Smoky, hearty vegan tacos with black beans, roasted sweet potatoes, and kale! This perfect simple, 9-ingredient meal is great for Mexican night!

PREP TIME: 15 minutes
COOK TIME: 40 minutes
TOTAL TIME: 55 minutes
Category: Entree
Cuisine: Mexican-Inspired, Vegan



  • 10 small yellow or white corn tortillas*


  • 3 cups cubed sweet potatoes (skin on)

  • 1 Tbsp olive oil

  • 1 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/4 tsp sea salt

  • 2 cups chopped kale

  • 2 Tbsp water

  • 1 15-ounce can black beans (drained)

  • 1/4 cup Red Enchilada Sauce (or store-bought)

SAUCE (Enchilada Sauce)

Smoky, rich, spicy red enchilada sauce made with simple ingredients and ready in 30 minutes. Perfect for taking your Mexican inspired food to the next level.’

3 cups Red Enchilada Sauce (divided)

PREP TIME:2 minutes
COOK TIME:28 minutes
TOTAL TIME:30 minutes
Servings:  (1/2-cup servings)
Category: Sauce
Cuisine: Gluten-Free, Mexican-Inspired, Vegan



  • 3 Tbsp vegetable broth
  • 1 cup white or yellow onion (chopped)
  • 4 cloves garlic (peeled)


  • 7 jalapeno peppers (I used from jar)
  • 1 cup water


  • 1/4 cup tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground smoked paprika
  • 1/2 tsp sea salt (plus more to taste)
  • 1 tsp dried oregano


  1. Heat a large skillet over medium heat. Once hot, add vegetable broth, onion, and garlic. Saute for 4-5 minutes, stirring occasionally, until tender and slightly browned.
  2. Add jalapeno peppers and cook for 2 minutes. Then reduce heat and cover. Simmer for 15 minutes.
  3. Add tomato paste, cumin, paprika, salt and oregano (optional). Stir, cover, and cook for 5 more minutes or until peppers are tender.on stove top.jpg
  4. Transfer to a food processor and blend until creamy and smooth. Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, or salt for saltiness.sauce in blender.jpg

FOR SERVING (optional)

Avocado Sauce


  1. Preheat oven to 400 degrees F
  2. Add cubed sweet potato to one large baking sheet and drizzle with oil, cumin, paprika, and salt. Toss to combine.sweet potato tacos.jpg
  3. Bake for 20-25 minutes or until sweet potatoes are fork tender and slightly caramelized. Set aside to cool.
  4. In the meantime, add kale to a large skillet over medium heat with 2 Tbsp water. Cover and steam for about 4-5 minutes or until kale is slightly softened but still vibrant green. Uncover and set aside. (You could also saute the kale in a bit of oil if you prefer.)
  5. Add drained black beans to a mixing bowl with steamed kale and roasted sweet potatoes. Add 1/4 cup of enchilada sauce to the kale and sweet potatoes and stir to combine.blended kale.jpg
  6. Pour about 1/3 cup of the enchilada sauce into the bottom of a 9×13-inch (3 quart or similar shaped) baking dish. Spread to coat.b4baking.jpg
  7. Lay one corn tortilla down in the saucy dish to coat. Then flip it over to coat the other side. Fill with ~1/3 cup of the filling. Then roll up. Continue until all tortillas are filled and rolled, adding more sauce as needed to moisten tortillas. Add any remaining filling to the edges of the dish.
  8. Use less sauce for slightly drier tacos. The more sauce you use, the more tender the tortillas will become. (I like mine on the drier side)prebake oven.jpg
  9. Bake at 350 degrees F for 15-20 minutes. Top with desired toppings and serve. I used a avocado sauce (see recipe below), but these tacos are delicious on their own!postbake2.jpg

*AVOCADO sauce

1/2 cup raw cashews
1 small ripe avocado (~3/4 cup)
1/2 cup chopped cilantro
3 Tbsp lime juice
1/4 tsp sea salt
water to thin (~1/2 cup)

Directions: Blend until creamy and smooth.

Carol Aguirre MS, RD/LDN