Sweet Potato and Black Bean Tacos

I think I could eat tacos every single day of my life and be totally happy. The ingredient and flavor possibilities are basically endless which means I’ll never get tired of them.

I want to stuff these sweet potato and black bean tacos in my face right now. For breakfast. That’s how good they are.

They are also ridiculously easy to prepare so they are great for lunch or an easy weeknight meal. Done and done in just under 30 minutes. Obviously, they are also meatless which means your veggie and vegan friends will love you forever and always. But you carnivores need not worry, you don’t need the meat. Sweet potatoes and black beans are plenty filling, trust me, okay? I had some shredded cabbage in my fridge so I threw it on top and it was pretty much perfect because it added some crunch. Oh, then cilantro, I know some of you hate it, but I piled it on. I didn’t even need to add cheese, and that’s saying a lot my friends! I did have to add some sour cream though, because I cannot just not be stopped there.

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Yield: 5-6 tacos

Sweet Potato and Black Bean Tacos

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Sweet Potato and Black Bean Tacos - delicious and hearty vegetarian taco filling - black beans and sweet potatoes seasoned with Mexican spices!

Ingredients

• 1 large sweet potato, peeled and cut into bite-size pieces
• 3 tablespoons olive oil, divided
• 1/3 cup diced onion
• 1 15-ounce can unseasoned black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 6 small corn tortillas (or whatever you prefer)
• desired toppings (like red cabbage, cheese, sour cream, cilantro, salsa, avocado, etc.)

Instructions

1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper. Add the sweet potatoes in an even layer. Drizzle 1 tablespoon of the olive oil over the potatoes. Sprinkle with some salt and pepper. Roast the potatoes in the oven for 10-15 minutes until cooked and lightly golden.
2. While the potatoes are roasting, heat the remaining 2 tablespoons of olive oil in a saute pan on medium heat. Add the onion and cook for about 3-4 minutes or until translucent. Add in the black beans along with the cumin, chili powder, paprika, cayenne pepper, and the salt and pepper. Cook for another 4 minutes until beans are softened. Once the potatoes are done, add to the black bean mixture and stir together. Let everything cook together for another 5 minutes and then serve on tortillas and with desired toppings.

Notes

Serving Size: 1 taco; Without toppings; Calories : 180, Fat: 7.8 g; Carbs: 25 g; Sugars: 1.2 g; Protein: 4.4 g; WW Points Plus: 5

Nutrition Information:

Yield:

6

Serving Size:

1 taco
Amount Per Serving: Calories: 241Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 206mgCarbohydrates: 35gFiber: 9gSugar: 3gProtein: 9g

Related posts:

Sweet Potato and Black Bean Quesadillas Skinny Bitch Tuesday: Spicy Black Bean Enchiladas Spicy Black Bean Dip Spicy Black Bean Soup