Tacos are a great love of Vancouverites, from Bandidas Taqueria, to Havanas, Tacofino, and many others. These gems are peppered throughout Vancouver and offer options for the meat eaters, pescatarians, and vegetarians among us. Sometimes, though, you’ve gotta take matters—and tacos—into your own hands for a night in of dinner and wine.
First thing you need to know about these sweet potato tacos is, they’re delicious. Second, they’re dead-easy. Third and finally, they’re vegetarian and vegan-friendly with a few substitutions. I paired these tacos with corn on the cob, and a little purple cabbage coleslaw, but you can build a meal around the tacos as you like. I found the recipe via Cooking Classy, and you can follow the process below!
- 1 1/2 lbs sweet potatoes diced into 1/2-inch cubes
- 4 tbsp. olive oil, divided
- 1 tsp. cumin
- 1 tsp. paprika
- 1/4 tsp. ground coriander
- 1/8–1/4 tsp. cayenne pepper
- Salt and freshly ground black pepper
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 can of black beans, rinsed and drained
- 1 can of corn, rinsed and drained
- 3 tbsp. honey
- 3 tbsp. fresh lime juice
- 2 tbsp. chopped fresh cilantro
- Corn or flour tortillas
- Any taco toppings you desire
Preheat your oven to 425 F. In a large bowl, dump your diced sweet potatoes, and drizzle with 3 tbsp. olive oil, mixing to coat. Next, toss in your spices: cumin, paprika, coriander, cayenne pepper, and a dash of salt and pepper. Spread the sweet potatoes out on a baking sheet covered with foil, and bake for 15–20 minutes. About midway through baking, take the pan out of the oven to mix the lil’ sweet potatoes around.
In a big pan on medium-high heat, warm up 1 tbsp. of olive oil. Add onion and sauté until just turning golden at the edges, and add in garlic for about 30 seconds of sautéing. Reduce to medium-low heat, and add in black beans and corn. Stir in your honey and lime juice. Once the contents are heating up, add the sweet potatoes into the pan to mix everything together. You’re done!
Serve on your tortillas, along with any toppings you wish. I used red cabbage, salsa, guacamole, goat cheese, and jalapeño gouda.