Sweet Potato & Black Bean Tacos

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Tacos are a weekly meal in my house. Why? Because...tacos. As a staple from week to week, it has been great to come up with different flavor and ingredient combinations for taco stuffing to keep things fresh.

I never used to be much of a sweet potato fan until my diet transitioned to focus on more whole foods. Sweet potatoes are great for boosting your immune system and are also packed with fiber, vitamins, and minerals. Even if you are not a huge fan of sweet potatoes, I would encourage you to give this recipe a chance!

You will create a "taco meat" mixture from the sweet potatoes and black beans, and the added spices combined with fresh squeezed lime juice, cilantro, and avocado will pull all of the ingredients together to make them fit right into that beloved taco shell.

This recipe is also perfect for meal prep and/or leftovers! Since it is an easy, one-pot dish you can store the taco stuffing in an airtight container in the fridge, and then assemble tacos as you need them, or eat the stuffing by itself!

I hope you enjoy these tacos for your next Taco Tuesday! Or you can live by my taco motto: every day is taco day. This recipe is great for everyone, and is super easy to pull together! Let me know how your tacos turn out, and be sure to make any changes you see fit to make this dish perfect for your preferences! Tag your @joyfulvegann in your IG stories and posts so I can share your beautiful finished products!

As always, stay happily healthy, friends!

Sweet Potato & Black Bean Tacos

Total Time: 45 min

Serves: 6-8 tacos

Ingredients

1 large sweet potato, cubed

~2-3 tbsp olive oil

salt & pepper to taste

1/4 onion, diced

2-3 cloves of garlic, minced

1 can of black beans, drained

1/4 cup tomato sauce

Juice from 1 lime

1 1/2 tsp chilli powder

1/2 tsp cumin

1/2 tsp paprika

1 avocado, sliced or diced

cilantro, for garnish

6-8 tortillas of choice (I love these from Whole Foods)

Instructions

1. Preheat oven to 425 degrees (F). Drizzle baking sheet with 1-2 tbsp of olive oil and spread sweet potato cubes over the sheet. Mix potato cubes around in the olive oil. Sprinkle desired amount of salt and pepper over potatoes. Bake at 425 for 30-35 minutes, mixing halfway through.

2. Once potatoes are about halfway through baking time start heating a large saucepan over medium heat. Add ~1 tbsp of olive oil.

3. Add onion and garlic to sauce pan and cook for ~5 minutes until onions are just translucent.

4. Add drained black beans to saucepan. Cook ~5 more minutes, stirringly regularly.

5. Add roasted sweet potatoes, tomato sauce, lime juice, and spice mixture to saucepan. Stir to combine. Allow to cook over low heat for ~5 more minutes.

6. Assemble tacos by layering sweet potato & black bean mixture in a tortilla followed by sliced avocado and cilantro for garnish. Enjoy!