Filled with delicious roasted sweet potatoes and topped with fresh and crunchy salsa, these sweet potato tacos are packed with flavours and character.
![Sweet Potato Tacos With Black Bean Pineapple Salsa [vegan] | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/07/Sweet-Potato-Tacos-With-Black-Bean-Pineapple-Salsa-vegan-The-Flexitarian-v83-683x1024.png)
Filled with delicious roasted sweet potatoes and topped with fresh and crunchy salsa, these sweet potato tacos are packed with flavours and character.
This dish is loaded with plant-based proteins and fibre. I also love the bright and colourful mix of its fresh ingredients.
The creamy Chipotle Avocado Sauce adds quite a punch to this tasty Mexican-inspired recipe. You can vary the amount of chilli to suit your personal preference.
While the sweet potatoes are roasting in the oven, you can prepare the salsa and avocado sauce and have dinner ready in just 40 mins or so. It’s the perfect midweek family meal or Meat Free Monday plant-based dinner.
If you are looking for a hearty and filling vegan recipe that can be enjoyed by everyone, these Sweet Potato Tacos With Black Bean Pineapple Salsa are a definite winner. Enjoy!
![Sweet Potato Tacos With Black Bean Pineapple Salsa [vegan] | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2019/02/Sweet-Potato-Tacos-With-Black-Bean-Pineapple-Salsa-vegan-%C2%A9-2019-Annabelle-Randles-The-Flexitarian-Le-Flexitarien-v8-300x300.jpg)
Sweet Potato Tacos With Black Bean Pineapple Salsa [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 1 kg sweet potatoes
- 3 Tbsp olive oil
- 1 tsp smoked paprika
BLACK BEAN SALSA:
- 400 g can black beans
- 200 g fresh pineapple
- 150 g cherry tomatoes
- 1 small orange pepper
- 1 small red onion
- 150 g can corn
- 1 garlic clove
- juice of 2 limes
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 15 g fresh coriander
- salt
CHIPOTLE AVOCADO SAUCE:
- 2 ripe avocados
- 2 garlic clove
- 1 tsp ground coriander
- 15 g fresh coriander
- juice of 2 limes
- 1/2 – 3/4 tsp of chipotle flakes to taste
- 125 ml water
- salt
- 8 corn or flour tortillas
Instructions
- Preheat the oven 220°C / 200°C Fan / 425°F / Gas mark 7.
- Peal and cut sweet potatoes in 1 cm [0.4 inch] dice. Spread on a large oven tray, tossed with 3 Tbsp of olive oil and 1 tsp of smoked paprika. Cook for 20-25 mins until golden and soft. Season with a 1/4 tsp of salt.
- In the meantime, make the black bean salsa. Rinse and drain the black beans and corn. Transfer to a bowl. Add fresh pineapple (cut into 1 cm [0.4 inch] dice), tomatoes (cut in halves), pepper (cut into 1 cm [0.4 inch] dice), red onion (finely diced) and crushed garlic clove. Add lime juice, ground cumin, ground coriander and chopped fresh coriander. Season to taste with salt.
- To make the chipotle avocado sauce, place the avocado flesh into a blender. Add garlic clove, spices, chipotle, lime juice and half the water. Blend until smooth. Add more water until you get your desired consistency. Season to taste with salt.
- When the sweet potatoes are cooked, pile them on each tortilla with salsa and avocado sauce. Sprinkle with more freshly chopped coriander if desired.
Nutrition
Find this recipe online:
Sweet Potato Tacos With Black Bean Pineapple Salsa [vegan]
https://theflexitarian.co.uk/recipe-items/sweet-potato-tacos-with-black-bean-pineapple-salsa-vegan/
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