Tacos Vegetarian way

I never get tired of Mexican food. The amazing herbs and spices make it both healthy and fun to eat. On top of that I love mixing my menu with vegetarian meals, so here’s a great vegetarian Mexican meal!


Serves 3 to 4 people

For the roasted sweet potatoes

  • 2 cups potatoes (about 2-3 medium sized), cut into small cubes
  • 2 tbsp coconut oil
  • 1/2 tsp kosher salt
  • 1 tsp chili powder
  • 1 tsp  teaspoon ground cumin

For the beans

  • 2 tbsp coconut oil
  • 1/2 medium yellow onion, diced (about 1/2 cup diced)
  • 1 tsp kosher salt
  • 1 clove garlic, minced
  • 1 jalapeño, seeded, and minced
  • 1 cup corn fresh and cooked
  • 1 15-ounce can black beans, drained and rinsed
  • 1 tbsp pozole spices

For the salsa:


  1. Preheat the oven on 400f
  2. Peal the sweet potatoes and chop them very small. Bake for 15 minute or until soft
  3. Bring the coconut oil to heat and sauté the onions first until they are soft. Add the garlic, jalapeño, black beans and corn and sauté them for about 5 to six minutes. Add pozole spice
  4. Serve with 10 to 12 corn tortillas and top with avocado, salsa, pumpkin seeds and chopped cilantro
  5. Enjoy! 🙂

What’s your favorite Mexican dish? Please share your recipe in the comments below, and make our blog flourish with your homemade food. I love trying new recipes and invent crazy ones too 🙂