Vegan day-Sweet Potato and Black Bean Tacos with Corn Salsa

Sweet Potato and Black Bean Tacos with Corn Salsa are absolutely delicious. I’ll guide you through this vegetable recipe step by step.

Ingredients:

For the Tacos:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Small corn or flour tortillas

For the Corn Salsa:

• 1 cup fresh or frozen corn, thawed if frozen
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Optional Toppings:

• Avocado slices or guacamole
• Crumbled queso fresco or feta cheese
• Hot sauce or salsa verde
• Sour cream or Greek yogurt

Instructions:

1. Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and tender.
2. Prepare the Black Beans: In a skillet, heat a drizzle of olive oil over medium heat. Add the black beans and cook for 3–5 minutes, just until warmed through. Season lightly with salt and pepper.
3. Make the Corn Salsa: In a bowl, combine corn, red onion, jalapeño, cherry tomatoes, cilantro, and lime juice. Season with salt to taste and mix well.
4. Assemble the Tacos: Warm the tortillas in a skillet or directly over a gas flame for a few seconds on each side. Layer the roasted sweet potatoes and black beans on each tortilla, then top with corn salsa and any additional toppings you like.
5. Serve: Enjoy your tacos fresh with a squeeze of lime and your favorite hot sauce!

TIPS AND TRICKS:

1.Season the Sweet Potatoes Right

• Spices: Toss cubed sweet potatoes in olive oil with spices like smoked paprika, cumin, chili powder, and a pinch of cayenne for a smoky-sweet flavor.
• Roast, Don’t Fry: Roasting helps caramelize the natural sugars in sweet potatoes, creating a deeper flavor and perfect texture. Roast at 400°F (200°C) for 20-25 minutes, flipping halfway.

2. Perfect Black Beans

• Seasoned Beans: For extra flavor, warm the black beans in a skillet with a bit of garlic, cumin, and salt. Stirring them with a splash of vegetable broth or lime juice as they cook adds moisture and more flavor.
• Mash Some: Mash a few black beans with the back of a spoon for a creamier texture that helps hold the taco filling together.

3. Corn Salsa Tips

• Char the Corn: Char your corn in a skillet or on a grill for smoky flavor before cutting it off the cob.
• Fresh Ingredients: Use fresh cilantro, red onion, lime juice, and diced tomatoes for brightness.
• Add a Little Heat: A small diced jalapeño adds a spicy kick that balances the sweetness of the corn and sweet potatoes.

4. Assembly Tips

• Warm the Tortillas: Lightly warm corn tortillas on a hot skillet for a few seconds on each side to make them pliable and prevent breaking.
• Layering: Start with mashed avocado or a bit of vegan sour cream on the tortilla, then add the sweet potatoes and beans. Finish with the corn salsa and a sprinkle of crumbled cheese or vegan cheese for a final touch.

5. Optional Toppings for Extra Flavor

• Pickled Onions: Quick-pickled red onions add acidity and color.
• Extra Lime: Serve with lime wedges for extra brightness.
• Fresh Herbs: Garnish with fresh cilantro or chopped green onions for a refreshing touch.

Estimated Nutrition Facts (per serving)

• Calories: ~400–450 kcal
• Protein: 10–12g
• Carbohydrates: 60–70g
• Fiber: 14–16g
• Total Fat: 10–12g
  • Saturated Fat: ~1.5g
• Sugars: 8–10g
• Sodium: ~400–500mg (depending on added salt and toppings)
• Vitamin A: 150–200% of Daily Value (DV) – from sweet potatoes
• Vitamin C: 25–30% DV – from lime, corn, and salsa ingredients
• Iron: 15–20% DV – from black beans and other ingredients
• Calcium: 8–10% DV – from corn and black beans (or cheese, if added)

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Nutritional Benefits

• High Fiber: The black beans and sweet potatoes provide plenty of fiber, which supports digestion and fullness.
• Antioxidants: Sweet potatoes are rich in beta-carotene (Vitamin A) and Vitamin C, both powerful antioxidants.
• Plant-Based Protein: Black beans contribute protein and are a great source of iron, especially for plant-based diets.
• Low Saturated Fat: If you’re using minimal oil and topping with avocado or vegan sour cream, the recipe stays heart-healthy.