Black Bean Cauliflower Tacos with Chimichurri Yogurt

These black bean cauliflower tacos with roasted sweet potato and a chimichurri yogurt are the most satisfying vegetarian tacos around.

This post was sponsored by S&W Beans. All opinions expressed are my own.

Sweet Potato Black Bean Cauliflower Tacos

It may not be Tuesday, but who cares because every day is taco day in this house! Especially when it comes to veggie tacos because the possibilities are ENDLESS. Today I’m sharing these Black Bean Cauliflower Tacos with roasted sweet potatoes and a KILLER chimichurri yogurt, and sharing my secret to preparing canned beans that taste like they came straight from a Mexican restaurant.

Sweet Potato Black Bean Cauliflower Tacos

As you may know, I tend towards a *mostly* plant based diet, occasionally consuming seafood. So I love sourcing vegetarian forms of protein for my meals, and beans are one of the primary ways I make sure to get my protein intake these days.

I’m partnering with S & W Beans for this recipe and I couldn’t be happier about it. They’re setting the industry standard when it comes to quality canned beans- did you know they’ve been in business for over 120 years? How incredible is that? I chose their Premium Organic Black Beans for these Black Bean Cauliflower Tacos because if organic is ever an option, you know I’m all about it, but I also love that they offer reduced sodium options on some of their beans.

Sweet Potato Black Bean Cauliflower Tacos

So, the organic black beans form the base for these hearty vegetarian tacos, and here’s my super simple trick for getting rich tasting beans right out of the can: I simmer the beans AND the canning liquid on low heat until the liquid is absorbed. I also throw in a clove of garlic, a pinch of salt and a few stems of cilantro so all those flavors can infuse into the beans as they simmer. I learned this trick on Goop a few years ago and I never looked back!

Sweet Potato Black Bean Cauliflower Tacos

I’ll cook the beans while the cauliflower and sweet potatoes are roasting and prepare the chimichurri yogurt during this time too- it’s just your basic chimichurri sauce with some Greek yogurt added to the mix. So easy but it packs tons flavor into your tacos, or whatever else you may want to use it for!

Everything is done at about the same time, making these Black Bean Cauliflower Tacos a super convenient dinner for your busy weeknight meal planning. We also used the leftovers to make burritos for lunch the next day and they did not disappoint!

Sweet Potato Black Bean Cauliflower Tacos

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Thanks to S & W Beans for sponsoring this post. S&W Beans is offering a coupon for $1 off 2 cans of S&W Beans. Print yours and save here!

Sweet Potato Black Bean Cauliflower Tacos
5 from 3 votes

Black Bean Cauliflower Tacos

These black bean cauliflower tacos with roasted sweet potato and a chimichurri yogurt are the most satisfying vegetarian tacos around.

Course Main Course
Cuisine Mexican
Keyword black bean tacos, cauliflower tacos, meatless tacos recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 450 kcal



  • 1/2 fresh flat leaf parsley
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh oregano
  • 1/4 cup olive oil
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 garlic clove peeled
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt


  • 1 14 ounce can black beans
  • 1 garlic clove smashed
  • 6 sprigs fresh cilantro plus more for garnish
  • 1 teaspoon salt divided
  • 2 sweet potatoes peeled and cubed
  • 2 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • Tortillas


  1. Preheat oven to 375 degrees. While oven is preheating, make the chimichurri yogurt. Puree parsley, cilantro, oregano, olive oil, yogurt, vinegar, garlic, crushed red pepper, cumin and salt in a food processor. Set aside.

  2. Pour black beans with canning liquid into a small saucepan. Add garlic, cilantro and 1/2 teaspoon salt. Simmer over low heat, stirring occasionally, for 15-20 minutes or until most of liquid has absorbed.
  3. Toss sweet potatoes and cauliflower with olive oil, cumin and remaining 1/2 teaspoon of salt. Spread onto a baking sheet in a single layer and roast for about 20 minutes.
  4. Assemble tacos onto warmed tortillas, starting with a layer of black beans followed by cauliflower and sweet potato. Top with a drizzle of chimichurri yogurt and fresh cilantro leaves.

Recipe Notes

These would also be awesome with kabocha or butternut squash instead of sweet potatoes. 


Want more Bean-spiration? Check out my recipe for Clams with Sofrito, Kale and Smoky Chickpeas made using S & W Beans’ Organic Chickpeas.

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  1. Ginny

    I have never heard of chimichurri yogurt and your black bean tacos with sweet potatoes are perfect. Love the added cauliflower too!


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