Recipes Cuisine Latin American Mexican Sweet Potato Tacos 5.0 (10) 10 Reviews 3 Photos Super fresh and flavorful sweet potato tacos topped with spicy black beans and a creamy cilantro sauce. A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving! Submitted by Ryan and Marissa Clements Updated on July 20, 2023 Save Rate Print Share Close Add Photo 3 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 6 Yield: 6 tacos Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 sweet potatoes, quartered lengthwise 3 ¼ tablespoons olive oil, divided 1 ¼ teaspoons cayenne pepper, divided ½ teaspoon salt ¾ teaspoon smoked paprika, divided ¼ teaspoon ground black pepper ½ cup pumpkin seeds salt and ground black pepper to taste 2 (16 ounce) cans black beans, drained and rinsed ½ tablespoon ground cumin, or to taste 1 teaspoon chili powder ¾ lime, juiced, divided 6 ounces vegan sour cream 1 bunch fresh cilantro, finely chopped, divided 1 teaspoon paprika 12 (6 inch) white corn tortillas Directions Preheat the oven to 425 degrees F (220 degrees C). Cut sweet potatoes into 25 to 40 smaller French fry-shaped pieces. Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet. Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet. Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes. Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes. Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering. Warm tortillas in pairs in the microwave, 15 to 20 seconds. Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro. I Made It Print Nutrition Facts (per serving) 512 Calories 20g Fat 70g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 512 % Daily Value * Total Fat 20g 26% Saturated Fat 4g 22% Sodium 1021mg 44% Total Carbohydrate 70g 26% Dietary Fiber 17g 59% Total Sugars 3g Protein 17g 34% Vitamin C 11mg 13% Calcium 130mg 10% Iron 6mg 36% Potassium 901mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.