Vegan Sweet Potato & Black Bean Tacos (Cabbage Wraps!)
These Vegan Sweet Potato & Black Bean Tacos are wrapped in red cabbage leaves for a colorful, nutrient-packed meal. Filled with hearty quinoa and topped with creamy guacamole, they’re a delicious and easy plant-based dinner option!
Talk about eat the rainbow! I love packing my plate with as many colors as possible, so when I came across the concept of using cabbage leaves instead of tortillas for tacos, I knew I had to try it. Spoiler alert: it’s now my favorite way to eat tacos!
I love having some type of crunch in all my meals, and these cabbage wraps deliver that crisp texture while keeping things naturally gluten-free and low-carb.
For the taco filling, I went with my all-time favorite combo of sweet potatoes & black beans. If you’re a fan of that combo, you’ll also love my black bean & sweet potato veggie burgers, or this black bean and sweet potato rice bowl, or these sweet potato burrito bowls with mango corn salsa.
Why You’ll Love This Recipe
This easy recipe comes together quickly, making it a go-to weeknight dinner in our house!
- Made with simple, colorful, whole-food ingredients
- Fresh cabbage wraps keep these tacos light, crunchy, and satisfying
- Roasted sweet potatoes + hearty black beans = major flavor
Ingredients Needed
Scroll down to the recipe card to get the full recipe with measurements!
- Quinoa: The hearty base of the filling. Quinoa is a complete protein and a great source of fiber, making these tacos wholesome and filling.
- Sweet Potato: Hearty and delicious, sweet potato adds a delicious flavor and texture, plus it’s packed with vitamins.
- Black Beans: A great source of plant-based protein and fiber.
- Spices: A mix of salt, black pepper, smoked paprika, garlic powder, and taco seasoning for flavor.
- Red Cabbage: The colorful plant-based alternative to taco shells that keeps this recipe gluten-free and nutrient-packed.
- Avocado or Guacamole: I love making a “quick guacamole” by mashing avocado with lime juice, salt, black pepper, and garlic powder.
How To Make Sweet Potato & Black Bean Tacos
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the quinoa: Cook the quinoa according to the package instructions.
- Roast the sweet potatoes: Peel the sweet potatoes, cut them into small cubes, and toss with olive oil, salt, black pepper, and smoked paprika. Roast for about 30 minutes, or until tender and slightly caramelized.
- Prepare the beans: Rinse and drain the black beans.
- Combine the cfilling: Once the quinoa and sweet potatoes are cooked, add the roasted sweet potatoes to the pot with quinoa. Stir in the black beans and taco seasoning, mixing everything together until well combined.
- Make the guacamole (optional): Mash one or two avocados in a bowl. Squeeze in the juice of one lime and add a generous pinch of salt, black pepper, and garlic powder.
- Prepare the cabbage leaves: Cut off the bottom stem of the red cabbage and carefully remove the leaves one by one. Wash and pat them dry.
- Assemble the tacos: Add the taco filling to the cabbage leaves, then top with guacamole or mashed avocado, or any other favorite taco toppings. Enjoy!
Substitutions
These black bean tacos are super easy to customize based on what you have on hand. Here are a few ideas:
- Swap the protein. Don’t have black beans? No problem! You can easily swap them out for pinto beans, kidney beans, or even chickpeas.
- Substitute the quinoa. If you’re not a fan of quinoa, you can substitute it with brown rice or white rice.
- Try a different taco wrap. Instead of red cabbage, you can use green cabbage, romaine lettuce leaves, or collard greens. You can also add the filling to regular taco shells or tortillas too.
Taco Toppings
Here are some of my favorite ways to top these tacos:
- Guacamole or mashed avocado
- Salsa or pico de gallo
- Squeeze of lime juice
- Vegan sour cream
- Pickled red onion
- Vegan cheese (add a sprinkle of my cashew parmesan cheese)
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Vegan Sweet Potato & Black Bean Tacos (Cabbage Wraps!)
Ingredients
taco filling
toppings
- 2 avocados
- ½ lime, juiced
- 1 red cabbage
- homemade cashew parmesan, optional
Instructions
roast the sweet potatoes
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Peel the sweet potatoes, cut them into small cubes, and toss with olive oil, salt, black pepper, taco seasoning, and smoked paprika. Roast for about 30 minutes, or until tender.
Make the filling
- Cook the quinoa according to the package instructions (tip: cook the quinoa in vegetable broth instead of water for extra flavor!).
- Rinse and drain the black beans.
- Once the quinoa and sweet potatoes are cooked, add the roasted sweet potatoes and black beans to the pot with quinoa. Mix until well combined.
make the avocado mash
- Mash the avocados in a bowl. Squeeze in the lime juice and optionally add a generous pinch of salt, black pepper, and garlic powder.
Assemble the tacos
- Cut off the bottom stem of the red cabbage and carefully remove the leaves one by one. Wash and pat them dry.
- Add the taco filling to the cabbage leaves, then top with guacamole or mashed avocado, a sprinkle of homemade cashew parmesan, or any other favorite taco toppings. Enjoy!
These “burritos” were so good. A perfect combination of everything. Thanks for sharing. #happyholidays.
So glad you enjoyed them! Thanks for sharing your review 🙂
This was so good. The flavors (that lime is so good with this), the crunch from the cabbage… just really good.
#happyholidays
So glad you liked these, Amy! Thanks for sharing 🙂