Desayuno & Almuerzo

Tacos de Camote y Frijol Negro de Cannabis (Veganos y Libres de Gluten)

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Flavor-packed handhelds for Taco Tuesday (or any day)

These Sweet Potato & Black Bean Cannabis Tacos are bursting with flavor, loaded with plant-based goodness, and have a subtle cannabis infusion that makes taco night even more relaxing. They’re naturally vegan, gluten-free, nutrient-rich, and make the perfect weeknight dinner or weekend gathering centerpiece.
Let’s get cooking, shall we?
Why You’ll Love It
Flavor-Packed: Sweet potatoes bring caramelized sweetness, while black beans add hearty, savory depth.
Wholesome & Nutrient-Dense: Packed with fiber, plant protein, vitamins, and healthy fats.
Customizable: Add your favorite toppings, such as salsa, avocado, pickled onions, or dairy-free crema to make it your own.
Calming Twist: A gentle cannabis-infused oil turns this into a deliciously soothing meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Comfort Food, Plant-Based
Servings 4
Calories 250 kcal

Equipment

  • 1 Baking Sheet
  • 1 Mixing Spoon or Spatula
  • 1 Skillet
  • 1 Measuring Cup
  • 1 Set of Measuring Spoons

Ingredients
  

  • 3 cups Diced Sweet Potatoes (peeled)
  • 1 tbsp Cannabis Infused Olive Oil (adjust potency to preference)
  • 1 tsp Smoked Paprika
  • ½ tsp Cumin
  • ½ tsp Chili Powder
  • Salt & Pepper (to taste)
  • 15 ounces Black Beans (1 can drained & rinsed)
  • 1 tbsp Fresh Lime Juice
  • 8 Small Corn Tortillas (gluten-free)
  • Optional Toppings (avocado slices, fresh cilantro, dairy-free crema, salsa, or pickled red onions)

Instructions
 

  • Roast the Sweet Potatoes
    Preheat oven to 400°F (200°C). Toss 3 cups Diced Sweet Potatoes with 1 tbsp Cannabis Infused Olive Oil, 1 tsp Smoked Paprika, ½ tsp Cumin, ½ tsp Chili Powder, and Salt & Pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized.
  • Warm the Black Beans
    In a small skillet over medium heat, warm 15 ounces Black Beans with 1 tbsp Fresh Lime Juice. Stir occasionally until heated through, about 5 minutes. Season with a pinch of salt if desired.
  • Heat the Tortillas
    Warm 8 Small Corn Tortillas in a dry skillet or directly over a gas flame for 10–15 seconds per side until soft and slightly charred. Keep them wrapped in a clean kitchen towel to stay warm.
  • Assemble the Tacos
    Fill each tortilla with roasted sweet potatoes and a generous spoonful of black beans. Add your favorite toppings for extra flavor and texture.
  • Relax & Enjoy
    Serve immediately, savoring the perfect blend of sweet, savory, and infused relaxation.

Notes

Adjust Potency: If your cannabis-infused oil is strong, mix it with regular olive oil to control dosage.
Make Ahead: Roast sweet potatoes and warm beans in advance for a quick meal later.
Topping Ideas: Try adding mango salsa for a tropical twist, shredded cabbage for crunch, or hemp seeds for extra plant-based protein.
These Sweet Potato & Black Bean Cannabis Tacos are proof that comfort food can be colorful, wholesome, and elevated all at once. They’re quick enough for a weeknight, festive enough for a weekend, and satisfying enough to keep everyone at the table happy.
Keyword cannabis recipes, infused taco night, sweet potato black bean tacos, vegan tacos
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Sarah Schwefel es una periodista, analista de investigación, oradora y defensora de los pacientes. Después de mudarse para acceder al cannabis por su propia salud, se sumergió en la industria del cannabis y el cánnabis determinada a ayudarse mejor a sí misma y a otros pacientes. En 2020, se certificó en estudios de medicina endocannabinoide del American Journal of Endocannabinoid Medicine. Sarah utiliza su experiencia para educar y defender a través de sus escritos sobre varios temas, incluyendo la legislación y los beneficios que ofrece la medicina vegetal.