Sweet Potato & Black Bean Tacos

Plant-Based, Flavor-Packed, and Kissed with Coconut Rum

Tacos have a way of bringing joy to the table, colorful, customizable, and endlessly satisfying. But these Rum-Infused Sweet Potato & Black Bean Tacos take that joy one step further, weaving together comfort, bold flavor, and just a touch of island spirit.

It starts with cubes of sweet potato, roasted until caramelized and tender, their natural sweetness deepened by a splash of Kōloa Coconut Rum. Black beans get the same spirited treatment, simmered with garlic, red onion, lime juice, and a second splash of rum, leaving behind nothing boozy, just a creamy, tropical note that lingers softly in every bite. Layered together, the flavors are hearty yet bright, earthy yet playful, with a balance that feels both nourishing and indulgent.

And the best part? These tacos are completely plant-based, packed with protein and fiber, and easy to adapt for every eater at the table. Whether it’s a quick weeknight dinner, a Meatless Monday experiment, or taco night with friends, they’re proof that vegetarian cooking can be as vibrant, layered, and exciting as any traditional version.

Add creamy avocado, a squeeze of fresh lime, maybe a drizzle of lime crema or cool tzatziki, and suddenly your everyday taco night has been transformed. These are tacos with a sunny twist, comfort food with a tropical accent, made from pantry staples, ready in under an hour, and guaranteed to disappear fast.