Black Bean & Sweet Potato Tacos

Black Bean & Sweet Potato Tacos

These Black Bean & Sweet Potato Tacos are gluten free and vegetarian. They make a great breakfast, lunch or dinner taco recipe.

 Course Main Course

 Cuisine Mexican

 Prep Time 10 minutes

 Cook Time 20 minutes

 Total Time 30 minutes

 Servings 4 servings

 Calories 435 kcal

 Author London

Ingredients

• 4 cups sweet potatoes cut into 1/2-inch cubes
• 2-3 tbsp olive oil
• 1 small sweet onion finely diced
• 2 cloves garlic crushed
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup refried black beans
• 1-2 tbsp coconut oil
• 8 corn tortillas
• Cilantro
• 1/2 cup Cheese *can use vegan cheese

Instructions

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. 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. *Serving size is 2 tacos.*

Simple Vegan Dinner

Ingredients

• 15 oz black or red beans
• 1 ½ cups vegetable broth
• 1 cup dry quick cooking brown rice
• 1 tablespoon plus 1 teaspoon chili powder – divided
• 1 ½ teaspoons cumin – divided
• 1 teaspoon turmeric
• 2 teaspoons ground sea salt – divided add more or less as desired
• ½ teaspoon of ground black pepper add more or less as desired
• 1 medium onion – chopped
• 1 red bell pepper – removed and chopped
• 3 cups spinach
• 1 teaspoon of avocado or extra virgin-olive oil or 2 tablespoons of vegetable broth
• ½ cup of chopped cilantro optional
• Lime wedges optional

Instructions

1. Drain and rinse the beans and put them in a medium sauce pan and cover with water. Bring to a boil at high heat, once the water is boiling reduce the heat to simmer. Add 1 tablespoon of chili powder, 1 teaspoon cumin, turmeric, and ground pepper and stir well to combine. Simmer for 20 minutes, stirring occasionally. Stir in the sea salt at the end.
2. In a large skillet with a lid, heat the oil, or, 2 tablespoons of vegetable broth if you don’t cook with oil, on medium heat. When the oil/broth is hot, add the onion and bell pepper and sauté until tender. Pour the 1 and ½ cups of vegetable broth over the vegetables and bring to a boil. When the broth is boiling stir in the rice, cover, and reduce the heat to simmer for the amount of time directed on the package. Usually 20 minutes.
3. When the rice is done, remove the lid, add the spinach, and put the lid back on. Let sit for 5 minutes.
4. Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and ½ teaspoon of cumin, and grind more sea salt and black pepper on top if desired. Fold the beans and spices into the rice and veggies until well combined. Serve with fresh cilantro and lime wedges.
5. Enjoy!