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Baked Tacos with Black Beans, Sweet Potato and Avocado

Baked Tacos with Black Beans, Sweet Potato and Avocado

sweet potato cut in half on a baking tray

taco with sweet potato mousse

vegan baked tacos

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Avocado, Corn


For the Tacos

  • ½ cup black beans
  • 10 tortillas corn tortilla (microwave for 30 sec.)
  • 3 cloves garlic (minced)
  • ½ tsp ground cumin
  • 1 lime (juiced)
  • 2 tablespoons olive oil
  • 1 medium onion (diced)
  • ½ tsp paprika powder
  • ½ tsp sea salt
  • 1 lb sweet potato (cut in half)
  • ¼ cup vegetable broth

For the Salsa

  • 1 avocado
  • 1 clove garlic (minced)
  • 1 lime (juiced)
  • ½ tsp sea salt


  1. Preheat the oven to 430 F (220 degrees) and bake the sweet potatoes for 30 minutes until soft.
  2. Boil the black beans until soft four about one hour.
  3. Use a big bowl and add the inside of the sweet potatoes.
  4. Use a small skillet and saute the onions and garlic with half of the olive oil until aromatic.
  5. Add the vegetable broth, paprika, cumin, salt and the juice of one lime to the bowl with the sweet potato and blend everything with the immersen blender, after that add the sauted onion, black beans and garlic and mix it.
  6. Add about 1/4 cup of filling for one taco, the tacos need to be microwaved otherwise they are too hard and will break if you roll them.
  7. Use the other half of the olive oil to brush the tacos and bake them for 15 minutes on 350 F (175 degrees).
  8. For the Salsa mix all the ingredients for the Salsa and adjust taste.
  9. Sprinkle the Salsa on top of the tacos before serving.

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