Vegan Sweet Potato Tacos

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Makes 4 servings, 2 tacos per serving.
For the sweet potatoes:
3 small peeled sweet potatoes, each cut into 6 wedges
1/4 tsp. sea salt
1/4 tsp. cracked pepper
1/4 tsp. cumin
1/4 tsp. oregano
1/4 tsp. chili powder
2 tsp. olive oil
For the Black Bean Mango Salsa:
1/2 cup mango, diced
1/2 cup red bell pepper, diced
2 tbsp. red onion, finely diced
1/2 cup black beans, drained
2 tbsp. chopped cilantro
1 ear corn from the cob (or 1/2 cup frozen kernels)
1/2 tsp. minced jalepeno (optional)
1 tbsp. fresh lime juice (1/2 lime)
2 tsp. olive oil
pinch sea salt and cracked pepper to taste
For the Guacamole:
1 mashed avocado
1 tsp. fresh lime juice
5 halved grape tomatoes (optional)
pinch sea salt and cracked pepper to taste
8 Warm corn tortillas, for serving
1. Preheat oven to 375 degrees. Peel sweet potatoes and cut each into 6 thick wedges. Toss with olive oil and spices. Arrange in one layer on baking sheet and roast for 25-30 minutes, turning once or twice, until browned on the outside and soft inside.
2. Cook the corn cob in the husk in the oven next to the sweet potatoes for 15 minutes, then let cool and slice kernels off and place in a medium bowl.
3. To the corn kernels, add the remaining ingredients and toss to combine.
4. For the guacamole, mash one whole ripe avocado in a bowl with the back of a fork. Add a good pinch of salt and pepper along with the juice of 1/6 of a lime (one wedge). Cut a small handful of grape tomatoes and toss with avocado (optional).
5. Wrap 8 corn tortillas together in paper towels and microwave for 15-30 seconds, until tortillas are warm.
6. To assemble tacos, put a heaping tablespoon of the black bean mango salsa in the middle of a tortilla, then place a couple wedges of sweet potato on top, and finally 1 tbsp. of guacamole. 

kerry guice

Member since Feb 2010

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