Gluten-Free Vegan Sweet Potato and Black Bean Tacos

Bursting with flavor, these Gluten-Free Vegan Sweet Potato and Black Bean Tacos are a delicious and wholesome way to enjoy taco night. Perfectly roasted sweet potatoes, hearty black beans, and a medley of spices come together in gluten-free tortillas to create a satisfying plant-based meal. With fresh toppings and a zesty lime crema, these tacos are sure to be a hit with everyone at the table.

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Why You’ll Love This Recipe

• Gluten-Free and Vegan: Perfect for those with dietary restrictions or preferences.
• Nutrient-Dense: Packed with fiber, plant-based protein, and vitamins.
• Customizable: Add your favorite toppings for a personal twist.
• Quick and Easy: Ready in under 30 minutes, making it perfect for weeknights.

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Ingredients

For the Tacos:

• 2 medium sweet potatoes, peeled and diced into small cubes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup black beans, cooked and drained
• 8 small gluten-free tortillas

For the Lime Crema:

• 1/2 cup vegan sour cream or plain coconut yogurt
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1/4 teaspoon garlic powder
• Pinch of salt

Optional Toppings:

• Sliced avocado or guacamole
• Shredded lettuce
• Fresh cilantro, chopped
• Salsa or pico de gallo
• Pickled red onions

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Ingredient Breakdown

Sweet Potatoes

Rich in fiber, vitamin A, and natural sweetness, sweet potatoes are the hearty base for this taco filling.

Black Beans

A fantastic source of plant-based protein and iron, black beans add a savory, earthy balance to the sweet potatoes.

Lime Crema

A creamy, tangy topping that ties all the flavors together.

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Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
3. Spread the sweet potatoes in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

Step 2: Prepare the Lime Crema

1. In a small bowl, whisk together the vegan sour cream, lime juice, lime zest, garlic powder, and a pinch of salt. Adjust the seasoning to taste. Set aside.

Step 3: Warm the Tortillas

1. Heat the gluten-free tortillas in a dry skillet over medium heat for 20-30 seconds on each side, or wrap them in foil and warm them in the oven.

Step 4: Assemble the Tacos

1. Divide the roasted sweet potatoes and black beans evenly among the tortillas.
2. Drizzle with lime crema and add your favorite toppings, such as avocado, cilantro, or salsa.

Step 5: Serve

1. Serve the tacos immediately with lime wedges on the side for an extra burst of flavor.

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Picture Gallery

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Tips and Variations

• Switch the Beans: Try pinto beans, kidney beans, or chickpeas for a variation on the classic filling.
• Add Heat: Sprinkle diced jalapeños or a drizzle of hot sauce for a spicy kick.
• Use Hard Shells: For a crunchy twist, serve the filling in gluten-free taco shells.
• Make It a Bowl: Skip the tortillas and serve the sweet potatoes and black beans over quinoa or greens for a taco bowl.
• Batch Prep: Double the recipe and save leftovers for meal prep throughout the week.

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Nutritional Information (Per Taco – Without Optional Toppings)

• Calories: 180
• Protein: 5g
• Carbohydrates: 30g
• Fat: 4g
• Fiber: 6g
• Vitamin A: 120% of the daily value
• Iron: 8% of the daily value

These tacos are a balanced and nutrient-packed meal that’s as delicious as it is wholesome.

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Conclusion

These Gluten-Free Vegan Sweet Potato and Black Bean Tacos are a perfect choice for taco night or any time you want a quick, healthy, and satisfying meal. The combination of roasted sweet potatoes, hearty black beans, and creamy lime crema will leave you feeling nourished and happy.

Have you tried this recipe? Share your favorite toppings, variations, or photos in the comments below! Don’t forget to tag us on social media with your taco creations—we’d love to see them.

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Frequently Asked Questions

1. Can I make this recipe ahead of time?

Yes! Roast the sweet potatoes and prepare the lime crema in advance. Assemble the tacos just before serving.

2. What’s the best way to reheat leftovers?

Reheat the roasted sweet potatoes and black beans in a skillet or microwave. Warm the tortillas separately before assembling.

3. Can I use flour tortillas instead of gluten-free ones?

Yes, if gluten isn’t an issue, you can use flour or corn tortillas instead.

4. How do I store leftovers?

Store the roasted sweet potatoes, black beans, and lime crema separately in airtight containers in the refrigerator for up to 3 days.

5. What pairs well with these tacos?

Serve them with a side of Mexican rice, chips and guacamole, or a fresh green salad for a complete meal.

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Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.