These Roasted Sweet Potato Tacos with refried beans are colourful, protein-packed and taste incredible. Plus, they're really easy to make.
Summer wouldn't be complete without a delicious vegan taco recipe, and what better filling than sweet potatoes?
My partner and I came across the inspiration for this recipe when we visited one of our favourite Mexican inspired restaurants in Vancouver, The Burrow.
We're both big fans of Mexican food (like my delicious Black Bean Vegan Enchiladas) and love eating there whenever we can! They have a delicious taco that's filled with roasted sweet potatoes, red cabbage and pinto beans, and it's SO good.
One night, when making tacos at home we tried to recreate some of the magic. Having previously made tacos with a combination of beans, vegan cheese, veggies and salsa, they were good but something was always missing.
On a whim we decided to roast an old sweet potato that needed using and BAM! Our tacos were instantly transformed from average to incredible.
I don't know what it is about this humble little ingredient but let me promise you, you won't regret trying this recipe.
ROASTED SWEET POTATO TACOS - THE RECIPE
It's simple! - One of my favourite things about this recipe is just how simple it is. Once the fillings are assembled there's really very little to do. It's a nice family recipe too as everyone can pitch in and make their own (though be prepared for the mess!).
Refried beans - One thing to note here: I strongly recommend using refried beans and not regular as they are already seasoned. If you use regular beans your tacos will taste a lot plainer.
Feel free to use any type of refried beans though, as it doesn't really matter which you use. I like pinto beans myself, but black beans are also great.
Vegan cheese - For vegan cheese, I personally really like Daiya mozzarella shreds. If you're not a fan, you could also omit the cheese, as it's totally optional.
TIPS FOR MAKING TACOS
Wrap tortillas - Always wrap your corn tortillas in a towel once heated and while you're waiting to use them! This will keep them soft and pliable, and avoid them becoming tough and brittle.
Prep ahead of time - Prepare all your fillings ahead of time (even the sweet potatoes - it doesn't matter if they cool a little), so the last thing you do is heat your tortillas. Doing this last means they'll have minimal time to cool down and get tough.
Don't overfill! - Tempting as it is to cram loads of EVERY ingredient into each one, always put in less filling than you think you need. Your mouth and hands will thank you and your taco will be much easier to eat!
LOOKING FOR MORE QUICK SUMMER DINNERS?
Why not try my Vegan Spring Rolls with Peanut Sauce, Gluten Free Millet Tabbouleh, or my Quinoa Power Bowls?
Roasted Sweet Potato Tacos (vegan & gf)
For the Roasted Sweet Potatoes
- 1 large sweet potato/yam (about 12oz or 350g), cut roughly into 1.5cm cubes
- 1 tablespoon coconut oil
- Sea salt to taste
- 1 teaspoon chili powder
For the Tacos
- 8 soft corn tortillas
- 1¼ cups heated refried beans
- ⅔ cup your favourite salsa
- ⅔ cup vegan cheese shreds (optional)
- ½ cup red cabbage sauerkraut (or just thinly sliced red cabbage if you don't have it)
- 1 cup sliced avocado or guacamole
- ½ cup cooked sweetcorn kernels
- Small handful of cilantro leaves, chopped
- lime wedges
To make the roasted sweet potatoes
- Preheat your oven to 400°F/205°C.
- Toss the sweet potatoes in the coconut oil and chili powder and spread across a large baking tray. Season to taste with sea salt.
- Roast in the oven for 30 minutes, flipping once midway through. When cooked, removed from the oven and set aside.
To assemble the tacos
- Prepare all filling ingredients as described above.
- Heat each corn tortilla as per package instructions (usually: add 1 teaspoon water to a hot skillet and add your tortilla to it immediately. Heat for approx. 15 seconds per side, then wrap in a towel to keep warm and flexible).
- Fill each tortilla with the sweet potato, refried beans, salsa, vegan cheese (if using), sauerkraut, avocado and sweetcorn. Sprinkle over the chopped cilantro.
- Drizzle lime juice over just before serving and enjoy!
TIPS FOR MAKING TACOSWrap tortillas - Always wrap your corn tortillas in a towel once heated and while you're waiting to use them! This will keep them soft and pliable, and avoid them becoming tough and brittle. Prep ahead of time - Prepare all your fillings ahead of time (even the sweet potatoes - it doesn't matter if they cool a little), so the last thing you do is heat your tortillas. Doing this last means they'll have minimal time to cool down and get tough. Don't overfill! - Tempting as it is to cram loads of EVERY ingredient into each one, always put in less filling than you think you need. Your mouth and hands will thank you and your taco will be much easier to eat!
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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I’ve actually made this several times - it’s so easy - I use a little olive oil or olive oil spray - salt, pepper, chipotle chili powder or regular, smoked paprika, a little cinnamon, and cayenne pepper. I’ve also just used chili powder salt and pepper.
Organic sweet potatoes - so much better than regular if you can get them
Vegetarian refried pinto beans (Whole Foods brand very good)
Purple cabbage shreds - if I can’t find I use Asian salad mix but the shreds are the best.
For my son - a little cheddar cheese - I buy a good quality small block. I’m tempted to skip but I’m just happy he likes them that I get it.
The last few times I’ve made yellow Mexican rice for a side - the first time I used a brand from cub that was vegan and of course I can’t remember the brand and haven’t been able to find it. It was so good - very simple. The Whole Foods brand I tried came very close. Anyway - the rice ended up in the tacos and it’s becoming a thing.
Tonight my bf and I added avocado and a bit of lime juice. Soooooo goooood.
No corn or cilantro - the first time I used it - my son wasn’t a fan so I just skip it and don’t miss the corn either. But the minimum is tortillas, sweet potatoes, refried pinto beans, and cabbage and taco sauce or salsa. And there is always plenty left for the next day.
I'm so glad you love the recipe Angel!
Totally agree with you - organic sweet potatoes do have a better taste if you can get them, and buying pre-made refried beans is a lifesaver!
The yellow Mexican rice is a brilliant idea - I'll have to try that myself. I bet adding it to the tacos makes a big difference.
And avocado is one of my FAVOURITE things to add to tacos, as they feel incomplete without it!
Really love how you've adapted this recipe to make it your own, and thank you for such a wonderful review. :))