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Tasty vegetarian tacos that are quick and easy to make! This taco recipe uses organic whole grains, black beans and spiced, roasted sweet potatoes to make a fantastic healthy meal.
For your next meatless Monday or taco night, try these vegetarian sweet potato tacos stuffed with all the good stuff!
They’re loaded with a whole-grain blend of brown rice and quinoa, roasted chipotle-spiced sweet potatoes and black beans.
When you think about the infinite possibilities involved in building a taco, it’s no wonder that they’re at they’re often at the top of the list when it comes to eating fresh and healthy.
The best thing about tacos is that wrapping food in a totally edible container (that would be the tortilla) and eating it with your hands is fun and nourishing at the same time. Who doesn’t love that?!
So — how do you approach filling your tacos with all the good stuff? Start with excellent, whole-food ingredients.
But let’s be real: There are days when there’s simply no time to spend 20 minutes making a batch of rice just to make tacos. For the filling, you can use any pre-cooked whole grain you like, such as brown rice or quinoa.
All you have to do is heat leftover grains the microwave for about a minute before assembling the tacos.
I encourage stocking a healthy pantry with whole foods and organic ingredients, because it’s the building block for healthy cooking.
Tacos satisfy on so many levels. One is that tacos are the ultimate hand-held meal. You could say that making healthy tacos is the best way to eat well while on the go!
Making healthy tacos:
My favorite tacos have a magic ratio of components going on:
- Different textures
- Fresh ingredients like herbs and greens
- One or two hearty proteins
To add a sweet and delicious texture to these tacos, I included roasted, diced sweet potatoes seasoned with smoky chipotle pepper in adobo sauce (available in cans in the Mexican foods or condiment section of your store).
- Corn tortillas are a perfect option for on-the-go meals or snacks. Keep them in the fridge or in the freezer for when the mood strikes.
- Bonus if you can find corn tortillas made from 100 percent masa, this recipe will be completely gluten-free.
For the ultimate garnish for your tacos, make a batch of The Best Easy Guacamole to go with them!
20-Minute Roasted Sweet Potato Tacos with Black Beans
- 1 sweet potato, peeled and diced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- 1 canned chipotle chili with adobo sauce, chopped
- ½ teaspoon kosher salt
- 1 ½ cups cooked brown rice or quinoa, warmed for 1 minute in a microwave
- ½ cup canned organic black beans, drained
- 6-8 taco-size corn or flour tortillas, warmed
- ½ cup crumbled goat cheese
- Easy Guacamole or your favorite guac
- Hot sauce
- Sliced avocado
- Heat oven to 425 degrees. Toss the sweet potato on a rimmed sheet pan with the olive oil, chili powder, chipotle and salt. Roast 20-25 minutes, until tender and golden.
- Combine the quinoa or rice with the black beans.
- To serve, spoon about ¼ cup of the brown rice and black bean mixture over each warm tortilla. Top with some sweet potato, black beans and goat cheese.
- Add your desired garnishes and enjoy!