A flavour-packed, Mexican-style taco recipe that is completely vegan (or vegetarian if you love cheese too much to part with it)! It rivals any meat-based empanada, burrito, enchilada, taco, etc. The best part about this recipe is how difficult it is to mess up. If you would like to see more of my recipes, you can visit www.feedhersalt.com or @feedhersalt on Instagram! —RomyL
Large Sweet Potato, diced into small cubes
Old El Paso Burrito Spice Mix (or any Mexican spice mix you prefer)
Mild Olive Oil
Red Bell Pepper, Sliced
White Onion, Sliced
Cloves of Garlic, Crushed
Canned Black Beans, drained and rinsed
Canned, Chopped Tomatoes
Grated Vegan Cheddar Cheese
In This Recipe
Preheat your oven to 200℃
Toss one tablespoon of olive oil, the paprika, the cumin, and the cayenne pepper together with your sweet potato. Pour the mixture out onto a lined baking tray and bake for 10 minutes. When you remove the sweet potato, turn the heat up to 215℃
Toss your red bell pepper and onion with one tablespoon of olive oil and 3 tablespoons of the spice mix. Pour the mixture onto a lined baking tray and bake for 10-15 minutes or until the peppers and onions are slightly charred.
Meanwhile, heat one tablespoon of olive oil in a frying pan at a medium-high heat. Once glistening, add your crushed garlic and sauté for one minute. Then add in your black beans, sweet potato, and the rest of your spice mix. Sauté for 2 minutes then add in your canned tomatoes and simmer on a low heat for 5-10 minutes.
Once you've removed your onions and peppers, turn the oven on to grill.
Evenly distribute your grated cheese into the bottom of your taco shells. Place them in the oven for 5 minutes or until the cheese is just melted.
Fill your taco shells with two spoonfuls of the sweet potato and bean mixture. Top with the onions and peppers.
Serve alongside toppings such as lime wedges, guacamole, cherry tomatoes, red onion, and coriander.