Our quick and easy Sweet Potato Tacos are a delicious and easy vegetarian dinner for meatless Monday, Taco Tuesday, or any other day of the week! A plant based meal that is made with roasted sweet potatoes, fresh kale, corn, beans, and a dreamy maple tahini sauce. Everyone is going to love these delicious tacos for a quick dinner!
The Best Sweet Potato Taco Recipe
Our whole family loves a good taco night and we are always looking to add more fresh vegetables into the mix, so why not combine these into the most amazing sweet potato black bean tacos! We have been trying to work in some meatless meals at least once per week – but sometimes it is hard to find a great recipe that everyone likes. We promise that won’t be a problem with this recipe! Completely kid-friendly and an easy weeknight dinner!
If you are looking for more Meatless Monday recipes here are 30+ ideas for you to check out!
What You Will Need
- canned black beans – pick-up a can of beans from your local grocery store to add some protein to the mix.
- corn kernels – option to use canned corn or frozen corn, just make sure it is thawed if you pick frozen.
- fresh kale – a fresh vegetable that adds some wonderful crunch to these baked sweet potato tacos.
- sweet potatoes – simple roast the sweet potato cubes in the oven until they are soft and golden brown.
- olive oil – perfect for helping to roast the sweet potato and sautéing the kale.
- kosher salt – a simple seasoning that is always a must!
- warm tortillas – any variety of tortilla will work here – corn tortillas, flour tortillas, gluten-free tortillas, etc.
- tahini – check the ingredients to make this a vegan recipe.
- maple syrup – a great option to add a little bit for a touch of sweetness!
How To Make Sweet Potato Tacos
The first steps to making this easy recipe are to prep all of the simple ingredients. Cut the sweet potatoes into small cubes and bake on a large baking sheet (with parchment paper) at 350 degrees F for 20-25 minutes. While that bakes, bring a cast iron skillet to a medium heat, drizzle with a little olive oil, and sauté the kale with a sprinkle of salt for 2-3 minutes. Then mix the simple tahini sauce together in a small bowl.
Finally, assemble the tacos. In your favorite taco shell, add some sweet potatoes, beans, corn, and sautéed kale.
Drizzle with your desired amount of maple tahini sauce and any variety of toppings.
Options For Taco Toppings
We highly recommend enjoying these sweet potato and black bean tacos as written in the recipe card, but feel free to swap or add so many different taco toppings. Some of our favorite toppings are pico de gallo, homemade guacamole, cilantro lime rice, red cabbage, fresh cilantro, refried beans, pickled red onions, bell peppers, or a quick cabbage slaw. And if you are looking for another sauce on top, you can try some sour cream or Greek yogurt, hot sauce, or a cilantro lime crema would be good too!
Recipe FAQ
We have been loving a lot of grain-free tortilla options – like the Siete Tortillas, but feel free to use any type of tortilla you want.
Absolutely! You can easily add some cooked tofu or roasted chicken in these easy tacos.
Yes, the ingredients can easily be prepped ahead of time and stored in containers in the fridge for a super quick and easy dinner or lunch!
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Sweet Potato Tacos
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approx. 4 servings
- Category: Dinner
- Method: Oven + Stove Top
- Cuisine: American
Description
Our Sweet Potato Tacos recipe is an easy plant-based dinner option that is packed with so much flavor! Perfect for meatless Monday!
Ingredients
Sweet Potato Tacos:
- 1 cup black beans, drained
- 1 cup corn (canned or frozen work, simply thaw if they are frozen)
- 2–3 cups fresh kale, chopped
- 1–2 sweet potatoes, cubed (option to peel)
- 2 tablespoons extra virgin olive oil, divided
- kosher salt
- 8 small tortillas of choice
Tahini Sauce:
- 1/2 cup tahini
- 1–2 tablespoons real maple syrup
Instructions
- Bake Sweet Potatoes: Preheat oven to 350 degrees F. Cut sweet potatoes into small cubes (peel if you want to), toss with one tablespoon olive oil, and sprinkle with salt. Place in a single layer on a parchment-lined sheet pan and bake for 20-25 minutes or until the sweet potatoes are soft, but firm.
- Sauté Kale: While the sweet potatoes are baking, bring a large skillet to a medium-high heat and add a tablespoon of olive oil. Add chopped kale and stir to coat in oil, sprinkle with salt. Cook for 2-3 minutes and then transfer to a small bowl.
- Tahini Sauce: Put the Sauce ingredients in a small bowl and whisk to combine.
- Assemble Tacos: take a tortilla and add sautéed kale, black beans, corn, and roasted sweet potatoes. Drizzle with maple tahini sauce and serve with lime wedges for that fresh squeeze of lime.
Notes
- Storage: leftover taco fillings can be stored in an airtight container in the fridge for 3-4 days.
- Seasoning: we kept the sweet potatoes simple, but feel free to toss in a homemade taco seasoning for an extra punch of flavor!
Nutrition
- Serving Size: 6 oz
- Calories: 308
- Sugar: 5.9 g
- Sodium: 208.1 mg
- Fat: 12.2 g
- Carbohydrates: 44 g
- Protein: 9.8 g
- Cholesterol: 0 mg
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