Breakfast & Lunch

Sweet Potato & Black Bean Cannabis Tacos (Vegan & Gluten-Free)

mm
Published
Add MyCannabis.com to your preferred sources on Google
Jump to Recipe Print Recipe

 

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
mm

Sarah Schwefel is a journalist, research analyst, speaker, and patient advocate. After relocating for access to cannabis for her own health, she became engulphed in the cannabis and hemp industry determined to better help herself and other patients. In 2020, she became certified in endocannabinoid medicine studies from the American Journal of Endocannabinoid Medicine. Sarah uses her expertise to educate and advocate through her writing on various topics including legislation and the benefits plant medicine offers.