Get ready to fiesta with these Vegan Black Bean Southwest Tacos! Packed with savory black beans and sweet corn and sweet potatoes, they’re a flavor fiesta wrapped in a tortilla. Top them with your choice of avocado, salsa, and vegan sour cream, and you’ve got a party on your plate. Whether it’s a casual weeknight dinner or a taco night with friends, these mouthwatering tacos are your ticket to tasty town. So grab a taco, take a bite, and let the flavor fiesta begin!
You’ll enjoy the flavors of the Southwest with these Vegan Black Bean and Sweet Potato Tacos. A harmonious blend of black beans, tender sweet potatoes, and a medley of spices creates a savory and slightly sweet filling. Served in warm tortillas and topped with your favorite fixings like avocado, salsa, and vegan sour cream, these tacos offer a delicious and satisfying plant-based meal. They’re perfect for any occasion, from weeknight dinners to gatherings with friends and family, and are sure to become a favorite in your vegan recipe collection.
Frequently Asked Questions
Can I use different beans in this recipe?
While black beans are traditional, you can certainly use other beans like pinto beans or kidney beans for a unique twist.
What toppings go well with Black Bean Southwest Tacos?
Popular toppings include sliced avocado or guacamole, salsa, vegan cheese, chopped lettuce, and jalapeños. You can get creative with your choices!
Are there any gluten-free tortillas that can be used for this recipe?
Yes, you can find gluten-free tortillas made from corn or other gluten-free grains for a gluten-free version of these tacos.
Can I make the filling ahead of time and reheat it later?
Yes, you can prepare the filling in advance and reheat it when you’re ready to assemble the tacos. Just store it in an airtight container in the refrigerator.
How can I make these tacos spicier if I like heat?
You can add diced jalapeños or a pinch of cayenne pepper to the filling for extra spiciness. Hot sauce is also a great addition.
What’s a good side dish to serve with these tacos?
Classic choices include Mexican rice, corn salad, or a simple side of tortilla chips and guacamole.
Can I make these tacos entirely oil-free?
Absolutely! You can sauté the vegetables in vegetable broth or water for an oil-free version.
Are these tacos suitable for meal prep?
Yes, you can prepare the filling in advance and assemble the tacos when needed. They can be a convenient option for meal prep.
Can I customize the seasoning to match my taste preferences?
Of course! Feel free to adjust the spices and seasonings to suit your preferred level of flavor and spiciness.
What’s the best way to warm tortillas if I don’t want to use a skillet?
- You can wrap a stack of tortillas in a damp kitchen towel and microwave them for about 30 seconds.(do NOT ever use foil in microwave)
- You can heat them in the oven wrapped in aluminum foil for a few minutes.
Storage Tips for Black Bean Southwest Tacos
To ensure the longevity of your Vegan Black Bean and Sweet Potato Southwest Tacos, follow these storage tips. For the filling, transfer any leftovers to an airtight container, label it with the date, and refrigerate for up to 3-4 days. Reheat the filling on the stovetop with a splash of water or vegetable broth when ready to enjoy. Keep the tortillas in a resealable plastic bag or an airtight container at room temperature, away from moisture. Store any leftover toppings, like avocado and salsa, in separate airtight containers in the refrigerator. When it’s time to savor your tacos again, simply reheat the filling and assemble fresh, delicious tacos with your preferred toppings for a quick and convenient meal.
More Delicious Vegan Tacos
- Chili Lime Cauliflower Tacos
- Vegan BBQ Chickpea Tacos
- Vegan Mushroom Tacos
- Vegan Roasted Cauliflower Tacos with Avocado Crema
- Classic Guacamole
- Vegan Cashew Sour Cream
- Pico de Gallo Salsa
- Vegan Tofu Sour Cream
- Vegan Cashew Cheese
- Mango Avocado Salsa
Black Bean Southwest Tacos
- 2 15 oz cans of black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen or canned)
- 1 small red onion, finely chopped
- 1 red, yellow, orange bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (for smoky flavor)
- salt and pepper to taste
- 2 tablespoons olive oil
- juice of 1 lime
- 2 medium-sized sweet potatoes, peeled and diced into small cubes
- fresh cilantro leaves, chopped (for garnish)
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped red onion. Sauté for about 3-4 minutes until they start to soften.
- Add the diced sweet potatoes and diced red bell pepper to the skillet. Cook for approximately 20 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
- Stir in the minced garlic, ground cumin, chili powder, smoked paprika (if using), salt, and pepper. Sauté for another minute until fragrant.
- Once the sweet potatoes are cooked, add the drained black beans and corn kernels to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mixture is heated through and the beans are tender.
- Squeeze the juice of one lime over the filling and stir to combine. Remove from heat.
- Heat the taco-sized tortillas in a dry skillet over medium heat for about 20-30 seconds on each side until they are warm and pliable. Alternatively, you can warm them in the oven or microwave.
- Spoon a generous portion of the black bean and sweet potato filling onto each warm tortilla.
- Top the filling with sliced avocado or guacamole, salsa or pico de gallo, vegan sour cream or yogurt, and any additional toppings you prefer.
- Garnish with chopped fresh cilantro leaves and a squeeze of lime juice.