Black Bean Sweet Potato Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
435 kcal
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Course
Main Course
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Cuisine
Mexican
Black Bean Sweet Potato Tacos
Description
These tacos use sweet potatoes cooked in olive oil until tender and caramelized along with sautéed onions and garlic seasoned lightly with salt and pepper. Spread on corn tortillas with refried black beans, they deliver a balanced filling of sweet and savory flavors.
The Monterrey Jack cheese melts slightly over the warm filling, adding a creamy texture contrast. Warming the tortillas separately in a skillet with optional coconut oil enhances flavor and pliability while preventing sogginess.
As a taco filling, the sweet potato and black bean mix is filling and nutritious, suitable for a casual meal or part of a vegetarian menu. Fresh cilantro sprinkled on top adds brightness. These tacos are best enjoyed fresh, assembled just before serving.
Leftovers keep well when components are stored separately in airtight containers. The filling reheats on the stovetop or microwave while assembled tacos can be wrapped and warmed in the oven. The recipe accommodates cheese substitutions or omitting cheese for dietary preferences.
Ingredients
- 4 cups sweet potato 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. black 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
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 two tacos per person to guide portioning.
- Omit cheese or use plant-based alternatives to adapt for vegan diets.
- Cook and store sweet potato and onion mixture up to 4-5 days in the refrigerator for quick assembling later.
- Store leftover black beans and sweet potato mixture separately in airtight containers; refrigerate up to 4 days.
- Freeze cooked sweet potato and black beans separately for up to 3 months; reheat before assembling tacos.
- Reheat assembled tacos in the microwave or warm components separately on stovetop before assembling.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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