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Spicy Sweet Potato Tacos with Avocado Slaw


Crispy tacos filled with sweet potato, black beans, and a spicy kick, topped with creamy avocado slaw.

Cuisine: Mexican-Inspired Vegan
Servings: 4-6 servings


  • 2 large sweet potatoes
  • 1 can black beans, drained
  • 1/4 cup chipotle peppers in adobo sauce
  • 1 tablespoon olive oil
  • 6 tacos shells
  • Salt and pepper to taste

Avocado slaw

  • 3 ripe avocados, diced
  • 1 red onion, thinly sliced
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons lime juice
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C).
  2. Pierce the sweet potatoes with a fork several times and roast for about 45 minutes, or until tender.
  3. Mash the sweet potatoes in a bowl and add black beans, chipotle peppers, and olive oil. Mix well.
  4. Warm the tacos shells according to package instructions.
  5. Assemble the tacos by spooning the sweet potato mixture into the shells.
  6. Top with avocado slaw, sliced radishes, cilantro, and a squeeze of lime juice.

Suggested Drinks

Pinot Grigio: A light-bodied Italian white wine that complements the spicy kick from the chipotle peppers.

Tempranillo: A medium-bodied Spanish red wine that pairs well with the sweetness of the sweet potatoes and the tanginess of the avocado slaw.

Non-Alcoholic Options

Cucumber Lime Refresher: A refreshing drink made by mixing cucumber slices, lime juice, and sparkling water.

Spicy Pineapple Ginger Beer: A fizzy and flavorful beer that complements the spicy kick from the chipotle peppers and the sweetness of the sweet potatoes.