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Black Bean Sweet Potato Tacos

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.

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

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 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

Instructions

    Cup of Yum
  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. 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

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

% 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.