These Vegan Sweet Potato Black Bean Tacos have the perfect mix of spice and tart flavors for the ultimate weeknight dinner recipe. Plus, they are topped with an easy 5 ingredient dairy-free chipotle crema that is ridiculously flavorful!
Making fun taco recipes may just be my favorite thing to do. From my Portobello Mushroom Tacos with Cilantro Chimichurri to my Buffalo Cauliflower Tacos with cilantro-lime crema, I am always trying to come up with flavor combinations that are unique and delicious!
If you loved those taco recipes, then this recipe filled with spicy roasted sweet potatoes, baked black beans, and an easy chipotle sauce is going to be your new go-to!
Taco filling Ingredients:
Other taco ingredients:
- Tortillas: I like using Mission Street Flour Tortillas, but any brand works! Corn tortillas also work to make this recipe gluten-free.
- Guacamole: I just mashed together two avocados with some lime juice, salt, pepper, and cilantro. While I personally never measure ingredients when I make it, here is an easy guacamole recipe.
- Arugula: can be subbed 1:1 with any green or omitted if you don't want to use it.
- Sweet potatoes: I prefer leaving the skins on potatoes when roasting them, but feel free to remove them if you would like. Also, any potato variety can be used in this recipe.
How to make sweet potato black bean taco filling
Marinate black beans
For this recipe, I used canned cooked black beans, but you can definitely cook the beans yourself. Then, marinate the cooked black beans with lime juice, cumin, and salt and set them aside.
Season and roast the sweet potatoes
Next, chop the sweet potatoes into cubes and season with avocado oil, paprika, cumin, and salt. While it's optional, you can also add the cayenne pepper if you want a spicier dish.
Add to the oven and roast for 15 minutes at 400F.
Add black beans & bake
After 15 minutes, remove the tray of sweet potatoes from the oven and add the marinated black beans to the tray. Then, mix everything together and add to the oven to bake an additional 10 minutes.
Once the sweet potato black bean taco filling is roasted top it with some (optional) fresh cilantro. Then, get ready to make the remaining taco toppings and assemble the vegan tacos!
How to make vegan chipotle crema
- Chipotle pepper/adobo sauce: Above you can see the exact brand of chipotle peppers in adobo sauce from Goya that I used in this recipe.
- Cashews: The cashews have to be soaked before making the crema. If you add them to boiling hot water, 30 minutes-1 hour of soaking time should be perfect!
- Blender: For this recipe I used my Ninja Personal Blender which I LOVE for making sauces. It's so easy to clean and really does a great job blending up the cashews for the chipotle crema.
Blend everything together until smooth
Did I mention just how easy making this chipotle crema is? After soaking the cashews, simply add all the ingredients to a blender and blend until you have a nice smooth, yet thick, sauce.
As a final step assemble the tacos by layering the guacamole onto the charred tortilla shells. Then, top with the sweet potato black bean taco filling, arugula (or any greens), and the chipotle cashew crema!
FAQ & Tips:
The sweet potato black bean taco filling and chipotle crema are naturally gluten-free. However, to make these taco's gluten-free you'll have to swap out flour tortillas for corn tortillas or taco shells.
The sweet potato black bean taco filling can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. I especially like adding it to salads as a warm topping!
The chipotle cashew crema can be stored in the fridge for 4-5 days.
The guacamole won't store well as it turns brown, so I recommend making it only when you are ready to eat the tacos!
Yes! If you don't want to make it or don't have the ingredients, you can actually just omit it. However, it adds a lot of flavor to the dish!
If you want you can substitute it with the cilantro cashew crema I used in my Vegan Buffalo Cauliflower Tacos or the chimichurri I used in my Vegan Mushroom Tacos. Other great topping ideas would be shredded vegan cheese, vegan sour cream, pickled onions, or homemade salsa.
I truly can't wait for you to make these Sweet Potato Black Bean Tacos with chipotle crema for dinner! They also store great as leftovers and the filling even makes a great topping for grain bowls or salads. Enjoy!
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Sweet Potato Black Bean Tacos
- ½ cup cashews soaked 30-60 minutes in boiling water
- 1 chipotle pepper in adobo sauce + 1 Tbsp sauce
- 1 tablespoon lime juice ½ lime, juiced
- 1 clove garlic
- 3-4 tablespoon water
Marinated Black Beans
- 15 oz can cooked black beans about 1 ½ cups cooked beans
- 1 tablespoon lime juice ½ lime, juiced
- ½ teaspoon cumin
- ½ teaspoon salt
Roasted Sweet Potatoes
Other Taco Ingredients
- 10 flour taco tortilla
- 1 cup guacamole
- 1 cup arugula or other green
- Add the cashews to a bowl and cover with hot boiling water. Soak for 30-60 minutes. While the cashews are soaking, make the sweet potato black bean taco filling and preheat the oven to 400F.
- Strain and rinse the cooked canned black beans. Then, dry completely and add to a bowl. Add the lime juice, cumin, and salt to the beans and mix together until coated. Then, set aside.
- Once the black beans are marinated, chop up the sweet potatoes into small cubes. I like leaving the potato skin on, but you can remove it if you would like.
- Then, add the sweet potatoes to a baking sheet. Add the avocado oil, cumin, paprika, salt, and optional cayenne pepper to the sweet potatoes and mix together until coated. Spread the potatoes out on the tray so they are not touching, then add to the oven and bake for 15 minutes.
- After 15 minutes, remove the sweet potatoes from the oven and pour the marinated black bean mixture onto the baking sheet. Mix the black beans with the sweet potatoes and then add the tray back to the oven for another 10 minutes.
- Remove the tray from the oven top with cilantro.
- While the potatoes & black beans are cooking, make the chipotle crema. Strain the soaked cashews, then add them to a small blender with the chipotle pepper, adobo sauce, lime juice, and garlic clove. Add 3-4 Tbsp water as needed and blend until you have a thick but creamy chipotle sauce.
- To assemble the tacos, spread 1-2 Tbsp of guacamole onto each tortilla. Top with a heaping scoop of the sweet potato black bean filling and arugula. Then, finish by topping with the chipotle crema. Serve and enjoy!
- For the chipotle crema, I used Goya Chipotle Peppers in Adobo sauce and highly recommend it!
- The sweet potato black bean taco filling can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
- The chipotle cashew crema can be stored in the fridge for 4-5 days.
- Guacamole doesn't store well, so it's best to make the day you are eating the tacos.