These vibrant plant-based tacos are packed with fresh flavors and wholesome ingredients, making them a perfect choice for a quick and healthy meal. Whether you're vegan or just looking to try something new, they’re sure to satisfy your cravings.
Start by heating your oven to 375°F (190°C). Toss the diced sweet potatoes with 4 1/2 teaspoons of olive oil, garlic, and a pinch of salt in a bowl until everything is nicely coated. Spread them out in a single layer on a rimmed baking sheet. Roast the potatoes in the oven, giving them a good stir every 15 minutes or so, until they're tender and cooked through—this should take about 40 minutes.
While the potatoes are roasting, warm the remaining 1 1/2 teaspoons of olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, which usually takes around 5 to 10 minutes. Then toss in the corn and cook it until it starts to get a little brown, about 5 to 8 minutes.
Next, stir in the taco sauce, taco seasoning, and coriander. Pour in the water and let everything simmer gently until the sauce thickens up a bit—this should take about 3 minutes.
Finally, add the roasted sweet potatoes and black beans to the skillet. Stir everything together so the sauce coats all the ingredients nicely. Spoon the mixture onto your tortillas and enjoy!
- Warm the tortillas before assembling to make them more flexible.
- Use a mix of spices like cumin and smoked paprika for a deeper flavor.
- Add a squeeze of lime juice right before serving to brighten the taste.
These tacos are full of fresh flavors and vibrant colors. They are easy to make and perfect for a quick, healthy meal. Plus, they are entirely plant-based, making them great for anyone looking to eat more veggies.
Serve with a side of black beans or a fresh corn salad to add texture and variety. A dollop of guacamole or vegan sour cream also pairs well and adds creaminess.
Store any leftover filling in an airtight container in the fridge for up to 3 days. Keep the tortillas separate and warm them again before serving to prevent sogginess.
