Healthy Black Bean & Sweet Potato Tacos (Vegetarian)

Healthy Black Bean & Sweet Potato Tacos (Vegetarian) – 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.

 

 

Servings: 4

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

 

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. 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!

 

Recipe Notes

  • Serving size is 2 tacos.
  • Feel free to leave cheese off or use a vegan cheese alternative.

 

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Healthy Black Bean & Sweet Potato Tacos (Vegetarian)

Healthy Black Bean & Sweet Potato Tacos (Vegetarian) – 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.

  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cups sweet potatoes peeled, cut into 1/2-inch cubes
  • 23 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
  • 12 Tbsp. coconut oil optional
  • 8 corn tortillas
  • ½ cup cheese Monterrey Jack
  • Cilantro finely chopped

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. 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!

Notes

  • Serving size is 2 tacos.
  • Feel free to leave cheese off or use a vegan cheese alternative.

 

 

 

 

 

 

 

 

 

 

Source: evolvingtable.com

 

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