0 from 0 votes
Sweet Potato Black Bean Tacos
These Sweet Potato Black Bean Tacos are a great vegetarian, vegan friendly dinner. Works well when meal prepping, and the sweet potato black bean filling can be used in everything from tacos to salads to burrito bowls.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1-2 tablespoons olive oil
- 2 medium sweet potatoes peeled and cut into 1" cubes
- 1 medium yellow onion sliced
- 1 14 ounce can low sodium black beans, drained and rinsed
- 1.5 tsp taco seasoning divided
- Dash of Salt
items for tacos
- favorite taco shells
- Sliced avocado
- Pico de Gallo
- cheese vegan friendly if needed
Instructions
- Preheat oven to 400ºF and line medium baking sheet with parchment paper, or grease with oil.
- Prepare sweet potatoes: Add diced sweet potatoes to greased baking sheet, drizzle on oil, add 1 tsp taco seasoning, a dash of salt, toss to mix and bake for about 20 minutes at 400ºF, or until potatoes of soft.
- Prepare onions and black beans: In medium skillet over medium heat, add oil, onions and garlic; stir frequently until onions are translucent and garlic fragrant, about 3-4 minutes. Stir in rinsed black beans, sprinkle on some taco seasoning (I used about 1/2 teaspoon) and cook for about 3-4 minutes. Reduce heat to low and cover while the sweet potatoes finish cooking.
- Meanwhile, gather the rest of your taco ingredients to serve with, such as taco shells, sliced avocado, salsa or pico de gallo, cheese and lettuce.
- Once everything is done, assemble tacos and enjoy!
Cup of Yum