These Black Bean and Sweet Potato Tacos are without gluten and veggie lover. They make a brilliant breakfast, lunch or supper taco formula that is prepared in less than 30 minutes!
Regardless of whether you are veggie lover, gluten free, needing to eat healthy, or simply requiring an adjustment in your morning meal or lunch schedule… these Black Bean and Sweet Potato Tacos could conceivably be your answer!!
In addition to the fact that they are stacked with sustenance, you can include your seasonings of decision. Some days we will include a touch of salsa, different days Sriracha gets stacked to finish everything. Not feeling the dairy?… leave off the cheddar! Or then again you can substitute it for a vegetarian or sans dairy elective.
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Ingredients
- 4 cups sweet potatoes peeled, cut into 1/2-inch cubes
- 2-3 Tbsp. olive oil
- 1 small sweet onion finely diced
- 2 cloves garlic crushed
- ½ tsp. salt
- ¼ tsp. pepper
- 1 cup refried black beans
- 1-2 Tbsp. coconut oil optional
- 8 corn tortillas
- ½ cup cheese *can use vegan cheese
- Cilantro
Instructions
- In a large skillet place olive oil and sweet potatoes. Cover skillet and cook over medium heat for 5-7 minutes, stirring occasionally.
- Add onions, garlic, salt and pepper. Continue cooking over medium heat for 12-15 minutes, or until sweet potatoes are cooked through.
- Optional: In a separate skillet over medium heat, add one tablespoon coconut oil and 2-3 tortillas. Heat up tortillas for 1-2 minutes on each side. Remove tortillas and place on a paper towel to remove excess oil. Repeat with remaining tortillas.
- For serving, fill each tortilla with 2 tablespoons black beans and equal amounts of the sweet potato/onion mixture. Top with cheese and cilantro and enjoy!
- *Serving size is 2 tacos.*
For more detail : bit.ly/2AL5nwj
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