These vegan sweet potato tacos with refried beans are colourful, protein-packed and taste incredible. Plus, they’re really easy to make. They’re the perfect meat-free dinner recipe.
Summer wouldn’t be complete without a delicious vegan taco recipe. And what better filling for these scrumptious meatless tacos than sweet potatoes?
My partner and I came across the inspiration for this recipe when we visited one of our favourite restaurants in Vancouver, Bandida’s. The restaurant served a delicious vegan taco filled with roasted sweet potatoes, red cabbage, and pinto beans. It’s SO good.
One night, when making tacos at home, we tried to recreate some of the magic. Having previously made tacos with a combination of beans, vegan cheese, veggies, and salsa, they were good. But something was always missing.
On a whim, we decided to roast an old sweet potato that needed using and BAM! Our tacos instantly transformed from average to incredible. I don’t know what it is about this humble little ingredient. But let me promise you, you won’t regret trying this recipe.
One of my favourite things about these vegan tacos is just how simple it is. Once you assemble the fillings, there’s really very little to do. It’s a nice family recipe, too. Everyone can pitch in and make their own. (Though be prepared for the mess!) For vegan cheese, I personally really like Daiya mozzarella shreds. If you’re not a fan, you could also omit the cheese, as it’s totally optional.
For more delectable vegan dinner recipes, try making my vegan butter tofu with Indian spices. Serve it over rice for a wholesome and filling meal. Or try making my vegan cheesy poutine with mushroom gravy. The classic Canadian-inspired dish is super easy to make and delicious. It’s the perfect comfort food!
My vegan protein-packed Mexican bowls with avocado and salsa are also sure to please your grumbling belly. They feature brown rice, leafy greens, yellow peppers, black beans, tomatoes, avocado, salsa, and tofu. Eat them with tortilla chips or on their own! Sharing is optional.
This recipe was republished with permission from Vancouver With Love.
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