Hearty plant-based tacos with roasted vegetables, seasoned black beans, and vibrant toppings for a satisfying meal.
# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 1.1 pounds)
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil
→ Legumes
05 - 1 can (15 ounces) black beans, drained and rinsed
→ Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon chili powder
09 - ½ teaspoon garlic powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Tacos & Toppings
12 - 8 small corn tortillas
13 - 1 ripe avocado, sliced
14 - 3.5 ounces shredded red cabbage (about 1 cup)
15 - 1 small bunch fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - 2 tablespoons vegan sour cream or plain yogurt (optional)
18 - 1.75 ounces crumbled vegan feta (optional)
# Preparation Steps:
01 - Set oven to 425°F to prepare for roasting the vegetables.
02 - In a large mixing bowl, combine diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Toss thoroughly until vegetables are evenly coated with spices.
03 - Spread seasoned vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 to 30 minutes, stirring halfway through cooking, until sweet potatoes are tender and edges are lightly caramelized.
04 - While vegetables roast, heat black beans in a small saucepan over medium heat for 3 to 4 minutes, stirring occasionally until heated through.
05 - Heat corn tortillas in a dry skillet over medium-high heat for 30 seconds per side, or hold directly over a gas flame for 15 to 20 seconds per side until warm and pliable.
06 - Divide roasted vegetables and warm black beans evenly among all tortillas. Top each taco with avocado slices, shredded cabbage, fresh cilantro, vegan sour cream, and crumbled vegan feta as desired.
07 - Arrange tacos on a serving platter and accompany with fresh lime wedges. Serve immediately while tortillas are warm and vegetables are at their peak temperature.
