Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sweet Potato Tacos Recipe
Sweet Potato Tacos deliver super fresh and flavorful preparations topped with spicy black beans and creamy cilantro sauce for fresh, subtle taste experiences. This nutritious recipe showcases sweet potatoes in Mexican applications while balancing natural sweetness with spicy and creamy elements. The fresh preparation creates healthy comfort food alternatives.
Super fresh and flavorful sweet potato tacos topped with spicy black beans and a creamy cilantro sauce. A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
6
Yield:
6 tacos
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Ingredients
2 sweet potatoes, quartered lengthwise
3 ¼ tablespoons olive oil, divided
1 ¼ teaspoons cayenne pepper, divided
½ teaspoon salt
¾ teaspoon smoked paprika, divided
¼ teaspoon ground black pepper
½ cup pumpkin seeds
salt and ground black pepper to taste
2 (16 ounce) cans black beans, drained and rinsed
½ tablespoon ground cumin, or to taste
1 teaspoon chili powder
¾ lime, juiced, divided
6 ounces vegan sour cream
1 bunch fresh cilantro, finely chopped, divided
1 teaspoon paprika
12 (6 inch) white corn tortillas
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Cut sweet potatoes into 25 to 40 smaller French fry-shaped pieces.
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.
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.
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.
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.
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.
Warm tortillas in pairs in the microwave, 15 to 20 seconds.
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.
Nutrition Facts (per serving)
| 512 | Calories |
| 20g | Fat |
| 70g | Carbs |
| 17g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 512 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 4g | 22% |
| Sodium 1021mg | 44% |
| Total Carbohydrate 70g | 26% |
| Dietary Fiber 17g | 59% |
| Total Sugars 3g | |
| Protein 17g | 34% |
| Vitamin C 11mg | 13% |
| Calcium 130mg | 10% |
| Iron 6mg | 36% |
| Potassium 901mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
