Open Face Red Bean Sweet Potato Tacos
Open Face Red Bean Sweet Potato Tacos bring together roasted vegetables, hearty beans, and fresh toppings in a simple, satisfying vegetarian dinner. The balance of warm, creamy, and tangy flavors makes each bite feel layered and complete. It is an easy recipe that works well for weeknights or casual gatherings.
Equipment
- Rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Small saucepan
- Glass jar or heatproof bowl for pickling onions
- Blender or food processor
- Cutting board and knife
- Measuring cups and spoons
Ingredients
For the Pickled Red Onions
- 1 red onion halved and thinly sliced
- ½ cup water
- ½ cup apple cider vinegar
- 1 teaspoon salt
- 2 teaspoon sugar
For the Roasted Sweet Potatoes
- 1 large sweet potato cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Sea salt and black pepper to taste
For the Avocado Lime Sauce
- 1 avocado
- ½ cup sour cream
- 1 clove garlic
- 1 lime juiced
For assembling
- 1 14-oz can red kidney beans rinsed and drained
- 4 large tortillas (or 8 small)
- ½ cup fresh parsley chopped
Instructions
- To make the pickled onions, heat water, vinegar, salt, and sugar in a small saucepan to a steady simmer.
- Place red onion in a glass jar. Pour the vinegar mixture over the onions. Cool for 10-15 minutes at room temperature and then transfer to the refrigerator to chill. The pickled onions will have the best flavor if made in advance.
- Preheat oven to 400℉. Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
- In large bowl, toss sweet potatoes with olive oil and ground cumin. Season with salt and pepper, to taste. Arrange on prepared baking sheet. Roast 20-25 minutes or until brown and slightly crisp around the edges.
- Meanwhile, combine avocado, sour cream, garlic, and lime juice in a blender. Blend until completely smooth and creamy.
- Assemble tacos by spreading a dollop of avocado sauce on each tortilla, followed by roasted sweet potato chunks, black beans, pickled red onion, and fresh parsley. Enjoy!
Notes
- Pickled onions taste best when made at least 2 to 3 hours in advance. Overnight is even better for a deeper flavor.
- You can warm the tortillas briefly in a dry skillet or directly over a gas flame for better texture before assembling.
- For a dairy-free version, substitute the sour cream with a thick unsweetened dairy-free yogurt.
- If you prefer more heat, add a pinch of chili flakes or a dash of hot sauce to the avocado sauce.
- These tacos are designed to be open-faced, but you can fold them and serve them as traditional tacos if using smaller tortillas.
- Leftover pickled onions keep well in the refrigerator for up to 1 week in an airtight container.
