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Sweet Potato and Black Bean Tacos with Cilantro Pesto

These tacos are vegan, but adored by meat-eaters as well.


  • 1/4 red onion thinly sliced
  • 3 TBSP rice vinegar I use seasoned vinegar, but unseasoned will work fine too.
  • 1 medium or large yam or sweet potato l like garnet yams, cut into 1-2 inch pieces
  • 1 TBSP canola or olive oil
  • 1 1/2 tsp cumin
  • 1 1/2 tsp ancho chile or chipotle
  • salt and pepper
  • 1 recipe Black Bean Dip
  • 1 recipe Cilantro Pesto
  • 6 corn tortillas


  • Preheat oven to 400 degrees.
  • Combine sliced red onion and rice vinegar in small bowl and allow onions to marinate and pickle while you cook the potatoes.
  • Toss potato pieces with oil, spices, and salt and pepper.
  • Arrange potato pieces on a silpat or parchment-lined baking sheet. Make sure that potatoes are spaced and not touching each other so that they will roast and brown instead of steaming.
  • Roast potatoes for 15-20 minutes until softened and browned.
  • When potatoes are done, lightly grill tortillas on a cast iron grill pan until softened. (If you don't have a grill pan, you can put them in a skillet on medium heat until softened.)
  • Top tortillas with bean dip, potatoes, cilantro pesto and pickled red onions.
  • Serve immediately.


All of the components of these tacos are great as leftovers, so you can keep the leftover components in the fridge and make the tacos for lunches and snacks until you have used up the leftovers.
Avocado slices are great on these tacos as well.