Prep 15m Cook 25m Additional - Ready In 40m
Servings 6 tacos Calories 511.6

A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!

Recipe Ingredients

  • 2 sweet potatoes, quartered lengthwise
  • 3 ¼ tablespoons olive oil, divided
  • 1 ¼ teaspoons cayenne pepper, divided
  • ½ teaspoon salt
  • ¾ teaspoon smoked paprika, divided
  • ¼ teaspoon ground black pepper
  • ½ cup pumpkin seeds
  • salt and ground black pepper to taste
  • 2 (16 ounce) cans black beans, drained and rinsed
  • ½ tablespoon ground cumin, or to taste
  • 1 teaspoon chili powder
  • ¾ lime, juiced, divided
  • 6 ounces vegan sour cream
  • 1 bunch fresh cilantro, finely chopped, divided
  • 1 teaspoon paprika
  • 12 (6 inch) white corn tortillas

Cooking Directions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
  3. 3 Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
  4. 4 Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
  5. 5 Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
  6. 6 Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
  7. 7 Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
  8. 8 Warm tortillas in pairs in the microwave, 15 to 20 seconds.
  9. 9 Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

Nutrition Facts

  • Calories 511.6
  • Carbohydrate 70.4 g
  • Fat 19.9 g
  • Fiber 16.5 g
  • Protein 17.2 g
  • Saturated Fat 4.4 g
  • Sodium 1020.9 mg
  • Sugar 2.8 g

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  1. Loved this. Will Deff be making this again.
  2. Loved this recipe. My husband and I eat some meat, but I like to make 2-3 vegetarian meals per week. I find that meals like this one, full of flavor and allowing everybody to create their own, works so well for vegetarian eating - nobody feels as if they are missing out.
  3. My school cafeteria made something like this a few weeks back and I had been craving it again since. This came out so good my husband approved it and asked I keep the recipe to make again in the future! The lime and seasonings are really what puts the flavor over the edge. My only - Read more ...
  4. Very tasty. I made it as a side dish Sweet Potatoes and black beans with most of the seasoning. I could see that it would make interesting tacos.
  5. Made these last night and my partner who does not like Mexican food let alone tacos licked his plate. I tole him he had not met the right taco until he had these! I also added salsa and jalapeños to ours. Deliciousness!
  6. This is our favorite recipe!!! Of course we are a bit biased!;)