Spicy Sweet Potato and Black Bean Tacos

Servings: 4 | 30 minutes | 320 kcal

Created by a lazy chef with a love for Mexican food, this recipe takes its inspiration from traditional Mexican tacos, but with a vegan twist.

This recipe was created on a lazy Sunday evening when the fridge was barely stocked. All that was left were some sweet potatoes, a can of black beans and a few spices. And voila, the Spicy Sweet Potato and Black Bean Tacos were born.

Ingredients

2 pieces sweet potato
1 cups black beans
1 pieces onion
2 pieces garlic cloves
8 pieces taco shells
1 pieces avocado
2 teaspoons cilantro
2 teaspoons lime juice
2 teaspoons olive oil
1 teaspoons cumin
0.5 teaspoons cayenne pepper

Instructions

Preheat oven to 400 degrees and bake sweet potatoes until tender.
While potatoes are baking, sauté onion and garlic in a pan with olive oil until softened.
Add black beans, cumin, and cayenne pepper to the pan. Stir until beans are heated through.
When sweet potatoes are done, slice them open and scoop out the insides. Add this to the pan with the beans and stir to combine.
Fill taco shells with the sweet potato and bean mixture. Top with sliced avocado, cilantro, and a squeeze of lime juice.