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.
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
|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|
|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
- Paper towels
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.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrates: 42g
- Protein: 8g