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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)
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:
- Dino’s Restaurant-Style Guacamole
- 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.
Keywords: vegetarian, Mexican, tacos
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