Confession: last week, when I shared some of my favorite savory sweet potato recipes, I intentionally omitted this one because the photos made me cringe. These tacos totally deserved to be included!
I photographed them again yesterday afternoon under gorgeous fall sunlight, and thought I’d share the recipe with you today in case you’ve skimmed past their original photos. I’m not sure these photos quite do them justice, but they’re definitely an improvement. Orange and green are a garish color combination, which might make these a fun Halloween dinner, now that I think about it.
When I originally shared this recipe well over two years ago, Cookie was healing after her accident (we don’t like to talk about it) and we were just getting settled into my current little house. I was thrilled to finally have my own dishwasher and washer and dryer, which I still appreciate to the moon and back.
Now, Cookie’s back in tip-top shape and I’m gearing up to move us to a more functional living space. I’m surrounded by fabric samples and can’t stop waffling back and forth between bed frame options. Help!
Watch How to Make Sweet Potato & Black Bean Tacos
My love for tacos remains unchanged, and these tacos are as delicious as ever. This hearty taco recipe features spicy roasted sweet potatoes, black beans for protein, and a pretty spectacular avocado spread made with freshly toasted pepitas for texture and savory notes. Top them off with some salty crumbled feta, more toasted pepitas and some crunchy pickled jalapeños (not shown, but highly recommended) and you have a well-balanced fall dinner.
These tacos are the taco version of my beloved sweet potato burritos, and the cold weather variation of my summer squash tacos. When I remade the recipe, I tweaked the spices a bit and made a few little edits for clarity, so this recipe is better than ever. I hope you love it, and please do let me know how it turns out for you in the comments!
Sweet Potato and Black Bean Tacos
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop and baked
- Cuisine: Mexican
These roasted sweet potato tacos feature spicy black beans and avocado-pepita dip. So delicious! This taco recipe is vegetarian (easily vegan) and gluten-free (see recipe notes for details). Recipe yields 8 to 10 hearty tacos, enough for at least 4 servings.
Roasted sweet potatoes
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- ¼ teaspoon cayenne pepper (omit if sensitive to spice)
- ¼ teaspoon fine sea salt
Spicy black beans
- 1 tablespoon olive oil
- 1 small yellow or white onion, finely chopped
- Fine sea salt
- 2 teaspoons ground cumin
- ¼ teaspoon chili powder
- 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
- ⅓ cup water
- 1 teaspoon sherry vinegar or lime juice
- Freshly ground black pepper, to taste
- 2 avocados, pitted
- 1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)
- ½ cup pepitas
- 1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
- 2 cloves garlic, roughly chopped
- 2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
- 2 tablespoons water
- ½ teaspoon fine grain sea salt
- Freshly ground black pepper, to taste
- 8 to 10 small corn tortillas
- Crumbled feta
- Suggested garnishes: Pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.
- Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
- Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
- Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over ¼ teaspoon) and pepper, and cover until you’re ready to serve.
- Make the avocado dip: First, toast the pepitas in a skillet over medium heat, stirring often, until they are fragrant and starting to make little popping noises, about 5 minutes. Transfer to a bowl and set aside.
- Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary. Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable). Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.
- To warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip. Garnish with feta, pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.
Make it dairy free/vegan: Skip the feta, and definitely add something pickled to make up for it.
Make it gluten-free: Make sure your tortillas are 100 percent corn/certified gluten free.
Serving suggestions: These tacos would be awesome with a side of simple seedy slaw (which you could also pile onto your tacos for some more crunch). If you’d like to serve a simple green salad with these tacos, try topping this lime-marinated kale with feta and pepitas.
Storage suggestions: Leftover taco components should keep well for a few days. Store them individually in the fridge, covered. Press plastic wrap against the surface of the avocado-pepita sauce to help prevent oxidation. Add a splash of water to the beans if they dry out during reheating.
We made this last night and it was amazing! Leaving the sweet potato in the oven to crisp up on the edges and caramelise added an extra deliciousness. We used soft taco breads: taco #1 was assembled as recommended, for taco #2 we added a bed of cos lettuce to give it a bit of crunch. Perfect!
Thanks, Amanda! Lettuce sounds like a great addition.
Wow – what a coincidence!! I just made these for friends on Friday night, and made a second batch last night for leftovers. This recipe was delicious and easy to make! I love reading your blog.
Awesome! Glad to hear it. Thank you, Carly.
Celeste | The Whole Serving
You are so lucky to have snow. I moved to Texas from Colorado and I really miss the snow, I’m ready to wear my boots. Now about the tacos, love the combo, I sometimes put together sweet potatoes and farro. Sweet potatoes are great with just about anything if you ask me. Can’t wait to make this.
What tortillas do you use? They look so thick and yummy! These tacos look amazing!
Adding the roasted sweet potatoes looks delicious in these tacos! I really like these photos :)
Delicious, I loved this recipe! Thank you so much, Kate!!
Thank you, Audrey!
This was delicious!!! Just made it but didn’t have peppitas… going to try so many of your meals :D
Thank you, Drina! I hope you love all the other recipes, too!
Just tried these, the were gorgeous, thanks for the recipe
Glad to hear it! Thanks, Jan!
Made this today! Thanks for sharing the recipe! Sooo goood!! My sidekick is Chloe Grace, a 6 yr old tripaw Mastiff. :) I dropped a few chunks of raw sweet potato, no dice. My picky eater is a horrible crumb catcher. Bless her heart.
Thanks, Sarah! I’m so glad you enjoyed it. That’s so funny that Chloe didn’t eat the sweet potato. Cookie dances around for sweet potato peels, but she’s a funny one.
These were fantastic! Sometimes the black bean- sweet potato combo is too sweet for me, but these were deliciously flavored. We topped them with feta along with the avocado-pepita sauce. That sauce is super great!
Amazing! Loved these.
These were divine!!!!! Seriously, oh my goodness! I’ll be attempting to make the rest of the taco recipes on your site. Well done!
Thanks, Randie! Let me know how the others work out for you.
I would like to make this recipe but I have never used / bought pepitas and am a more novice cook. Are they easy to find? Are they the same as raw pumpkins seeds? Or raw and de-shelled pumpkins seeds? Thank you
Hey, Greg: great question! Pepitas are raw pumpkin seeds without the shell. You’d want to make sure to get the shelled ones, because doing it at home is quite time-consuming. Let me know how it works out for you!
I made this tonight with no feta cheese. It was fully flavorful without it. I did make vegan sour cream (from silken tofu) and used that as well as fresh salsa. These were absolutely delicious!
That sounds wonderful, Flenzy.
Loved the black bean and sweet potato tacos with avacado pepita sauce. Great flavor! Husband loved it too. When can I buy your cook book? Will it be on Amazon? Your recipes are attractive, healthy and delicious. Thanks Kate & Cookie too as an advisor.
Hey, Diane. I’m so happy you and your husband enjoyed these! My cookbook is out on May 16, but you can pre-order via Amazon and Barnes and Noble now. Thanks so much for the comment :)
Tried this recipe last night and it was delicious. The only change I would make next time is to cut the sweet potatoes into smaller pieces than the 1″ that is called for.
Thanks, Peter! As always, do what best fits your preferences.
Thanks for the recipe. This looks great, and I plan to make this for dinner. Good combination of ingredient – satisfying yet healthy!
Yes, I think so! Let me know how it goes, Thomas :)
These were SO good. I thought they’d be too plain with just the sweet potatoes & black beans, but the avocado dip made all the difference…those toasted pepitas!!! (: Feta was also a great addition.
I paired this with your lemon coleslaw recipe to add a few more veggies to the meal. Both recipes were a hit, even with my 2 year old son! Thanks again (:
You’re welcome, Callie! Pairing this with the cole slaw is a great idea.
Came out amazingggg. So flavorful. I did without the pepitas but I’m sure that would taste great, too!
This was so good and I love the taste! I will absolutely make it again.
I love your recipes. I’m thinking of making this for dinner with visiting family. What do you think it would go well with? The quinoa broccoli gratin? And/or a salad? Thanks!
Hey, Olivia– I’d pair this with my Simple Seedy Slaw, the acidity will complement the creaminess of the avocado-pepita dip. I hope it goes over well!
This meal made my wife’s day! She was a little skeptical when I told her what I was making, but she was speechless after her first bite. I changed the bean spices a little (lots of fresh cumin, some coriander, and a dash of cinnamon). Regardless, I’m sure this was amazing just the way you made it.
Thank you so much for a great blog post, I’m adding you to my short list!
Thanks, Jeanna! Your version sounds excellent.
I had tried a few other recipes from Cookie + Kate, but this taco recipe made me a regular reader. I follow the instructions exactly and it comes out tasting unbelievably good, every time. I’ve tried to use store-bought guacamole as a shortcut, but the avocado-pepita dip is really worth the trouble for this dish. I get about six servings and leftovers taste just as good. Thanks for sharing such a delicious recipe!
I’m so glad you love this one, Allie! Thanks for the kind note.
:) :) :)
Amanda | What's Cooking
I’ve recently gone mostly plant based and have been looking for easy filling recipes to work into the rotation. These tacos were phenomenal. The pepita avocado cream made the meal, butt the whole thing had a perfect combo of spicy and sweet and earthy. This is definitely going into the rotation. Thank you!
Congratulations on your new commitment to plant-based eating, Amanda! I hope you find that it is a worthy transition for both your body and mind. I’m so glad you loved the tacos.
HI Kate!! I absolutely love this recipe! I do have a family member who isn t a fan of sweet potatoes as they are a tad too sweet for her. Is there something you’d recommend using in its place? Thanks so much!!
Hi Julia, these sweet potatoes are definitely on the savory side (I don’t like sweet sweet potatoes, either!). Maybe portobello mushrooms or bell peppers would do the trick? Roasted cauliflower is tasty, too.
Fantastic recipe! It was fish Friday so no meat and too hot outside to dealwith the density and weight of meat. Husband, confirmed carnivore, looked at the black bean, avocado taco plate with deep suspicion… But both the kids (teens) and spouse absolutely loved them! Will make again.
Oof, I totally understand what you mean about the hot nights. It’s gotten blazing and muggy in KC the past couple of days. I’m so glad this did the trick!
Delicious, and super easy and quick to make!
Can i make this dish vegan by using tofu, which is a substitute of feta, for this recipe. Will it have any change in texture and flavor if i use it?
That should work out just fine, Lita. You may lose some of the saltiness of the feta, so I’d do a pinch more of salt to make up for it.
Kate and Cookie,
I don’t know how you do it, the avocado dip with the pepitas in this recipe is genius. It’s one of the best things I’ve tried with avocado. I brought one of the tacos for my lunch today and I can’t wait to try everything together. I get so excited to check out your blog everyday and see what else I can find to make, Thanks! ( :
I love that dip, too! Thanks so much, Kirsten.
These tacos are now a staple in our home. We love the guacamole and have made it by itself many times. My husband and I believe the cilantro and pepitas are essential for the guac dip, as both ingredients liven up the taste.
The beans and sweet potatoes make the tacos truly filling, so I would advise not to snack before dinner.
This recipe is also great for guests! Enjoy with an icy fresh beer and lime or pair with margarita. And leftovers are always a plus, as the ingredients store well in the fridge.
Great! I love hearing that, Dana.
Thank you for another delicious dinner recipe. When my husband said how good it was, I asked him to guess which site it was from. He guessed correctly!
He kept asking for your Mediterranean spaghetti squash dish, so I had to find another great recipe to distract him.
Yum! I used the basic premise of this recipe to make amazing quesadillas. I stuck a large whole sweet potato with skin on in the oven to roast. Baked until soft and then let it cool and peeled it. I did the beans according to your recipe and at the step where you mash them, I added the sweet potato and mashed together with the beans. Added a little more seasoning to taste. Slathered this mixture on some whole grain tortillas with a sprinkle of cheese, grilled up quesadilla style. Served with a quickie guacamole of just mashed avocado, dash of salt and a squeeze of lime. Drizzled some salsa on top and an extra squeeze of lime. So good and easy! It’s a little different from your tacos, but was completely inspired by this recipe – thank you!
Yum! Your version sounds excellent, Alice, thanks!
These. Are. So. Good! I made them last night. I was lazy and didn’t make the avocado dip – I just put sliced avocado, pepitas, and cilantro on them, along with your quick pickled veggies (minus the jalepeno since I can’t have nightshades) and some goat cheese since it’s what I had! When I asked my 15yr old what she wants for dinner tonight, she immediately said “those tacos again” and thankfully we have enough leftovers! Thank you for yet another yummmmmmy and healthy recipe!!!!!!! :)
Thanks for sharing how you made this your own, Kim!
Thanks! This was delicious! Didn’t have any pickled jalapenos, so I used yeast to replace the cheese! :)
Thanks for sharing your variations, Anna!I appreciate the star review.
We love this one so much it is now part of our weekly rotation. The flavor combos are divine!
Wonderful! Thank you, Theresa for sharing. I really appreciate the review.
I was going to make this for lunch today, but when I woke up it’s really all I wanted to eat, so I made it for breakfast and it was delicious! That dip! Those black beans! LOVE IT!!
When you can’t wait and have it for breakfast, you know it’s a winner! I love that. Thank you, Jamie for sharing.
Delicious! The toasted pepitas add great texture too.
Hi, Lauren! I’m so glad to hear you liked the tacos. Thank you for the comment and review!
Delish! Loved the toasted pepitas in the guacamole!!
Thank you, Shannon! I appreciate your review.
This is delicious! I made it for dinner tonight and it is a hit. Thank you.
You’re welcome, Tammy!
Made these for dinner last night. I added two tablespoons of salsa verde to the dip. The whole thing was fabulous and my husband — a committed carnivore — said “feel free to make these again any time.”
What a great comment from your husband! Love that! Thanks for sharing, Winnie.
Delicious! Subbed guac for the avocado dip and added habanero hot sauce.
Sounds wonderful, Caroline! Thanks for the review.
Super delicious, esp. the creamy avocado “dip” with the pepitas. It was, to me, a lot of work to make, probably more so because I’ve only got a small food processor, so making the avocado dip took some effort. However, the final product was worth it! I’m hoping the avocado will last another day for leftovers tomorrow.
I’m glad you tried it! Thank you, Linda.
This recipe is the reason I became a huge fan and follow the blog and recently bought the cookbook! But why didn’t it make it into the cookbook recipes??
Thank you! There were so many recipes to pick from. :)
yes, These are so good thanks Kate
These tacos are heaven! I didn’t make the dip, instead I made guacamole and your salsa verde. YUM! On top of everything the tacos look amazing when put together, so many colors and flavors! Thank you so much!
Best tacos ever!!!
Hooray! Thanks for your review, J.
These are sooooo good, I can’t wait to make them when people come to visit from out of town. Thank you so much for this recipe, it will be something I make time and time again, it is PERFECT!!!!
Great to hear, Kacee!
I made this tonight. Was delicious. I was a little overwhelmed with the long list of ingredients. It came together nicely. The avocado sauce was good, but next time I’ll add more garlic and jalapeno. I topped the tacos with homemade Pico de gallo. I’ve added this recipe to the rotation
I’m glad you didn’t let it scare you aware from trying it! Thanks for your comment and review.
Love these, made a wonderful Sunday afternoon lunch. Very satisfying. Cheated and started with store bought spicy fresh guacamole (no ready avocados) but added the pepitas. Thank you for such good food!
Thanks for sharing, Lisa!
Made this tonight for company – definitely manageable to make and great flavors. Thanks for giving us a great veggie meal to add to our rotation!
You’re welcome, Natalya! I appreciate the review.
Delicious! My whole family loved these, and they are easy to make. Love a recipe with minimal chopping! The Pepita dip was a nice change from traditional guac. Next time will double so there will be leftovers!
Thank you, Halley!
Great recipe, liked the stuffing!!
I’m glad you loved it, Rohit!
Thanks for the free access to your recipes, greatly appreciated. Cooked the this along with the avocado-peptia dip and it was enjoyed by everyone. It is on the requested to be cooked again list. Thanks again.
You’re welcome! I’m happy it was a hit, Shane.
Holy crap! Unbelievably good. I didn’t have sherry wine vinegar or lime juice so I used rice vinegar and some lemon juice. Didn’t taste too off. Also added some more water and a little mayo to the avocado dip because it was difficult to blend. Added cool ranch doritos crushed up on the tacos. Should’ve left the potatoes in the oven longer. Overall, really great because it was very easy to make.
I love to hear that, Ella! thanks so much for your review. I’m glad you are loving it!
After every bite of these tacos, we must’ve said either, “Oh my gosh” or “These are sooo good!”
The avocado pepita dip is a love letter to my heart. In truth, the sweet potato, spicy black bean, and magic dip compliment in perfect harmony.
Thank you for creating a meal for years to come.
You’re welcome, Jen! Thanks so much for your review.
Mmmm this was yummy! I roasted mushrooms and bell peppers alongside the sweet potatoes. So good!
Great to hear, Jessica!
What are Pepita? What stores can I find them?
Hi Sharon! They are pumpkin seeds. :) You should be able to find them in the bulk section of the grocery store.
These were absolutely amazing! Made them last night and I couldn’t stop eating them. I used a little more cayenne than called for, and left the jalapeño seeds in but followed all other directions exactly. Will be making these regularly. Thanks for this amazing recipe!
These were soooo good. I will definitely crave this recipe! I loved the texture mashing most of the beans added to these. Thanks for another winner, Kate :)
Oh man, these werde sooo good! All the flavors complimented each other perfectly! I keep cooking recipes from your blog and haven’t been disappointed once! Keep up the amazing work! Greetings from Germany :)
Thank you, Dorothea!
This recipe is amazing! Everything about is is perfect and I would not change a thing!
Holy guacamole this recipe is amazing. Just for fun I used cauliflower instead of sweet potatoes (I can’t get enough roasted cauliflower these days. In fact I made the soup out your cookbook last weekend)
The avocado dip is a 10/10
Easy and delicious
Thank you, Kelley!
I’m going to make this “nacho style” for Christmas parties this weekend!
Easy. Delicious, room for variations.
Made these last night. Delicious! Easy yet plenty of flavor. I added my own guacamole recipe and some shredded lettuce. Thank you!
You’re welcome, Diane! Thank you for your review.
This was delicious! We wanted a vegan version, so topped the tacos with your quick pickled radishes and the flavors were perfect! Will be adding this in to our regular rotation
Sounds delicious! You could always try my vegan sour cream too.
Really delicious as we try and go more vegetarian this year. Loved the pickled radish and the avocado dip I would eat on its own all day long. We added a bit more spice to meet our spicy needs!
THEEEE BEST TACOS!!!! And I’m a meat eater so that is saying something!!!
Great last minute dinner for us! I cubed the sweet potatoes into 1/2” cubes and microwaved for 5 minutes first so I only roasted them for 15 minutes. The black beans have great flavor and since I was in a hurry I used pre-made guacamole. Served with vegan cheese and shredded lettuce on whole wheat tortillas.
A hit in my house full of carnivorous young men. I tried another recipe before seeing this one. They called them fake tacos because there was no meat. They gave these a pass on the lack of meat and even went back for seconds.
So. Good. Hunkered down at home with my husband and the kids but trying to make the healthiest, most comforting meals I can given the circumstances. These were absolutely delicious. I only had one avocado left so I halved the sauce. I had some leftover roasted jalapeños and roasted red onion that I added to the mix. This will be one of my go-to recipes. I was going to halve the beans but decided not to. So glad I made the full recipe!! Thanks so much for sharing!
Just made these today & they were delish!!!! I definitely will make these again! This is my new way of making sweet potatoes!!! Hubby ate 3 1/2 – so a big hit. Thank you for all your yummy recipes!
Incredible tacos. Thanks, Kate!!
I found this when I was looking for recipes that I could make with ingredients on hand. I often keep black beans and sweet potatoes on hand as well as avocados. This was still great without some of the other flourishes (no pepitas, cilantro, jalapeno, feta). I had some green salsa that was a great addition. Thanks for a flavorful and easy solution to the relentless What-do-I-Make-Tonight.
I’m happy to hear this recipe was just what you needed, Ali! Thanks for your comment.
I really love this dish! This is the second time I make it :)
This was soooo yummy! I used just regular crispy taco shells. The sweet potatoes stole the show… I could eat them all day long. Spicy, sweet, caramelized… omg. I’ve tried several avocado sauces, and I’ve always decided that I prefer unadulterated avocado instead. This one changed my mind. It was also a perfect way to use my slightly underripe avocado, as in the processor, the less than soft fruit became perfection. I omitted the feta and didn’t miss it. Thank you!
You’re welcome, Jennifer! I appreciate you taking the time to comment and review.
I made it with a few deviations, I added mushrooms, some red onion slices and red bell slices to the potatoes for more veggie infusion.I also put a tiny dollop of sour cream and a smidge of Daves creamy garlic pepper sauce. It was fantastic! I just wasn’t in the mood for meat and this was perfect. I will post a picture on Instagram.
This is my first time ever leaving a recipe review but I just made these for dinner and they were unbelievably DELICIOUS!!! I agree that the pictures definitely don’t do this meal justice. It was the first time my husband has ever called anything I made “restaurant quality”!!! I can’t wait to make these again!
This recipe was super easy to follow and it turned out delicious!!
WOW!! This is going in my weekly rotation! I honestly thought these weren’t going to be that great and I was going to have to serve the potatoes as a side instead of as tacos. BUT they came out INCREDIBLE! I didn’t follow exactly because I didn’t have the stuff to make the pepita dip. I was also tired from long day, so I made the potatoes exactly as the recipe but here are the changes I made to the black beans (I also halved the recipe):
1/2 tbsp olive oil
1/2 onion, diced
1/2 tsp ground cumin
1/8 tsp chili powder
I ended up halving the spices, because I’m not very fond of a lot of cumin and my kids are weird about spices. I also didn’t add any water or vinegar.
Served on tortillas with cheese, sour cream, salsa.
Seriously, so simple but the flavors of the sweet potato and black beans are OUT OF THIS WORLD! Thank you for another healthy recipe!!
By the way, we are a family who eats meat, but now have several recipes of yours that have replaced our meat recipes because they are THAT delicious!
If you’re reading the comments to decide if you should try this, go for it! Worst case scenario, you can serve them as yummy sides.
We have made one of your vegetarian taco recipes weekly for the last month! It’s safe to say we’re a little obsessed. These ones were fantastic, especially with the addition of homemade pickled red onions. We’ll be enjoying them all winter long! Thanks for another great recipe, Kate!
I’m glad you are obsessed! Thank you for your review, Marien.
We’ve loved all your sweet potato & black bean recipes: these tacos, the best burgers, your enchiladas. But the star of the show here is the avocado pepita dip. My wife asked me to make a big batch of it and give away as our Christmas presents this year. It’s that good.
These were very yummy! I halved the recipe and it still worked perfectly. Topped with some cilantro and fresh jalapeños.
This was a real hit with my boyfriend and I. All 3 parts were delicious and I will definitely be making this again
I recently made your butternut squash chili recipe. Love it and will make this taco recipe.
These are seriously SO. GOOD. I garnished mine with pickled red onions and a few dashes of Valentina black label hot sauce. I didn’t add the pepitas to my avocado mixture, only because I tasted it before I added them and it was so delicious just like that I stopped there and just sprinkled them on top of the tacos as a garnish. Thank you for a wonderful recipe. Will make this again and again!
Wonderful, Colleen! Thank you for your review.
Big hit in our house tonight! My athlete/carnivore loving 17 yo son has decided last week to go vegetarian (joining me) and his main concern was that he would be hungry after meals. This recipe was delicious, filling and he did not miss the meat. The avocado dip is excellent and can be used on everything and anything. Thank you for helping me show him that vegetarian foods can satisfy your hunger and taste great!
Wonderful to hear, Deb! Thank you for your review.
Love this recipe! I can vouch for shelled pistachios in place of pepitas in the sauce…a great substitution if you are suddenly out of pepitas like I was. Absolutely delicious for vegetarians/vegans and meat-eaters alike.
Another great recipe! My avocados weren’t ripe so I used store bought guacamole and added pepitas and coriander to it. Delicious!
Wow, this was so yummy. Our family loves Japanese sweet potatoes and they were great with it. Served with quick pickled red onions and fermented jalapenos. Thanks for sharing!
This is excellent. I made it exactly as stated in the recipe except I left out the pepitas because I didn’t have any. I will definitely make it again. Thanks!
Thank you for sharing, Nina!
These are absolutely delicious! The flavors are amazing!
Anita from Vancouver BC
I made these for dinner last night for my friend and I, and I can’t wait to eat leftovers!
The avocado dip is fantastic. If you are thinking of buying guacamole, do yourself a favour and try this instead. The black bean and roasted sweet potatoes really work well together. I halved the recipe of the seedy slaw as an accompaniment (not that big of a fan of slaws), but so glad that I did, as I put that on top of the black beans and sweet potato and it added extra flavours and crunch. Will make these the next time I am visiting with friends.
So I made these tonight except instead of salsa, which I usually add, I put b*tchin’ sauce… a chipotle almond sauce. It was really good and I recommend trying it together!
That sounds delicious, Katherine! Thank you for sharing.
I have rated the recipe 5 stars before, just wanted to add to prevent oxidation from browning, I add a piece of onion in with the avocado, then wrap tightly with plastic wrap. That helps tremendously. Although I would eat all of the avocado dip in a heart beat, love it on toast!
Thank you for your review, Anita!
This is a really, really delicious recipe that even my meat loving husband enjoys!
That’s great to hear, Cathy!
Made this tonight, minus the feta. But otherwise exactly as your recipe I’d written. Delicious!
So delicious! And filling.
I’m glad you loved it, Laura! I appreciate your review.
These were bomb!! I ran out of limes and substituted lemon, and I was also out of cilantro, but these were soooo good and filling!! I added fresh spinach and made hard shell in olive oil. Thank you so much!!
You’re welcome, Ali! I’m exicted you enjoyed it.