Sweet Potato Black Bean Tacos

Healthy Vegetarian Sweet Potato Black Bean Tacos! These babies are delicious. The soft flour tortilla, followed by the sweetness of the potatoes, the hearty beans and the fresh toppings – Yum! This is the perfect weekday dinner for the family because they are easy to make and taste fantastic! And did i mention full of great nutrients? Count me in!

• 8 soft taco flour tortillas
• 1 medium sweet potato peeled and cubed
• 1/4 cup red onion sliced in long thin strips
• 1 can black beans drained
• 1 large garlic clove minced
• 2 tbsp chopped cilantro
• 1 cup chopped spinach
• 2 tsp lime juice
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp canola/olive oil
• sour cream (omit if vegan)
• salt and pepper

1. Heat a skillet to medium-low and add 1 tsp of oil. Toss in sweet potatoes, chili powder, and a dash of salt and pepper. Cover and cook on medium-low stirring occasionally to prevent burning. When the potatoes are nice and tender and begin to get a light char on them, they are done.
2. In a small saucepan over low heat; add the black beans, garlic, cumin, lime juice, and a dash of salt & pepper. Cover and cook for about 5 minutes to allow the flavors to develop into the beans.
3. Now heat a small frying pan over medium-high heat. Heat each tortilla for about 30 seconds on each side and then place them in a warm area while you prepare the remaining tortillas.
4. Now it’s time to pile up those tacos! You know what to do! Fill up your tortillas with all the goodies – beans, sweet potato, spinach, onions, cilantro, and finally a dollop of sour cream. If you want to spice things up – add some of your favorite hot sauce! Enjoy!

For more delicious recipes like my Sweet Potato Black Tacos, view all of my Taco Recipes here. 

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Sweet Potato Black Bean Tacos

Course Main Course

Cuisine Mexican

Keyword healthy tacos, sweet potato black bean tacos, vegan taco recipe, vegetarian tacos

Author Amanda Cooks & Styles

Ingredients

Ingredients:

• 8 soft taco flour tortillas
• 1 medium sweet potato peeled and cubed
• 1/4 cup red onion sliced in long thin strips
• 1 can black beans drained
• 1 large garlic clove minced
• 2 tbsp chopped cilantro
• 1 cup chopped spinach
• 2 tsp lime juice
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp canola/olive oil
• sour cream omit if vegan
• salt and pepper

Instructions

Directions:

• Heat a skillet to medium-low and add 1 tsp of oil. Toss in sweet potatoes, chili powder, and a dash of salt and pepper. Cover and cook on medium-low stirring occasionally to prevent burning. When the potatoes are nice and tender and begin to get a light char on them, they are done.
• In a small saucepan over low heat; add the black beans, garlic, cumin, lime juice, and a dash of salt & pepper. Cover and cook for about 5 minutes to allow the flavors to develop into the beans.
• Now heat a small frying pan over medium-high heat. Heat each tortilla for about 30 seconds on each side and then place them in a warm area while you prepare the remaining tortillas.
• Now it's time to pile up those tacos! You know what to do! Fill up your tortillas with all the goodies - beans, sweet potato, spinach, onions, cilantro, and finally a dollop of sour cream. If you want to spice things up - add some of your favorite hot sauce! Enjoy!