Go Back Email Link

Roasted Sweet Potato and Black Bean Tacos with Cilantro Chimichurri

Overhead view of prepared ingredients and 3 assembled Roasted Sweet Potato and Black Bean Tacos with Cilantro Chimichurri.
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!
Big Flavors from a Tiny Kitchen - Ashley Covelli
5 from 20 votes
Print Recipe Pin Recipe
Course: Vegetarian
Cuisine: Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

For Tacos:
  • 2 large sweet potatoes scrubbed and cut into 1-inch cubes
  • 2 tablespoons sunflower oil or other neutral-flavored oil
  • 1 teaspoon taco seasoning
  • 1 teaspoon kosher salt divided
  • ¼ teaspoon freshly cracked black pepper
  • 1 15-ounce can no salt added black beans, rinsed and drained
  • ½ teaspoon dried oregano
For Chimichurri:
  • 6 cloves garlic
  • 1 bunch cilantro leaves and stems, about 2 loosely packed cups total
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cayenne pepper
  • ¼ cup sunflower oil
For Quick Pickled Onions:
  • ¼ cup thinly sliced red onion
  • 3 tablespoons fresh lime juice
  • ¼ teaspoon kosher salt
For Serving:
  • Warmed tortillas I used flour tortillas
  • Plain Greek yogurt sour cream, or Mexican crema (optional)
  • Lime wedges optional
  • Hot sauce optional, I like Cholula

Instructions
 

  1. Preheat oven to 400°F.
  2. Place sweet potatoes on a large, rimmed baking sheet. Drizzle with 2 tablespoons oil. Add taco seasoning, ½ teaspoon salt, pepper, and toss to coat. Spread into an even layer and roast in the preheated oven for 20 minutes.
  3. 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.
  4. For the Quick Pickled Onions: Place sliced onions in a ramekin or small bowl. Pour lime juice over top. Add ¼ teaspoon salt and let sit, stirring occasionally, for at least 10 minutes.
  5. When the potatoes are ready, add black beans to the tray and season with remaining ½ teaspoon salt and dried oregano. Toss to coat and redistribute into an even layer, then return to the oven for an additional 8 minutes.
  6. 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.

Video

Did you make this recipe?

Leave a comment + star rating below to let people know how it was!
QR Code linking back to recipe