Heat olive oil in a skillet over medium heat. Add black beans. Cook, stirring occasionally until heated through, about 5 minutes. Add taco seasoning; stir to combine. Stir in water and cook 1 to 2 minutes or until water is absorbed. Remove from heat.
Recipe
Author
Hy-Vee Test Kitchen
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Description
If you haven't been adding sweet potatoes to your tacos, now's the time! They add a subtle sweetness you won't be able to get enough of!
See how this recipe comes together on Vegan and Veggie Ventures with Lala and Coco on HSTV.com.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita olive oil | ||
| 1 (15-oz.) can Hy-Vee no-salt-added black beans, drained and rinsed | ||
| 1 (1-oz.) pkg. taco seasoning, desired flavor | ||
| ¼ c. water | ||
| 1 microwaveable sweet potato | ||
| 4 white corn tortillas | ||
| Desired toppers, such as: salsa verde, avocado, red onions, shredded red cabbage, heirloom tomato, and/or lime wedges |
Things To Grab
- Skillet
- Paper towels
Directions
Meanwhile, microwave sweet potato according to package directions; cool slightly. Cut into bite-size pieces. Wrap corn tortillas in a damp paper towel and microwave at 30-second increments until warm.
Divide black beans and sweet potatoes among corn tortillas. Serve with desired toppers and/or sides of Vegan Street Corn and/or Strawberry Jalapeno Salsa.
Nutrition facts
Servings
240 Calories per serving
1 taco
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrates: 42g
- Protein: 8g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 15%