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–+ servings

Sweet Potato and Black Bean Tacos

Julie Wunder
Sweet Potato and Black Bean Tacos are the best vegetarian tacos (vegan too!) you will make.  Filled with tender roasted sweet potato bites and taco-seasoned black beans, you will love this rich and tasty plant-based dinner for any day of the week.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Vegetarian
Cuisine Mexican
Servings 8 tacos
Calories 128 kcal

Ingredients
  

  • 2 medium sweet potatoes (about 4 cups), peeled and cut in ½ inch cubes
  • 1 tablespoon olive oil, divided
  • 1 tablespoon taco seasoning, divided
  • ½ small sweet onion, diced
  • 1 teaspoon garlic powder
  • 1 can black beans, rinsed and drained
  • 1 lime
  • dash of hot sauce, optional
  • salt and pepper, to taste
  • 8 taco shells
  • toppings: avocado, cilantro, sour cream (or plain greek yogurt), lime, queso freso, pico de gallo

Instructions
 

  • Preheat oven to 425 degrees and spray a baking sheet with cooking spray.
  • Toss sweet potatoes in half the olive oil half the seasonings. Roast in oven for 30-40 minutes until fork tender.
  • With 10 minutes left in the potato cooking time start the next steps.
  • Over medium heat in a non-stick pan, saute the onions in the remaining olive oil until soft. Cook them until they are translucent for about 5 minutes.
  • Add the black beans and the rest of the spices to the pan. Reduce the heat to a simmer.
  • When potatoes are done add them to the pan. Add the hot sauce and squeeze the lime on top.
  • Warm tortillas according to the package instructions and serve immediately with the toppings!

Notes

Storage & Leftovers
These are great for make-ahead and meal prep.  The taco meat reheats well.  Store it in an airtight container in the fridge for up to five days.  Reheat it in the microwave.
 
Freezing
You can freeze the taco meat in a freezer-safe container for up to three months.  Thaw out the lentil filling in the fridge.

Nutrition

Calories: 128kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 96mgPotassium: 242mgFiber: 3gSugar: 3gVitamin A: 8051IUVitamin C: 4mgCalcium: 34mgIron: 1mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!