Sweet Potato Tacos + Maple Tahini

  • Author: Erin
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Approx. 4 servings
  • Category: Dinner
  • Method: Oven + Stove Top
  • Cuisine: American


An easy and delicious plant-based dinner option!!




  • 1 cup black beans, drained
  • 1 cup corn (canned or frozen work, simply thaw if they are frozen)
  • 23 cups fresh kale, chopped
  • 12 sweet potatoes, cubed (peel if you want to!)
  • 8 small tortillas

Maple Tahini:

  • 1/2 cup tahini
  • 12 Tablespoons real maple syrup


  1. Preheat oven to 350.
  2. Cut sweet potato into small cubes (peel if you want to), toss with a little avocado oil and sprinkle with salt.
  3. Place on a parchment-lined baking sheet and bake for 20-25 minutes or until the sweet potatoes are soft, but firm.
  4. While the sweet potatoes are baking, bring a skillet to medium heat and add a tablespoon of avocado oil.  Add chopped kale and stir to coat in oil, sprinkle with salt. Cook for 2-3 minutes and then transfer to a bowl.
  5. Open and drain the corn and black beans.
  6. Combine the Sauce ingredients in small bowl.
  7. To serve take a tortilla and add sautéed kale, black beans, corn and roasted sweet potato. Drizzle with maple tahini.

Keywords: sweet potato tacos, sweet potato and black bean tacos