Sweet Potato & Black Bean Tacos

Sauteed sweet potatoes make a perfect, hearty filling for a taco when you want a quick and easy meat-free meal. These tacos are chock-full of fiber and protein, and are perfect for a last-minute weekday dinner.

under 20 mins
breakfast

Ingredients for servings

    Sweet Potato & Black Bean Tacos

  • 2 cloves garlic minced

  • 1 red onion diced

  • sweet potatoes cubed

  • 1 can black beans rinsed and drained, certified gluten-free if necessary

  • 1 tbsp cooking oil

  • 1 tbsp paprika

  • 1 tsp cumin

  • pinch of cayenne

  • 2 pinches of salt

  • 8 small corn tortillas certified gluten-free if necessary

  • 1 lime sliced into wedges

  • fresh salsa, cilantro, hot sauce and plain Greek yogurt Optional toppings

Directions

  • Heat a skillet over medium-high heat. Add in cooking oil and then garlic, red onion, and a dash of salt to heated oil. Sauté until softened, 3 minutes.

  • Next, add sweet potatoes to the pan with a generous pinch of salt and spices (paprika, cumin, cayenne). Add 2 tablespoons of water to the pan, cover with a lid, and lower heat to a simmer. Cook for 5 to 8 minutes, until sweet potatoes are softened.

  • Add beans to the pan and toss everything together until beans are heated through. Season to taste with more salt or spices.

  • Warm tortillas according to package instructions, and fill with a few spoonfuls of sweet potato and bean mixture. Top with sliced avocado, fresh salsa or other desired toppings and a squeeze of lime juice.

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