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.*