Keys Sweet Potato Tacos

These vegan sweet potato tacos are fresh, flavorful, and satisfying. The perfect balance of sweet potatoes, black beans, and creamy cilantro sauce, all wrapped up in warm tortillas. These tacos are sure to satisfy your comfort food cravings while keeping things plant-based! 

Prep Time: 15 mins Cook Time: 25 mins Servings: 12–14 

Ingredients 

1. 6 cups sweet potatoes, peeled and cut into 1/4-inch cubes 

2. 1 cup yellow onion, sliced 

3. 8 tablespoons olive oil, divided 

4. 2 ½ teaspoons cayenne pepper, divided 

5. 1 teaspoon salt 

6. 1 ½ teaspoons smoked paprika, divided 

7. ½ teaspoon ground black pepper 

8. 1 cup pumpkin seeds 

9. Salt and ground black pepper to taste 

10. 4 (16 ounce) cans black beans, drained and rinsed 

11. 1 tablespoon ground cumin, or to taste 

12. 2 teaspoons chili powder 

13. 1 ½ limes, juiced, divided 

14. 12 ounces vegan sour cream 

15. 2 bunches fresh cilantro, finely chopped, divided 

16. 2 teaspoons paprika 

17. 24 (6 inch) white corn tortillas

Directions 

1. Preheat the oven to 425°F (220°C). 

2. Cut sweet potatoes into 25 to 40 smaller French fry-shaped pieces. 

3. Toss sweet potatoes, onion, olive oil, cayenne pepper, salt, smoked paprika, and black pepper together in a large bowl. Spread out onto a baking sheet. 

4. Place pumpkin seeds into the same bowl, add olive oil, and season with salt and pepper. Spread pumpkin seeds onto a small baking sheet. 

5. Roast sweet potatoes for about 15 minutes, flipping halfway through. Roast pumpkin seeds for about 2 minutes, then remove from the oven and let cool. 

6. Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, smoked paprika, lime juice, and salt to taste. Stir and cook for 5-7 minutes until heated through. 

7. Combine vegan sour cream, remaining lime juice, cilantro, paprika, cayenne pepper, and salt to taste in a bowl. Whisk until well combined. 

8. Warm tortillas in pairs in the microwave for 15-20 seconds. 

9. To assemble, spread 1/12 of the black beans onto each tortilla, top with 4 pieces of sweet potato, a spoonful of sour cream mixture, pumpkin seeds, and a sprinkle of cilantro. 

10. Serve immediately with extra salsa or your favorite hot sauce. 

Suggestions 

11. Try adding avocado slices or guacamole for added creaminess and flavor. 

12. For extra crunch, add some sautéed bell peppers or corn to the filling. 

13. To spice things up, top with a few jalapeño slices or your favorite hot sauce. 

14. These tacos are perfect for meal prep – assemble the filling and store in the fridge for easy taco nights throughout the week. 

15. Add if you like add white rice, or wild rice 

16. For a variation, swap the sweet potatoes with roasted butternut squash or cauliflower.