Healthy Vegan Tacos

Vegan Taco Salad Recipe

Tacos are a universal favorite, and these Sweet Potato and Black Bean Tacos are no exception. Bursting with flavor, they combine the earthy sweetness of roasted sweet potatoes with the hearty protein of black beans. Whether you’re a vegetarian or simply looking for a meatless meal option, these tacos are sure to satisfy your taste buds.

This recipe is not only a flavor explosion, but it’s also packed with nutrients. Sweet potatoes are a rich source of vitamin A and fiber, while black beans provide a boost of protein and folate.

The combination of these two ingredients makes for a filling and satisfying meal that’s perfect for a quick weeknight dinner or a weekend gathering.

As the taco craze continues to sweep the nation, it’s time to mix things up with a new and exciting recipe that combines the natural sweetness of sweet potatoes with the protein-packed punch of black beans.

Ingredients:

For the Filling:

2 medium sweet potatoes, peeled and diced

1 can (15 ounces) black beans, washed and drained

1 red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil

For the Toppings:

8 small corn or flour tortillas

1 avocado, sliced

1 cup shredded red cabbage

1 cup crumbled feta cheese (optional)

Fresh cilantro leaves, chopped

Lime wedges for serving

Instructions:

Roast the Sweet Potatoes:

Preheat your oven to 400°F (200°C).

Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper.

Spread them out on a baking sheet and roast for about 20-25 minutes or until tender and slightly caramelized.

Prepare the Black Bean Filling:

Temperature the remaining one tablespoon of olive oil in a large pan over a low flame.

Add the chopped red onion and minced garlic. Sauté until the onion is translucent.

Add the drained black beans to the skillet along with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally.

Assemble the Tacos:

Heat the flour tortillas in a dry griddle or oven.

Spread a generous spoonful of the black bean mixture onto each tortilla.

Top with the roasted sweet potatoes, avocado slices, shredded red cabbage, and crumbled feta cheese (if using).

Garnish with chopped cilantro leaves and a squeeze of fresh lime juice.

Serve and Enjoy:

Serve the Sweet Potato and Black Bean Tacos immediately, while they’re still warm. Don’t forget to squeeze extra lime juice over the top for a zesty kick!

The tacos above are not just tasty but also rich in protein. The sweet potatoes provide vitamins and fiber, while the black beans offer plant-based protein. Customize your toppings to your liking—add salsa, hot sauce, or even a dollop of Greek yogurt.

Nutrition chart:

Per Serving (assuming 8 tacos)

– Calories: 420

– Macronutrients:

    – Protein: 22g

    – Fat: 10g

    – Carbohydrates: 60g

– Fiber: 12g

– Sugar: 10g

– Sodium: 200mg

– Potassium: 1200mg

– Vitamins:

    – Vitamin A: 25% DV

    – Vitamin C: 40% DV

    – Vitamin E: 15% DV

    – Vitamin K: 20% DV

– Minerals:

    – Calcium: 10% DV

    – Iron: 20% DV

    – Magnesium: 25% DV

    – Manganese: 30% DV

    – Copper: 15% DV

Note:

Daily Value (DV) is a standard reference number used for figuring out nutritional levels in foods. This nutrition chart is an estimate and may vary based on specific ingredients and portion sizes.

 Sweet potatoes and black beans are both nutrient-dense foods, making this recipe a nutritious and delicious option.