Black Bean & Sweet Potato Tacos

Black Bean & Sweet Potato Tacos

These Black Bean & Sweet Potato Tacos are gluten free and vegetarian. They make a great breakfast, lunch or dinner taco recipe.

Course Main Course

Cuisine Mexican

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 435 kcal

Author London

Ingredients

• 4 cups sweet potatoes peeled, cut into 1/2-inch cubes
• 2-3 Tbsp. olive oil
• 1 small sweet onion finely diced
• 2 cloves garlic crushed
• ½ tsp. salt
• ¼ tsp. pepper
• 1 cup refried black beans
• 1-2 Tbsp. coconut oil optional
• 8 corn tortillas
• ½ cup cheese *can use vegan cheese
• Cilantro
• See this recipe in Healthy Meal Plan #2

Instructions

1. In a large skillet place olive oil and sweet potatoes. Cover skillet and cook over medium heat for 5-7 minutes, stirring occasionally.
2. Add onions, garlic, salt and pepper. Continue cooking over medium heat for 12-15 minutes, or until sweet potatoes are cooked through.
3. Optional: In a separate skillet over medium heat, add one tablespoon coconut oil and 2-3 tortillas. Heat up tortillas for 1-2 minutes on each side. Remove tortillas and place on a paper towel to remove excess oil. Repeat with remaining tortillas.
4. For serving, fill each tortilla with 2 tablespoons black beans and equal amounts of the sweet potato/onion mixture. Top with cheese and cilantro and enjoy!
5. *Serving size is 2 tacos.* . See this recipe in Healthy Meal Plan #2.

Recipe Adapted From evolvingtable.com

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