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5-ingredient Sweet Potato Tacos

Cook Time5 mins
Total Time35 mins
Course: Main Course
Keyword: gluten-free, high-protein, oil-free, vegan
Servings: 6 tacos
Calories: 202kcal
Author: J. Plants


  • 340 g. | 2 cups Black beans cooked or canned
  • 200 g. | 1 (7-oz) pack Textured soy mince
  • 200 g. | 3 Sweet potatoes small
  • 6 Whole wheat tacos
  • 40 g. | ¾ cup Mexican chorizo seasoning
  • 240 ml. | 1 cup Water


  • When using dry beans, soak and cook ⅔ cup (113 g.) of dry black beans according to the method if necessary.
  • Cook the sweet potato cubes, covered with water, in a medium pot over medium-high heat for about 15 minutes or until they’re soft. Drain the excess water and set the potatoes aside for now
  • Put a non-stick deep frying pan over medium-high heat and add the soy mince, black beans, chorizo seasoning and the cup of water.
  • Stir continuously until everything is cooked, then add the cooked sweet potato cubes.
  • Turn the heat off and stir occasionally for about 5 minutes until everything is heated through.
  • Divide the sweet potato mixture over 6 taco shells, serve with the optional toppings and enjoy!
  • Store the sweet potato mixture in an airtight container in the fridge, and consume within 3 days. Alternatively, store in the freezer for a maximum of 30 days and thaw at room temperature. Use a microwave, toaster oven, or non-stick frying pan to reheat the sweet potato mixture.


Soy mince
(can be substituted with pea-based mince)
Whole wheat Tacos (gluten)
(can be substituted with corn tacos)