Veggie Black Bean and Sweet Potato Tacos

Recipe

Main Dish
Veggie Black Bean and Sweet Potato Tacos

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
5min
Prep
15min
Total

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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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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
1microwaveable sweet potato
4white 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

  1. 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. 

  2. 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. 

  3. 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%