This is a delicious vegetarian tacos recipe made with roasted sweet potatoes, poblano peppers and black beans along with a creamy guacamole dressing and topped with a shredded cabbage slaw.
Mexican food has gained popularity all over the world owing to its fun filled food with delicious spicy flavors and colorful ingredients.
Although a lot of the cuisine is meat based, these easy and flavorful vegetarian tacos will keep you coming back for more.
Main ingredients for the tacos
The base of the recipe is a few main ingredients, you can easily change the rest of them according to your liking and availability of ingredients. The following are the main ingredients I have used for these tacos –
- Corn tortillas – make the base shell of the tacos. Personally I love the taste of corn tortillas, however you can use wheat tortillas as well.
- Sweet potatoes – make a very satisfying filling for the tacos. After they are roasted they get caramelized on the outside while becoming soft on the inside, resulting in a delicious mouthfeel.
- Poblano peppers – add a hint of spice and sweetness to the filling.
- Black beans – add a richness and up the protein content of the dish. You can also use pinto beans or kidney beans instead.
- Taco seasoning – can use homemade or store bought seasoning. I have made my own seasoning at home using simple spices like cumin powder, red chilli powder, black pepper powder, garlic powder, oregano and salt.
- Guacamole – adds creaminess to the dish and brings the ingredients together. I have used homemade guacamole here made with avocados, jalapeños, cilantro, garlic and lime.
Optional additions for the tacos
Tacos are highly versatile, so you can pick your toppings according to your liking. I have used the following toppings for my tacos –
- Cabbage Slaw – adds some crunch and extra nutrition. I have prepared a simple slaw using shredded green cabbage, red cabbage and carrots along with cilantro and lime. You can add this on tacos or serve on the side as a salad. You can also skip it altogether.
- Pico de gallo – increases the tanginess, freshness and crunch of the dish. This topping is optional.
- Cotija cheese – adds a delicious texture, saltiness and taste to the tacos. You can substitute with queso fresco, feta or skip it altogether.
Apart from the toppings mentioned above you can mix and match some other toppings. Pickled veggies like onions, jalapeños, radishes, beetroot etc go very well with these tacos. Pepitas (roasted pumpkin seeds) can also be added for additional crunch.
Health & nutrition
These vegetarian tacos are a healthy choice for a fun meal, and is something that will be loved by kids. Try to use as many homemade ingredients as possible for a healthy version.
Corn tortillas are rich in fiber and low in fat. You can also use whole wheat tortillas. Sweet potatoes are also a great source of fiber and are quite filling. They also amp up the protein content of the dish, along with black beans which make it a very healthy meal overall.
Guacamole is made with avocados, which are high in fat, however these are heart healthy fats and help increase the good cholesterol in the body. However, use in moderation if you are on a calorie restrictive diet.
Addition of fresh colorful veggies like cabbage, carrot, peppers, onions and tomato also increase the nutritional content of the dish and make is rich in minerals and vitamins.
Serving & storage
The tacos are best served immediately after assembling. They are great option for a party where you can set up a ‘taco bar’ with all the toppings laid out on a table. The guests can assemble their own tacos as per their preferences which adds to the excitement of the meal.
You can store the sweet potato, poblano and black bean filling in the fridge for 3-4 days. The guacamole, cabbage slaw and pico de gallo are best made fresh, but can be stored in the refrigerator in an airtight container for 1-2 days.
To make roasted sweet potato, poblano and black bean tacos at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
Roasted Sweet Potato, Poblano & Black Bean Tacos Recipe
Recipe Info
Ingredients For Roasted Sweet Potato, Poblano & Black Bean Tacos Recipe
For the roasted sweet potatoes & poblano
- 1 Large Sweet Potato
- 1 Poblano Pepper
- 2 Teaspoons Cumin Powder (Jeera Powder)
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Dried Oregano
- 1 Teaspoon Salt
- 1 Tablespoon Cooking Oil
For the spicy black beans
- 1 Cup Black Beans cooked
- 1 Small White Onion
- 1 Teaspoon Cumin Powder (Jeera Powder)
- 1/2 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
- 1 Teaspoon Salt
- 1 Tablespoon Cooking Oil
For the cabbage slaw
- 1/2 Cup Green Cabbage (Patta Gobi) shredded
- 1/2 Cup Red Cabbage shredded
- 1/4 Cup Carrots (Gajar) shredded
- 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Tablespoon Lime Juice
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
For the guacamole
- 1 Large Avocado
- 1 Serrano Pepper
- 2 Garlic Cloves
- 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Tablespoon Lime Juice
- 1/2 Teaspoon Salt
For the pico de gallo (optional)
- 1 Small Onion
- 1 Large Tomato
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Tablespoon Lime Juice
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
For assembling the tacos
- 10 Corn Tortillas
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Tablespoon Cotija Cheese
- 1 Lime
Step By Step Instructions for Roasted Sweet Potato, Poblano & Black Bean Tacos Recipe
Preparing the roasted sweet potatoes & poblano
- Preheat the oven to 400 F or 200 C. In the meantime, peel and dice the sweet potatoes to 1/2 inch cubes. Also dice the poblano peppers.1 Large Sweet Potato, 1 Poblano Pepper
- Sprinkle all the spices like cumin powder, red chilli powder, black pepper powder, garlic powder, oregano and salt.2 Teaspoons Cumin Powder (Jeera Powder), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Garlic Powder, 1/4 Teaspoon Dried Oregano, 1 Teaspoon Salt
- Drizzle some oil on the vegetables and toss to coat them with the spices. Arrange them on the baking tray so the pieces are not touching1 Tablespoon Cooking Oil
- Bake the vegetables in the oven for around 30 minutes, turning them once midway, till they are well roasted. You can also roast the vegetables in a pan over low-medium heat.
Preparing the spicy black beans
- Drain and rinse the black beans if using canned beans. If making your own, soak the beans overnight and boil them in salted water until they are cooked.1 Cup Black Beans
- Heat some oil in a pan and add chopped onions. Cook them on medium heat till they are slightly brown on the edges for around 2-3 minutes.1 Small White Onion, 1 Tablespoon Cooking Oil
- Add the cooked black beans to the pan.
- Season with cumin powder, red chilli powder, black pepper powder, salt.1 Teaspoon Cumin Powder (Jeera Powder), 1/2 Teaspoon Red Chilli Powder, 1/4 Teaspoon Black Pepper Powder (Kali Mirch), 1 Teaspoon Salt
- Cook for 3-4 minutes till the beans are heated through.
Preparing the cabbage slaw
- Combine shredded green cabbage, purple cabbage, carrots, cilantro, lime juice, salt and black pepper powder in a mixing bowl.1/2 Cup Green Cabbage (Patta Gobi), 1/2 Cup Red Cabbage, 1/4 Cup Carrots (Gajar), 1/2 Cup Coriander Leaves (Cilantro or Dhaniya), 1 Tablespoon Lime Juice, 1/2 Teaspoon Salt, 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
- Mix all the ingredients together and set aside to marinate.
Preparing the guacamole
- Add avocado, serrano pepper, garlic, cilantro, lime juice and salt to a blender.1 Large Avocado, 1 Serrano Pepper, 2 Garlic Cloves, 1/2 Cup Coriander Leaves (Cilantro or Dhaniya), 1 Tablespoon Lime Juice, 1/2 Teaspoon Salt
- Add a few spoons of water and blend to make a smooth paste. Cover and set aside.
For the pico de gallo (optional)
- Combine chopped onion, tomatoes, cilantro, lime juice, salt and black pepper powder in a bowl.1 Small Onion, 1 Large Tomato, 1/4 Cup Coriander Leaves (Cilantro or Dhaniya), 1 Tablespoon Lime Juice, 1/2 Teaspoon Salt, 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
- Mix all the ingredients together and set aside.
Assembling the tacos
- Warm up the tortillas on a pan, for roughly 30 seconds on each side.10 Corn Tortillas
- Smear a spoonful of guacamole on each tortilla.
- Then spoon the roasted potato and poblano mixture along with the prepared spicy black beans.
- Top with a pinch of the cabbage slaw.
- Top with pico de gallo, cotija cheese, cilantro and lime juice as desired. Serve immediately.
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