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Toothsome sweet potatoes, assertive poblano peppers, and flavorful black beans, wrapped up in a crispy corn tortilla. These vegan tacos deliver a smoky southwestern sensation with each and every bite.
Okay, everyone, let’s jump in the Wayback Machine. A long long time ago, back in February, we were exploring Organ Pipe National Monument. One night at camp, as the sun set over a majestic field of cacti, we decided to make tacos – yet again.
Long time readers of this blog know we’re pretty much taco fanatics. And when we’re in the southwest, we tend to get a little obsessive. We had already posted an amazing Drunken Cauliflower Taco recipe while we were there and felt if we posted another one back-to-back it would be, well, a little much. So we decided to hold off… until now.
Looking back over these photos, we’re reminded of just how delicious these tacos were. The sweet potatoes were perfectly chewy and absorbed tons of flavor. The peppers were definitely present, but not overly pushy. And the New Mexican Chili powder and cumin transformed the black beans into something magnificent.
Corn tortillas are definitely the way to go, too. To get those blackened charred marks, we placed the tortillas directly on top of the burner. (You can do this with corn, but flour tortillas will just stick) About 10-20 seconds on each side. Just make sure you have a good pair of tongs!
While there probably isn’t any better way to enjoy a taco then by watching a Sonoran desert sunset, the taco is a transcendent food and can be enjoyed in just about any setting. So next time you’re out camping or at home, try taking a bite out of the American Southwest with these sweet and spicy tacos.
Ingredients
SWEET POTATOES & PEPPERS
- 1 tablespoon oil
- 1 medium sweet potato, peeled (optional) and cut into ½-inch cubes
- 1 poblano pepper, seeded and chopped into ½-inch pieces
- 1 tablespoon cumin
- salt to taste
BLACK BEANS
- 1 tablespoon oil
- ½ small red onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans
- 2 limes, juiced
- 1 teaspoon New Mexican chili powder
- salt to taste
TO ASSEMBLE
- 6 corn tortillas
- ½ red onion, avocado, cilantro, hot sauce, etc.
Instructions
- Heat 1 tablespoon oil in a skillet over medium high heat. Add the sweet potatoes and cook, stirring occasionally, 10 minutes. Add the peppers, cumin, and a pinch of salt and continue to cook an additional 10 minutes, or until the potatoes and peppers are cooked through and tender.
- In the meantime, prepare the black beans. Heat 1 tablespoon oil in a small pot. Add the onion and saute 3-4 minutes, until it begins to turn translucent. Add the garlic and saute until fragrant, about 1 minute. Add the beans, lime juice, New Mexican chili powder, and a pinch of salt. Reduce heat to low and simmer about 15 minutes until the beans are heated through and the potatoes & peppers are done.
- To assemble, heat the tortillas on a stove burner or over your campfire. Spoon a scoop of beans into the tortilla, add a scoop of the potatoes and peppers, and top with whatever additional fixings you’d like!
Nutrition (Per Serving)
