dressing.
Ingredients For Vegan Cilantro Lime Sweet Potato Black Bean Tacos
Sweet potatoes: These provide a natural sweetness and a tender texture when roasted.
Olive oil: Used for roasting the sweet potatoes and making the dressing.
Chili powder: Adds a bit of heat and depth of flavor to the sweet potatoes.
Cumin: Provides a warm, earthy flavor that complements the chili powder.
Black beans: These add a hearty, protein-rich element to the tacos.
Corn tortillas: The base for the tacos, providing a slightly sweet and chewy texture.
Cilantro: Fresh and zesty, this herb is essential for the dressing.
Lime juice: Adds a bright, tangy flavor to the dressing.
Garlic: Provides a pungent, savory note to the dressing.
Salt: Enhances the flavors of all the ingredients.
Technique Tip for This Recipe
When roasting sweet potatoes, ensure they are cut into uniform cubes to promote even cooking. Tossing them thoroughly with olive oil and spices will help them caramelize and develop a rich flavor. For the cilantro lime dressing, allow the mixture to sit for a few minutes before drizzling over the tacos, as this will let the flavors meld together beautifully.
Suggested Side Dishes
Alternative Ingredients
Sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative.
Olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, suitable for roasting.
Chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, similar to chili powder.
Cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that complements the other spices.
Black beans - Substitute with pinto beans: Pinto beans have a similar texture and earthy flavor, making them a good replacement.
Corn tortillas - Substitute with flour tortillas: Flour tortillas are soft and pliable, providing a different but equally delicious base for tacos.
Fresh cilantro - Substitute with fresh parsley: Fresh parsley offers a bright, slightly peppery flavor, similar to cilantro.
Lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrusy flavor, making it a good alternative.
Olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, suitable for cooking and dressing.
Garlic - Substitute with shallots: Shallots offer a mild, sweet flavor that can replace the pungency of garlic.
Salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor, enhancing the overall taste of the dish.
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How To Store / Freeze These Tacos
- Allow the sweet potatoes and black beans to cool completely before storing. This helps prevent condensation, which can make the food soggy.
- Store the roasted sweet potatoes and black beans separately from the corn tortillas and cilantro lime dressing. This keeps each component fresh and maintains the best texture.
- Place the cooled sweet potatoes and black beans in airtight containers. They can be stored in the refrigerator for up to 4 days.
- For the corn tortillas, wrap them in aluminum foil or place them in a resealable plastic bag. Store them in the refrigerator for up to 5 days.
- The cilantro lime dressing can be stored in a small airtight container or a jar with a tight-fitting lid. Keep it in the refrigerator for up to 1 week.
- To freeze, place the cooled sweet potatoes and black beans in separate freezer-safe containers or resealable freezer bags. Label them with the date and freeze for up to 3 months.
- When ready to use, thaw the sweet potatoes and black beans in the refrigerator overnight.
- Reheat the sweet potatoes and black beans in a skillet over medium heat until warmed through. Alternatively, you can reheat them in the microwave.
- Warm the corn tortillas in a skillet or microwave just before assembling the tacos.
- Drizzle the cilantro lime dressing over the assembled tacos just before serving to ensure the freshest flavor.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the assembled tacos in aluminum foil and place them on a baking sheet. Heat for about 10-15 minutes until the sweet potatoes and black beans are warmed through.
For a quicker method, use a microwave. Place the tacos on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway to ensure even heating.
If you prefer a crispy texture, reheat the tacos in a skillet. Heat a non-stick skillet over medium heat and place the tacos in the skillet. Cover with a lid and heat for about 2-3 minutes on each side until the tortillas are crispy and the filling is hot.
For an air fryer option, preheat your air fryer to 350°F (175°C). Place the tacos in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway to ensure they don't overcook.
If you have a toaster oven, preheat it to 350°F (175°C). Place the tacos on the toaster oven tray and heat for about 10 minutes, or until the sweet potatoes and black beans are warmed through.
Best Tools for This Recipe
Oven: Used to roast the sweet potatoes until they are tender and flavorful.
Baking sheet: Provides a flat surface for roasting the sweet potatoes evenly.
Mixing bowl: Used to combine the black beans with a pinch of salt.
Small bowl: Perfect for mixing the cilantro lime dressing.
Skillet: Used to warm the tortillas over medium heat.
Knife: Essential for peeling and cubing the sweet potatoes and chopping the cilantro.
Cutting board: Provides a safe surface for cutting and chopping ingredients.
Measuring spoons: Ensures accurate measurement of spices, olive oil, and lime juice.
Spatula: Helps in tossing the sweet potatoes with olive oil and spices.
Garlic press: Convenient for mincing the garlic clove.
Serving spoon: Useful for assembling the tacos with roasted sweet potatoes and black beans.
Tongs: Handy for handling and warming the tortillas in the skillet.
How to Save Time on Making These Tacos
Prepare ingredients in advance: Peel and cube the sweet potatoes ahead of time.
Use canned beans: Opt for canned black beans to save time on soaking and cooking.
Pre-make the dressing: Mix the cilantro lime dressing a day before and store it in the fridge.
Batch roasting: Roast a large batch of sweet potatoes to use in multiple meals.
Warm tortillas together: Heat multiple tortillas at once in the oven wrapped in foil.
Vegan Cilantro Lime Sweet Potato Black Bean Tacos
Ingredients
Taco Ingredients
- 2 cups sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 can black beans, drained and rinsed
- 8 pieces small corn tortillas
Cilantro Lime Dressing
- 1 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 pinch salt
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, chili powder, and cumin. Spread on a baking sheet and roast for 25-30 minutes, until tender.
- In a mixing bowl, combine black beans with a pinch of salt.
- In a small bowl, mix cilantro, lime juice, olive oil, garlic, and salt to make the dressing.
- Warm tortillas in a skillet over medium heat.
- Assemble tacos by placing roasted sweet potatoes and black beans on each tortilla. Drizzle with cilantro lime dressing.
Nutritional Value
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