Sweet Potato and Black Bean Tacos
These tasty plant-based sweet potato and black bean tacos make a great vegan breakfast or a quick weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8-10 tacos 1x
- Category: Tacos
- Method: Stovetop
- Cuisine: Healthy
- Diet: Vegan
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large sweet potato, peeled and cut into 1/2 inch cubes
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground fennel
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Dash of cayenne pepper (optional)
- 2 limes, juiced
- 1/2 cup of water
- 1 15-ounce can black beans, rinsed and drained
- 8–10 corn tortillas
Toppings
- 1 avocado, sliced
- 1/2 cup of sweet mini peppers, sliced
- Salsa (I love 505 Southwestern Hatch Valley Green Chile Sauce)
- Vegan feta cheese crumbles (optional)
Instructions
- Add the olive oil to a saute pan and kick the heat up to high. Once the oil has warmed up add the sweet potato chunks and cook on medium-high for 10 minutes stirring frequently to prevent burning.
- Mix all the spices together (the salt, cumin, fennel, smoked paprika, garlic powder, onion powder, and cayenne pepper. Add the spice mixture to the sweet potatoes and stir to mix.
- Add the lime juice and water to the saute pan and stir. Then turn the heat down to medium-low, cook for another 10 minutes until most of the liquid is gone and sweet potatoes are tender.
- Add the black beans to the saute pan and stir to mix everything together and turn off the heat.
- While the sweet potatoes are cooking, prep the tortillas. Put another saute pan on the stove and turn the heat up to high. Cook each tortilla on high for about 1-2 minutes per side, more if you prefer a crunchier taco shell. I like to cook them until they just start to get little brown spots.
To serve:
- Add a scoop of the sweet potato and black beans to the taco shell.
- Add your favorite salsa, avocado slices, sweet mini pepper slices, and/or cheese