Easy Vegan Tacos
Tacos are one of my favorite foods, next to Chocolate Chip Cookies of course. I shared my deep love for them in my post, Slow Cooker Salsa Verde Taco Chicken, and now I’m bringing you another delicious taco recipe: Roasted Corn and Sweet Potato Tacos. Yum!
These tacos are perfect if you want an easy vegan taco or just prefer meatless. The roasted corn adds a mild sweetness while the roasted sweet potatoes add a bold, hearty flavor. Throw in the black beans and you really get a meal! Not only are these tacos easy, vegan, and delicious but they are inexpensive to make since there is no meat or dairy. In addition, they are packed with healthy ingredients and vegetables which makes them nice and filling. These tacos are really just a win on all accounts. As all tacos are. Plus, I grew up in Iowa and just like to throw corn in everything. I love my corn.
Allergy-Friendly Mexican FOod
These easy vegan tacos are super allergy-friendly. I think most Mexican dishes in general provide a great medium for allergy-friendly food. They’re easily made gluten-free (think rice and corn tortillas) and can be made dairy-free quite simply. Mexican dishes are also typically made without nuts or soy so there are many options that are top 8 allergen free! Both my husband and I have Mexican relatives (albeit extended for me) so we both grew up with a love of Mexican food. When our oldest son was diagnosed with food allergies we naturally fell back on our love of Mexican food and it became a regular dinner staple at our house. My Grandma Linda’s authentic Mexican rice paired with some chicken and beans became one of our favorite dinners. No wheat, eggs, dairy, peanuts, or cashews to be found!
These Roasted Corn and Sweet Potato tacos may not be as authentic as my Grandma Linda’s rice but they are full of flavor and allergy-friendly ingredients none-the-less. Whether you are looking for an easy vegan taco recipe or just an allergy-friendly recipe, these delicious tacos are for you! You’ll love them. I promise.
How To Roast the Corn On The Cob
Roasting the corn on the cob for these tacos is quite simple. It does take some time, so make sure you set aside around 45 minutes for the corn to roast. It’s super easy though, I promise!
To roast the corn, first preheat the oven to 425 degrees. Next, tear off two sheets of aluminum foil. Place a husked ear of corn on each sheet of foil. Spay each cob with 100% oil spray. Not non-stick cooking spray but pure oil spray. I like to use avocado oil spray. Avocado oil is great for roasting because it has a high smoking point. After you spray the corn with the oil, sprinkle salt and pepper over the corn. Wrap the foil around the corn cobs and place on a baking sheet. Place the baking sheet in the oven for 45 minutes. This is now the perfect time to prepare your sweet potatoes for roasting. The sweet potatoes will only take about 15 to 20 minutes so the timing usually ends up being perfect by the time you prepare them and get them in the oven alongsie the corn.
You can also use frozen corn or canned corn instead of corn on the cob. If you choose to do so, then just skip this step and add the corn to the black beans and roasted sweet potatoes at the end.
How To Roast Sweet Potatoes
The sweet potatoes take a bit more prep work to roast than the corn, but it’s still quite simple. It’s very similar to my Roasted Beets and Carrots recipe. To roast the sweet potatoes you will begin by washing them and peeling them. Then you’ll chop them and toss them with the oil and spices. Place them on a greased cooking sheet and pop them in the oven with the corn on the cob. Cook for 15 minutes or until tender.
I like to keep the toppings for these Roasted Corn and Sweet Potato tacos pretty simple so all the flavors really shine through. I typically serve these tacos with only avocado and additional lime juice squeezed on top. The additional lime is so good!
If you want to add additional taco toppings then certainly do! These tacos would be delicious with any taco toppings you want to add. Lettuce, tomatoes, pico de gallo, salsa, etc. My friend Gabby at Conflicted Vegan has a vegan Queso Fresco recipe that would be good as well.
What are your favorite taco toppings? Let me know in the comment section below!
Roasted Corn and Sweet Potato Tacos
- 2 ears corn on the cob , or 1½ cups canned or frozen corn kernels
- 100% oil spray
- 2 sweet potatoes
- 1 cup black beans , rinsed and drained
- ½ onion
- 1½ tbsp olive oil , divided
- ½ tsp seasoning salt
- ½ tsp paprika
- ¼ tsp cumin
- ¼ tsp chili powder
- 1 lime , juiced
- salt and pepper
- lime slices
- Preheat oven to 425 °. Spray each corn cob with 100% oil spray. Salt and pepper according to taste. Wrap each cob in foil and place on a baking sheet. Cook for 45 minutes. If you chose to use frozen or canned corn, you may skip this step. The corn will get added at the end.
- Peel the sweet potatoes, chop into chunks, and place in a bowl. In a small bowl mix together 1 tbsp of olive oil, seasoning salt, paprika, cumin, and chili powder. Pour over sweet potatoes and toss. Place on a greased baking sheet in a single layer. Bake at 425° for 15 minutes.
- While the sweet potatoes and corn are cooking, heat the remaining ½ tbsp of oil in a skillet. Add onion and cook for 2 minutes. Add black beans and the juice of one lime. Stir. Simmer over low heat.
- When the corn is done cooking, carefully cut it off the cob. Mix the corn, sweet potatoes, and black beans together. Serve inside corn tortillas and serve with additional lime wedges.
Did you make this recipe? If you did I would love to hear about it! Please share your thoughts in the comments below! Share a picture on Instagram and tag me, Allergy a la Mode.