These vegetarian tacos with sweet potato and beans are fast food with a twist. Crispy taco shells filled with spiced sweet potato and kidney beans, topped with fresh avocado radish salsa, cheese, and crème fraîche. Colorful, filling, and on the table in about 30 minutes - perfect for a busy weeknight. We eat these on those busy weeknights when everyone wants tacos, but I don't want to cook for hours.
At a Glance
- ⏲️ Prep time: 10 minutes • 🔥 Cook time: 20 minutes • 🍽️ Servings: 5
- 🥄 Calories: 732 kcal per serving
- ⭐ Difficulty: easy
- 🥘 Main ingredients: sweet potatoes, kidney beans, taco shells, avocado, radish, cheddar
- Why you want to prepare this: hearty without meat, big flavors, great texture mix, customizable at the table, weeknight-friendly
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Veggie Tacos with Sweet Potato, Beans and Avocado Salsa
Inspired by a cooking show on Netflix called the Final Table, I ended up preparing these tacos. The Final Table is, in fact, a show in which 12 duos start and only 1 will be the winner (yes, that concept has of course been done before), but the great thing is that they are going to prepare specific recipes from a country. With the cook's own twist. And the first country (but you probably guessed it already) was Mexico. The 12 teams started with tacos. And they came up with many variations; I was literally mouthwatering.
So I just sat down and asked myself how I would make a taco with a twist. For example, if I were to go on a vegetarian tour. And now it seemed like a good choice to use sweet potato as a base, combined with kidney beans. Nicely flavored with herbs and finally mixed with cherry tomatoes. And I understood from the series that a salsa (with pepper, that is essential) should always be a part of it.
To spice up the taco, I opted for creamy avocado, peppery radish, red pepper, and a red onion. Flavored with a hint of lime. I don't know if I would go to the next round in the actual show, but it was tasty. And it looked beautiful, and my whole family loved it. This is the kind of meal that makes everyone happy-even if there's no meat on the table.
What You'll Need
Exact amounts are in the recipe card below.
Ingredients for the avocado radish salsa
- Avocado, radish, lime: For the avocado radish salsa that goes on top or on the side.
- Red onion and garlic: For a savory base in the salsa.
- Parsley: For a fresh bite. You could also use fresh coriander.
- Red pepper: Gives a bit of spice to the salsa.
Ingredients for the Vegetarian Tacos with Sweet Potato filling
- Sweet potatoes: Roasted in the oven until soft and slightly caramelized.
- Kidney beans: Add protein and make a chunky, hearty filling.
- Red onion and garlic: For a savory base in the filling.
- Ground coriander, cumin and paprika: Classic taco spices that are a great combination with sweet potato.
- Cherry tomatoes and fresh herbs: Stirred through at the end for freshness.
- Oil: to fry and bake your ingredients.
Ingredients served at the table
- Taco shells: Crispy base for the filling.
- Iceberg lettuce, grated cheddar, crème fraîche: For crunch, creaminess, and extra flavor at the table. If you don't have crème fraîche, use sour cream or make your own with this crème fraîche recipe.
- Lime: gives a little citrus twist.
How to Make It
You'll find the full, step-by-step recipe card below.
- Step 1: Finely dice avocado, red onion, chili, garlic, radish and herbs. Season with salt, pepper and lime juice and keep the salsa in the fridge.
- Step 2: Toss diced sweet potato with olive oil, salt and pepper. Roast on a lined tray until tender and slightly golden.
- Step 3: Fry onion in oil, add garlic, kidney beans and spices. Cook until hot and fragrant.
- Step 4: Mix in roasted sweet potato, tomatoes and herbs. Warm the taco shells: Heat them in the oven until crisp. At the table: Fill taco shells with lettuce and the sweet potato bean mixture. Top with herbs, lime, cheese and serve with salsa and crème fraîche.
Top Tips
- Same-size cubes: Cut sweet potato into even pieces so they roast at the same speed.
- Taste the salsa: Add lime and salt step by step; it should taste bright and a little tangy.
- Don't overcook the beans: Heat them through, but don't let them dry out.
- Warm taco shells last: They are best straight from the oven so they stay crisp.
- Kid-friendly: Leave chili out of the salsa and let adults add extra heat at the table.
- Meal prep: Make the bean and sweet potato filling ahead and reheat quickly in a pan.
- Serve with: a quick salad, tortilla chips and guacamole on the side for a full taco night.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
avocado radish salsa
- 1 avocado
- 1 red onion
- ½ red chili pepper
- 1 clove garlic, finely sliced
- ½ oz fresh coriander, or parsley
- 2 oz. radishes
- ½ lime juice
- salt and pepper, to taste
Taco filling
- 1 pound sweet potatoes, diced
- 3 tablespoons olive oil
- salt and pepper, to taste
- 2 tablespoons sunflower oil
- 1 red onion, chopped
- 1 clove garlic, squeezed
- 24 oz. kidney beans, rinsed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon red chili pepper
- 7 oz. cherry tomatoes, cut into quarters
- ½ oz. fresh coriander, or parsley
At the table!
- 10 taco shells
- 4 oz. iceberg lettuce, sliced finely
- fresh coriander, or parsley to taste
- limes, to taste
- 4 oz. Cheddar, grated
- ½ cup crème fraîche
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Prepare the avocado radish salsa
- Cut avocado, onion, chili pepper, garlic, radish and herbs into small cubes. Mix.1 avocado, 1 red onion, ½ red chili pepper, 1 clove garlic, 2 oz. radishes, ½ oz fresh coriander
- Season with salt, pepper and lime juice. Cover and chill.½ lime juice, salt and pepper
Taco filling
- Preheat oven to
420 °F or 390 °F. Line a baking sheet. - Line a baking sheet with paper.
- Spread sweet potato on the sheet and drizzle with olive oil.1 pound sweet potatoes, 3 tablespoons olive oil
- Season with salt and pepper and roast for about 15 minutes until tender.salt and pepper
- Put the plate in the oven for 15 minutes.
- Heat oil in a frying pan. Fry the onion for about 3 minutes.2 tablespoons sunflower oil, 1 red onion
- Add garlic and stir-fry for 30 seconds.1 clove garlic
- Stir in kidney beans and spices. Fry for about 10 minutes.24 oz. kidney beans, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon red chili pepper
- Mix in the roasted sweet potato, cherry tomatoes and fresh herbs.7 oz. cherry tomatoes, ½ oz. fresh coriander
- Taste and adjust salt and pepper.
At the table!
- Heat taco shells in the oven until crisp.10 taco shells
- Fill each shell with iceberg lettuce and the sweet potato bean mixture.4 oz. iceberg lettuce
- Top with herbs and lime, sprinkle cheese and serve with salsa and crème fraîche.fresh coriander, limes, 4 oz. Cheddar, ½ cup crème fraîche
Notes
- Fridge: Keep filling and salsa in separate containers for up to 2 days.
- Freezer: Filling only can be frozen; salsa and salad have to be used fresh.
- Serving: Reheat the filling, warm new taco shells and serve with fresh toppings.
Nutrition
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