Roasted Sweet Potato Black Bean Tacos
These Roasted Sweet Potato Black Bean Tacos with cilantro-cashew dressing and pineapple salsa are a delicious vegan and gluten-free dinner recipe.
Servings: 6 servings
Calories: 404kcal
Ingredients
ROASTED SWEET POTATOES:
- 2 large sweet potatoes, peeled + cubed
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
SAUTEED BLACK BEANS:
- 1 (15 oz.) can black beans, drained + rinsed
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
CILANTRO CASHEW DRESSING:
- 1 cup raw cashews, soaked (See Notes!)
- ½ cup filtered water
- 2 Tbsps freshly-squeezed lemon juice
- ½ cup fresh cilantro
- 1 tablespoon Agave
- ½ teaspoon apple cider vinegar
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
PINEAPPLE-JALAPENO SALSA:
- 2 cups pineapple chunks
- 2 Jalapeños
- 1 cup roasted herb tomatoes
- 1 teaspoon freshly-squeezed lim juice
- Pinch of sea salt + black pepper, to taste
Instructions
TO ROAST THE SWEET POTATOES:
- Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining them with parchment paper.
- In a bowl, add the cubed sweet potatoes along with the olive oil and all seasonings, gently mixing everything together until veggies are fully coated.
- Add the veggies unto the baking sheet (in a single layer) and and bake for 20-25 minutes or until sweet potato is charred and golden. Remove from oven.
TO SAUTE BLACK BEANS:
- In a medium skillet over medium-high heat, add olive oil. Once heated, add the black beans, salt, pepper, garlic powder, oregano, smoked paprika, and cumin mixing together and cooking corn until it becomes tender, stirring occasionally, about 5-6 minutes. Remove from heat and let cool slightly.
TO MAKE THE CILANTRO CASHEW DRESSING:
- Add all ingredients into a high-powdered blender (cashews first) and blend until sauce becomes creamy. NOTE: If needed, add a bit more lemon juice or water (1 tablespoon at a time), until desired consistency is met. Set aside.
TO MAKE THE PINEAPPLE-JALAPENO SALSA:
- In a bowl, add together the pineapple chunks, chopped jalapeños, roasted tomatoes, lime juice, and salt + black, mixing everything together until combined.
CHAR OR WARM TORTILLAS:
- To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
ASSEMBLE TACOS:
- To assemble tacos, add 3-4 Tbsps of cubed sweet potatoes, atop a charred tortilla followed by: sautéed black beans, pineapple-jalapeño salsa, and the cilantro cashew dressing. Garnish with fresh cilantro, if desired. Repeat until desired amount of tacos are made.
- Bon Appetit!
Notes
- STORAGE: Place any leftover ingredients (separately) in a tightly sealed container in the refrigerator for up to 3-4 days.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
- SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.
Nutrition
Calories: 404kcal | Carbohydrates: 61g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 589mg | Potassium: 1028mg | Fiber: 12g | Sugar: 22g | Vitamin A: 16692IU | Vitamin C: 25mg | Calcium: 115mg | Iron: 5mg