/gheeː peaː teaː/
Servings: 4 | 45 minutes | 375 kcal
Tacos are a popular Mexican dish that have become popular all over the world. This recipe adds a vegan twist to the traditional taco filling by using spicy black beans and sweet potatoes instead of meat.
These tacos are always a hit at my house! The combination of spicy black beans and sweet potatoes is so delicious, and the fresh toppings really take the flavor to the next level.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 medium onion, diced
- 1 tsp cumin powder
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
- 8 small taco shells
- 1/2 cup salsa
- 1/4 cup cilantro, chopped
- 1/2 cup avocado, diced
- 1/2 lime, cut into wedges lime, cut into wedges
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the diced sweet potatoes and onion and cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender.
- Add the black beans, cumin powder, chili powder, garlic powder, and salt to the skillet and stir well to combine.
- Cook for an additional 2-3 minutes, until the black beans are heated through.
- Warm the taco shells in the oven or microwave according to package instructions.
- Fill each taco shell with the sweet potato and black bean mixture.
- Top each taco with salsa, chopped cilantro, diced avocado, and a squeeze of lime juice.
- Serve immediately and enjoy!