VG Vegetarian

Vegetarian Sweet Potato + Black Bean Tacos

You’ll love these Vegetarian Sweet Potato + Black Bean Tacos!! They’re gluten free, dairy free, paleo, and perfect for an easy weeknight dinner!

Prep: 10 minsCook: 40 minsTotal: 50 mins
Servings: 6 1x


  • 1 sweet potato, peeled and cut in cubes
  • 1 sweet onion, coarsely chopped
  • 1/2 cauliflower head, cut in small florets
  • 3 tablespoons avocado oil
  • 1 packet taco seasoning
  • 6 almond flour tortillas
  • 1 can black beans, drained and rinsed
  • salsa for serving
  • 1 avocado, cut in slices
  • handful of cilantro leaves


  1. Preheat oven to 400F.
  2. In a large bowl, place your sweet potato cubes, onion, and cauliflower florets.
  3. Toss with the avocado oil and taco seasoning packet.
  4. Toss and then transfer to a baking sheet lined with parchment paper.
  5. Roast for 40 minutes, and broil for an additional few minutes if you want to brown them a bit more.
  6. I made my tortillas all nice and toasty by placing them over my stove for a couple minutes. this is optional though!
  7. Place the sweet potato mixture into the tortillas.
  8. Add a scoop of rinsed black beans, salsa, a couple slices of avocado, and some cilantro leaves.


Serving (1 taco): Calories 203; Fat 5.9g (Sat 0.9g); Protein 8.9g; Carb 31g (net carb 22g); Fiber 9g; Sodium 127mg
*nutrition facts don’t take into account tortillas, so make sur eto check your individual packaging.

© The Toasted Pine Nut