Sweet Potato Tacos

Story by Holly
Sweet Potato Tacos with Black Beans and Tangy Slaw
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Loaded with tangy slaw and black beans, these easy sweet potato tacos are the comforting vegetarian dinner that Meatless Monday dreams are made of.

Vegetarian Sweet Potato Tacos for Dinner on Repeat

Spiced, roasted sweet potato cubes nestled into warm tortillas along with black beans and a crunchy, quick red cabbage slaw—these sweet potato tacos are the easy, comforting vegetarian dinner that your Meatless Monday (and every other day, for that matter) dreams are made of.

With satisfying textures—roasty sweet potatoes with crunchy slaw and creamy guacamole— bold flavors, sweet potato tacos are a quick dinner that everyone at your table can customize easily to suit their own tastes and dietary needs. Our recipe calls for corn tortillas, so the tacos are naturally gluten-free, and all you’d have to do to make them vegan is leave the cheese off. Our homemade taco seasoning isn’t super spicy, so the tacos are very kid-friendly.

What we’re trying to say is that sweet potato black bean tacos are as easy to make as they are to love—make them tonight!

How to Roast Sweet Potatoes:

Crisp and flavorful on the outside, creamy and sweet on the inside, perfectly roasted sweet potato cubes are key. Here’s how to make sure your sweet potatoes are perfectly roasted:

  1. Heat your oven to 375° F.
  2. Peel and dice the sweet potatoes. This is possibly the most work you’ll do to make this meal happen (yay!) so really get those cubes nice and small. Plus, the smaller the sweet potato cubes, the faster they’ll roast.
  3. Spread them on a baking sheet, drizzle with oil and toss with homemade taco seasoning.
  4. Roast! Until the outside is a little crisp, and they’re tender on the inside. Test for doneness after 20 minutes.
Sweet Potato Tacos with Black Beans and Tangy Slaw

How to Cut Cabbage for Slaw:

Sharp knife, sharp knife, sharp knife. Have we mentioned how important it is to have a good, sharp knife to work with? It makes a huge difference. So much of the work of cooking at home is prep, and most prep work is chopping-related! If you’re not ready to invest in a knife sharpener—we love this one—find a knife-sharpening event near you, grab a friend and go! Farmers markets often have knife-sharpening booths, and cooking supply stores like Williams-Sonoma frequently offer knife sharpening events.

OK, so now that your theoretical knife is theoretically sharp, let’s cut cabbage for our quick cabbage slaw so we can get these sweet potato black bean tacos on the table! Here’s how:

  • Quarter your red cabbage.  
  • Cut out the core of the cabbage—the center chunk where the leaves come together.
  • Slice the cored quarters into fine shreds.

Quick Red Cabbage Slaw for Tacos FTW!

Quick cabbage slaw is just what it sounds like—a quick, raw, crunchy cabbage slaw that you simply toss together just a few minutes before eating it. A simple, zingy dressing of lime juice and salt helps to break the cabbage down just a bit and temper its ultra-crunchiness. Douse your shredded red cabbage with a squeeze of lime juice and a sprinkle of salt, toss and enjoy. For a slightly less super-raw-crunchy slaw, toss the red cabbage with the dressing for an hour or so before you plan to eat it, and let the salt and lime juice work their acidic, cabbage-softening magic.

Sweet Potato Tacos with Black Beans and Tangy Slaw

How to Make Sweet Potato Tacos:

You’ve made cabbage slaw, roasted sweet potatoes, and warmed some tortillas—it’s time to assemble! As we’ve mentioned, sweet potato tacos are a dinner that’s easily customizable. We love to lay out a spread of optional taco fillings and let people assemble their own. In addition to the tangy, cabbage slaw and black beans, sweet potato tacos are delicious topped with:

  • Guacamole! Or, if you’re in a hurry, just offer avocado slices.
  • Hot sauce. Of course! We love this one, but any hot sauce you love should work just fine.
  • Goat cheese crumbles. Sweet potatoes and tangy goat cheese are a heavenly combo, plus it adds a little extra protein.
  • Got an extra few minutes? A drizzle of vegan cashew cheese sauce, which is essentially like a vegan queso, takes these sweet potato tacos into the realm of restaurant-worthy goodness. Smoky, creamy, “cheesy”—this sauce is liquid gold.   

Sweet Potato Tacos with Black Beans and Tangy Slaw

Are Sweet Potatoes Good For You?

Yes! You surely know that bright color can a great indicator of nutrition, and sweet potatoes have that gorgeous vibrant orange hue that means beta carotene! In other words, that red-orange sunset-hue means that they’re a good source of vitamin A. Additionally, sweet potatoes are a good source of vitamin C, some B vitamins, as well as fiber and potassium.

More Quick & Easy Vegetarian Dinner Ideas:

Whether you’re a full-time vegetarian, or just looking for ways to fit more veggies into your diet, these meatless main dishes don’t disappoint:

So, Dinner Tonight—Are You Sold on Sweet Potato Tacos?

Did we convince you? Are you making these tonight? We’d love to hear about how it turns out! Post a picture to Instagram and tag @themodernproper and #themodernproper so we can celebrate your dinner win along with you. Happy eating!

Sweet Potato Tacos

Serves 4

Quick Slaw

1 small head of red cabbage, finely shredded
1 lime, juiced
1/2 tsp salt
1/3 cup cilantro, roughly chopped

Ingredients

3 large sweet potatoes, peeled and cut into 1/2inch cubes
1 tbsp olive oil
1 tbsp taco seasoning
1 can black beans, drained and rinsed
3 cups quick slaw
6-8 corn tortillas
2 oz goat cheese crumbled
vegan queso
guacamole

Method

  1. Heat oven to 375° F. Combine all the ingredients for the taco seasoning in a small bowl. Spread the sweet potatoes out on a rimmed baking sheet. Drizzle with olive oil and 1 tablespoon taco seasoning, toss until combined. Roast potatoes in the oven until tender, about 20 minutes. While the potatoes are still warm, toss them with the black beans.
  2. In a large bowl, mix all ingredients for the quick slaw.
  3. Place a scoop of the sweet potato mixture into a warmed tortilla shell. Top it with ⅓ cup quick slaw, crumbled goat cheese, a scoop of guacamole and a drizzle of chipotle crema.
  4. *Store the remaining taco seasoning in an airtight container. Use on tacos, potatoes for pretty much everything.