Sweet Potato, Carrot & Black Bean Vegan Taco Recipe
I mean, is there anything better than tacos? Do I need to even introduce this?
My favorite thing about this recipe is the surprise ingredient - the carrots. The carrots really make a difference versus just preparing the sweet potato. They add a little bit of crunch and just a little bit of variation to each bite that’s really yummy.
I’ve also found that this recipe for tacos is dirt cheap. Especially when you compare it to a meat-based taco option. So if you’re looking for a taco night on a budget, this is a great and hearty option.
My favorite things to serve it with are corn tortillas doubled up (and heated on a griddle or in a pan), crunchy cabbage, lime, and avocado.
This recipe is also great for a large group. Just get more tortillas and double up on the sweet potatoes and carrots. Use two or more baking sheets to ensure the sweet potato and carrot cooks and gets crispy instead of crowding the pan.
Sweet Potato, Carrot & Black Bean Vegan Taco Recipe
Ingredients
- olive or avocado oil
- avocado
- cilantro
- corn tortillas
- 4-6 sweet potatoes
- 3-4 large carrots
- 1 can of black beans
- red onion
- your choice of salsa or hot sauce
- cabbage
- lime
- radish (optional for garnish and crunch)
Directions
1 - Prep & Roast Your Veggies
Preheat the oven to 400 degrees.
Peel your sweet potatoes and carrots. Chop and dice them into small pieces.
On a sheet pan, toss the carrots and sweet potatoes with olive oil and salt and pepper. Roast in the oven for 30 minutes or until crispy.
2 - Cook Your Beans
In a small stock pot, heat your beans. Cut your lime in half length-wise and squeeze the juice from one half into the pot and stir. Slice the other half of the lime into wedges and use for garnish.
3 - Prep Your Toppings
Cut your avocado. Shred your cabbage. Dice your red onion. Chop your cilantro.
4 - Serve and Enjoy!
As part of Rohwer Vegan Weekend, I tried doing Imperfect Foods and got a huge box of veggies delivered right to my front door. Get $10 off your first order and join me in the fight to minimize food waste!