Save The first time I made these tacos, my roommate walked in mid-chopping and asked why I was making confetti. Between the jewel-toned cabbage, bright orange sweet potatoes, and vibrant cilantro scattered across my counter, she wasn't entirely wrong. Now these tacos have become my go-to for feeding a crowd on Tuesday nights when everyone's tired but still craving something that feels like a celebration.
Last summer I served these at a backyard barbecue where half the guests were convinced plant-based tacos couldn't possibly satisfy. By the time they reached for seconds, the conversation had shifted entirely to how something so simple could taste this complex. That's the magic of letting roasted vegetables shine with the right spices.
Ingredients
- 2 medium sweet potatoes: Peel and dice them evenly so they roast at the same rate, nothing worse than some pieces burning while others stay raw
- 1 small red onion: Thin slices will caramelize beautifully alongside the sweet potatoes
- 1 red bell pepper: Adds sweetness and a pop of color that makes these tacos photograph beautifully
- 2 tablespoons olive oil: Helps those spices cling to every surface and encourages caramelization
- 1 can black beans: Rinse them thoroughly to remove the canning liquid which can make everything taste metallic
- Ground cumin and smoked paprika: These two spices create that smoky depth usually reserved for meat-based fillings
- 8 small corn tortillas: Warm them properly so they fold without cracking and release that authentic corn aroma
- 1 ripe avocado: The creamy element that ties together all those textures and spices
- Shredded red cabbage: Brings crunch and a bright contrast to the warm roasted vegetables
Instructions
- Roast the vegetables:
- Toss sweet potatoes, onion, and bell pepper with olive oil and all the spices until every piece is coated, then spread on a parchment-lined sheet and roast at 220°C for 25-30 minutes, stirring halfway through.
- Warm the beans:
- Heat the drained black beans in a small saucepan over medium heat for 3-4 minutes, stirring occasionally so they don't stick.
- Prepare the tortillas:
- Heat corn tortillas in a dry skillet or directly over a gas flame until they're warm and pliable, stack them on a plate covered with a clean towel.
- Assemble the tacos:
- Layer roasted vegetables and warm beans into each tortilla, then top with avocado, cabbage, cilantro, and any optional toppings you like.
Save These tacos taught me that plant-based meals don't have to be complicated to feel special. Sometimes the most satisfying dinners are just good ingredients treated with respect and piled into something you can eat with your hands.
Making Ahead
The roasted vegetables actually taste even better the next day after the spices have had time to meld. Store them separately from the toppings and reheat in a 350°F oven for about 10 minutes to recrisp those edges before assembling.
Serving Suggestions
I like to set up a toppings bar and let everyone build their own tacos. It turns dinner into an interactive experience and means nobody has to pick around ingredients they don't love. Plus, watching friends customize their plates always sparks the best conversations.
Customization Ideas
These tacos are incredibly forgiving and adaptable to whatever you have in your crisper drawer. Roasted butternut squash works beautifully in place of sweet potatoes, and a can of pinto beans mixed with the black beans adds creaminess and variety.
- Add pickled jalapeños if you crave more heat
- Swap vegan feta for toasted pumpkin seeds for a nutty crunch
- Try a drizzle of cashew cream mixed with lime and chipotle powder
Save There's something deeply satisfying about a meal that's this colorful, this filling, and this simple to pull together on a busy weeknight. Hope these tacos bring a little brightness to your table.
Recipe FAQ
- → Can I make these tacos ahead of time?
Yes, roast the vegetables and warm the beans up to 2 days ahead. Store them separately in airtight containers in the refrigerator. Reheat before serving and assemble with fresh toppings.
- → What other vegetables work well in these tacos?
Butternut squash, regular potatoes, or zucchini make excellent substitutes for sweet potatoes. You can also add corn, diced jalapeños, or sautéed mushrooms for extra variety.
- → How do I prevent corn tortillas from breaking?
Warm tortillas in a dry skillet or directly over a gas flame until pliable. Keep them wrapped in a clean kitchen towel while assembling to maintain warmth and flexibility.
- → Are these tacos freezer-friendly?
The roasted vegetable and bean mixture freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat before serving. Tortillas and fresh toppings are best added just before eating.
- → What toppings can I add for more flavor?
Pickled red onions, sliced radishes, fresh salsa, vegan cheese, or a squeeze of fresh lime juice all enhance the flavors. A drizzle of cashew cream or spicy tahini sauce also works beautifully.
- → Can I use flour tortillas instead of corn?
Absolutely, though the flavor profile will change slightly. Flour tortillas work well if you prefer a softer texture, but corn tortillas provide authentic Mexican flavor and are naturally gluten-free.