Sweet Potato Tacos
Description
These flavorful sweet potato tacos are topped with spicy black beans and a homemade creamy cilantro-lime sauce in this quick and easy vegan recipe.
Ingredients
•
2 sweet potatoes, quartered lengthwise
•
3 1/4 tablespoons olive oil, divided
•
1 1/4 teaspoons cayenne pepper, divided
•
1/2 teaspoon salt
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3/4 teaspoon smoked paprika, divided
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1/4 teaspoon ground black pepper
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1/2 cup pumpkin seeds
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salt and ground black pepper to taste
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2 (16 ounce) cans black beans, drained and rinsed
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1/2 tablespoon ground cumin, or to taste
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1 teaspoon chili powder
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3/4 lime, juiced, divided
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6 ounces vegan sour cream
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1 bunch fresh cilantro, finely chopped, divided
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1 teaspoon paprika
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12 (6 inch) white corn tortillas
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Cut sweet potatoes into 25 to 40 smaller French fry-shaped pieces.
3
Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
4
Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
5
Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
6
Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
7
Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
8
Warm tortillas in pairs in the microwave, 15 to 20 seconds.
9
Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.