Sweet Potato Black Bean Tacos
Servings: 4 servings
Calories: 382kcal
These Sweet Potato Black Bean Tacos are a great vegetarian, vegan friendly dinner. Works well when meal prepping, and the sweet potato black bean filling can be used in everything from tacos to salads to burrito bowls.
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Ingredients
- 1-2 tablespoons olive oil
- 2 medium sweet potatoes peeled and cut into 1" cubes
- 1 medium yellow onion sliced
- 1 (14 ounce) can low sodium black beans drained and rinsed
- 1 ½ tsp taco seasoning divided
- ¼ teaspoon fine sea salt
items for tacos
- favorite taco shells
- sliced avocado
- pico de gallo
- cheese vegan friendly if needed
Instructions
- Preheat oven to 400ºF and line medium baking sheet with parchment paper, or grease with oil.
- Prepare sweet potatoes: Add diced sweet potatoes to greased baking sheet, drizzle on oil, add 1 tsp taco seasoning, a dash of salt, toss to mix and bake for about 20 minutes at 400ºF, or until potatoes of soft.
- Prepare onions and black beans: In medium skillet over medium heat, add oil, onions and garlic; stir frequently until onions are translucent and garlic fragrant, about 3-4 minutes. Stir in rinsed black beans, sprinkle on some taco seasoning (I used about 1/2 teaspoon) and cook for about 3-4 minutes. Reduce heat to low and cover while the sweet potatoes finish cooking.
- Meanwhile, gather the rest of your taco ingredients to serve with, such as taco shells, sliced avocado, salsa or pico de gallo, cheese and lettuce.
- Once everything is done, assemble tacos and enjoy!
Notes
Serving size is based on 2 tacos.
Nutrition
Serving: 1 serving | Calories: 382kcal | Carbohydrates: 45g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 675mg | Potassium: 500mg | Fiber: 6g | Sugar: 9g | Vitamin A: 16456IU | Vitamin C: 6mg | Calcium: 264mg | Iron: 1mg