Sweet Potato and Bean Tacos
Who doesn’t love tacos? Sweet potatoes add flavor and texture not to mention lots of nutrition and antioxidants to these vegetarian tacos. The sweetness is a nice contrast to this savory dish and adds some healthy complex carbs to the high protein of the black beans (or other bean of your choice). Cooking your sweet potatoes and beans over the weekend really cuts prep/cook time if you’re making these during the week. Both keep well in the fridge for several days. Doing so makes assembly super quick when you get home from a long work day.
- 1 sweet potato (cut into ½ inch cubes)
- 1 cup of cooked beans
- 1 small purple onion (diced)
- 1 garlic clove (minced)
- 1 tbsp of olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- sea salt & pepper to taste
- 2 corn tortillas (best to buy frozen as there will be less preservatives and food additives. Personally, I like the brand Tree of Life)
- 2 tbsp of fresh cilantro
- chopped lime wedges
- (OPTIONAL) 2 tbsp of fresh crumbled cheese (vegan too) or avocado slices
- You can use a can of organic black beans or cook your own beans over the weekend after soaking them overnight. I also like to cook a few sweet potatoes on the weekend to speed the cooking process when making this dish during the week nights.
- Season sweet potatoes w/ salt, pepper, cumin & paprika.
- Heat oil in a skillet over medium high heat. Add onions & garlic, tossing to coat then add potatoes & stir. Cover & cook for 5-10 mins until the potatoes are soft and cooked through.
- Add beans and toss well. Cover & cook for a few mins.
- Warm tortillas, add filling, top w/cheese & cilantro or avocado slices. Enjoy!
*These travel well in a lunch box if you wrap them individually in foil wrap.
*Organic canned beans work very well and saves time but be sure they are in a BPA-free can.
