Black Bean Sweet Potato Tacos

Name: Black Bean Sweet Potato Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups sweet potatoes; 2-3 Tbsp. olive oil; 1 small sweet onion; 2 cloves garlic; ½ tsp. salt; ¼ tsp. pepper; 1 cup refried black beans; 1-2 Tbsp. coconut oil; 8 corn tortillas; ½ cup cheese; cilantro; See this recipe in Healthy Meal Plan #2

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5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
435 kcal
Course
Main Course
Cuisine
Mexican

Black Bean Sweet Potato Tacos

Wren Wallace

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Vegetarian Black Bean Sweet Potato Tacos make a simple lunch or dinner recipe that is so easy to meal prep! Sweet potato cubes are cooked with onions in a skillet, layered with canned refried black beans, and topped with cheese and cilantro in a healthy corn tortilla.

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Ingredients

Servings

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 to taste
¼ tsp. pepper to taste
1 cup refried black beans
1-2 Tbsp. coconut oil optional
8 corn tortillas
½ cup cheese Monterrey Jack
cilantro finely chopped
See this recipe in Healthy Meal Plan #2

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Instructions

In a large skillet place olive oil and sweet potatoes. Cover skillet and cook over medium heat for 5-7 minutes, stirring occasionally.
Add onions, garlic, salt and pepper. Continue cooking over medium heat for 12-15 minutes, or until sweet potatoes are cooked through.
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.
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!
See this recipe in Healthy Meal Plan #2.

Notes

Serving size is 2 tacos.
Serving size is 2 tacos.
Feel free to leave cheese off or use a vegan cheese alternative.
How to Prep Ahead: Cook the sweet potatoes and onions and store them in the refrigerator for up to 4-5 days. Cook up the tortillas and assemble the tacos when you're ready to eat them. Or, prepare and assemble the entire taco (sans cilantro) and wrap them individually in aluminum foil. (You can put a parchment paper liner on the inside if you'd like!) When you're ready to eat, simply reheat them in the oven or in a toaster oven and sprinkle on the cilantro just before serving.
How to Store: Place leftover black beans and leftover sweet potato in separate airtight containers. Keep them in the fridge for up to 3 to 4 days.
How to Freeze: These are best frozen by ingredient. Tightly wrap or cover the black beans and sweet potato separately and freeze for up to 3 months.
How to Reheat: Warm completely assembled tacos back up in the microwave. You can use a skillet or microwave to heat up the black beans and sweet potatoes if stored separately.

Nutrition Information

Show Details

Calories 435kcal (22%) Carbohydrates 60g (20%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 7g (35%) Cholesterol 14mg (5%) Sodium 475mg (20%) Potassium 711mg (20%) Fiber 11g (44%) Sugar 6g (12%) Vitamin A 19010IU (380%) Vitamin C 3.6mg (4%) Calcium 198mg (20%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 435 kcal

% Daily Value*

Calories	435kcal	22%
Carbohydrates	60g	20%
Protein	12g	24%
Fat	16g	25%
Saturated Fat	7g	35%
Cholesterol	14mg	5%
Sodium	475mg	20%
Potassium	711mg	15%
Fiber	11g	44%
Sugar	6g	12%
Vitamin A	19010IU	380%
Vitamin C	3.6mg	4%
Calcium	198mg	20%
Iron	2.4mg	13%