Gluten-Free Vegan Black Bean and Sweet Potato Tacos

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft corn tortillas filled with spiced black beans and roasted sweet potatoes, topped with fresh avocado and a tangy lime slaw. This Mexican-inspired dumpling recipe (gluten free, vegan), ready in about 40 minutes, pairs sweet potatoes, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

2 medium (about 500 g), peeled and diced sweet potatoes
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
400 g drained and rinsed canned black beans
8 small corn tortillas
1 cup shredded red cabbage
2 tbsp fresh lime juice
1 sliced avocado
1/4 cup chopped cilantro
to taste salt and pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 500 g peeled and diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, salt and pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
Step 2: While potatoes roast, warm 400 g drained and rinsed black beans in a skillet over medium heat for 5 minutes, seasoning with salt and pepper.
Step 3: In a small bowl, combine 1 cup shredded red cabbage with 2 tbsp fresh lime juice and a pinch of salt to create a quick slaw.
Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 5: Assemble tacos by layering roasted sweet potatoes and black beans onto each tortilla. Top with lime slaw, slices of 1 avocado, and sprinkle 1/4 cup chopped cilantro.
Step 6: Serve immediately for a fresh, gluten-free vegan taco experience.