This post has been compensated as part of my partnership with Simply Real Foods Market and may contain affiliate links. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!
Take taco night to the next level with taco-spiced, roasted sweet potatoes, and black beans. These vegan-friendly tacos are topped with a bright cilantro chimichurri and quick-pickled red onions.
Perfect for Meatless Monday, Taco Tuesday, or any other day of the week!
Ah, Taco Tuesday.
Listen, I dig any excuse to celebrate tacos. But we shouldn’t feel the need to limit tacos to just one day per week, right?
I love that the whole Taco Tuesday thing got more people on board with having tacos much more often. Breakfast, lunch, or dinner… I.Am.Down.
And what’s not to love? Tacos are an easy, versatile meal option. They don’t even have to have Mexican flavors – almost any cuisine can benefit from having its dishes taco-fied.
My go-to busy weeknight recipe used to be pretty standard tacos – ground beef, browned in a skillet, seasoned with a packet of taco seasoning and topped with shredded lettuce, cheddar cheese, sour cream, diced tomatoes, and hot sauce.
For a while, I switched things up and made the same tacos with ground turkey. Still delicious, just not overly exciting.
But once I branched out into veggie-packed tacos, a whole new world of delicious possibilities opened up!
One key to making killer tacos at home is to have some Mexican spices hanging in your pantry. I have a whole post on stocking your pantry for Mexican cooking comin’ atcha tomorrow, so stay tuned! (Update – check it out here: Mexican Pantry Staples to Bring the Flavors of Mexico to Your Kitchen)
All these spices, as well as the sunflower oil and black beans that I used in this recipe, came from a really fantastic online shop called Simply Real Foods Market that I recently tried out and am excited to share with you!
A few things that make Simply Real Foods Market a wonderful online shopping option:
- Over 1500 natural and organic, non-GMO products at wholesale prices, delivered directly to your doorstep!
- NO membership fees or monthly subscription requirements.
- Free shipping on orders of $50 or more.
- A comprehensive Dietary Filter section – makes it easy to sort products based on food allergies/preferences.
- Shop by Brand – many of the brands I already know and love are available, and they’re generally at a better price than what I’d get by going to the market in person.
- No running to multiple specialty stores for different ingredients – grab it all in one place (makes shopping in your pajamas way more acceptable).
- Packaging is very sturdy, recyclable, and biodegradable – it protected all of the various items in my large order beautifully.
- They have really great sales every single week! Last week they had products from Woodstock on sale for up to 40% off! Be sure to sign up for their newsletter to get the scoop on all of the sales.
- Awesome customer service. They’re eager and willing to answer your questions and help you find exactly the products that you’re looking for. You can even request products if they don’t have what you’re looking for quite yet. They’re adding more and more all the time!
OK, enough fangirl-ing for now. Back to the tacos.
A while back, we had grilled up some steak, and I had baked sweet potatoes alongside. I made a chimichurri to go with the steak, and some of it got onto my sweet potato.
Let me tell you – that was one of the tastiest bites of food that I ever had.
There’s something magical that happens when sweet potatoes meet that garlicky, delicious chimichurri, and I just knew it’d be perfect in taco form!
I tossed the potatoes with oil, taco seasoning, salt, and pepper, and roasted them in the oven. While that roasted, I added some lime juice and a little salt to a bowl of thinly sliced red onions to make a quick, pickled topping.
Then I pulsed a few ingredients together in the food processor and the chimichurri was ready!
When the potatoes were almost done, I added some black beans and dried oregano and let it all cook for a few more minutes in the oven. The whole dish cooked up in under 30 minutes.
Just how tacos should be. Quick, easy, and insanely delicious.
What are your favorite ways to enjoy tacos? I’d love to hear about them in the comments section below!
Looking for more ways to celebrate Taco Tuesday? Check out some of our favorite recipes:
- Roasted Kabocha and Eggplant Tacos with Poblano Crema
- Slow Cooker Chipotle Pork Tacos with Avocado + Chipotle Cremas
- Spiced Chickpea Tacos with Cilantro-Peach Relish
- Tofu & Black Bean Taco Boats with Jicama Mango Salsa
- Mandarin Chipotle Pork Tacos
- Taco Salad with Homemade Chipotle Ranch Dressing
- Margarita Bars
- Mango, Jicama + Black Bean Salsa
- Tequila-Lime Shrimp Tacos
- Power-Packed Tacos
- Taco Salad
- Slow Cooker Shredded Green Chile Chicken
- Shredded Chicken Tacos
- Tuna Tostada with Avocado Dressing + Chipotle Sour Cream
Take taco night to the next level with taco-spiced, roasted sweet potatoes, and black beans. These vegan-friendly tacos are topped with a bright cilantro chimichurri and quick-pickled red onions. Perfect for Meatless Monday, Taco Tuesday, or any other day of the week!
- 2 large sweet potatoes, scrubbed and cut into 1-inch cubes
- 2 tablespoons sunflower oil
- 1 teaspoon taco seasoning
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly cracked black pepper
- 1 (15-ounce) can no salt added black beans, rinsed and drained
- 1/2 teaspoon dried oregano
- 6 cloves garlic
- 1 bunch cilantro (leaves and stems, about 2 loosely packed cups total)
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
- 1/4 cup sunflower oil
For Quick Pickled Onions:
- 1/4 cup thinly sliced red onion
- 3 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- Warmed tortillas (I used flour)
- Plain Greek yogurt, sour cream, or Mexican crema (optional)
- Lime wedges (optional)
- Hot sauce (optional)
- Preheat oven to 400°F.
- Place sweet potatoes on a large, rimmed baking sheet. Drizzle with 2 tablespoons oil. Add taco seasoning, 1/2 teaspoon salt, pepper, and toss to coat. Spread into an even layer and roast in the preheated oven for 20 minutes.
- For Chimichurri: With the food processor motor running, drop garlic cloves into the feed chute to mince. Stop the motor and add cilantro, red wine vinegar, lime juice, oregano, salt, and cayenne pepper, and process until finely chopped. With the motor running, slowly stream sunflower oil through the feed chute and continue to process until the chimichurri is smooth.
- For the Quick Pickled Onions: Place sliced onions in a ramekin or small bowl. Pour lime juice over top. Add 1/4 teaspoon salt and let sit, stirring occasionally, for at least 10 minutes.
- When the potatoes are ready, add black beans to the tray and season with remaining 1/2 teaspoon salt and dried oregano. Toss to coat and redistribute into an even layer, then return to the oven for an additional 8 minutes.
- Serve roasted sweet potatoes and black beans in warmed tortillas with chimichurri spooned over top, along with a scattering of pickled onions. Serve with Greek yogurt. lime wedges, and hot sauce alongside, if desired.
Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!