Yams Black Bean Tacos

 

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Video taken from the channel: Deliciously Ella


 

Sweet Potato and Black Bean Tacos

Video taken from the channel: V&V Supremo


 

Quick Black Bean Sweet Potato Tacos | Vegetarian

Video taken from the channel: Evolving Table


 

Sweet Potato and Black Bean Tacos | Easy Vegan Weeknight Dinner

Video taken from the channel: Two Market Girls


 

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Video taken from the channel: Easy Cooking With Marta


 

Sweet Potato & Black Bean Tacos {Vegan & Gluten-Free, 30-minute Meal}

Video taken from the channel: That’s Deelicious!


Heat oven to 400ºF. Line a sheet pan with foil. Spread sweet potato on the sheet pan, drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon cumin and chili powder. Toss until evenly coated.

Bake in the oven for 45 minutes or until potatoes are tender. Add the roasted sweet potatoes and cilantro to the black beans and gently toss to combine. Fill the tortillas with the black bean mixture and top with guacamole and cheese, if using. Serve with lime wedges.

To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip. Garnish with feta, pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.

Layer 2 corn tortillas, then top them with sweet potato pieces, black beans, chopped red onion, grated cheese, avocado, and cilantro. Squeeze lime juice over the top of all the filling ingredients. Top with sriracha or other hot sauce if desired.

These sweet potato black bean tacos are flavorful, filling and so delicious. Toss the sweet potato cubes, onion wedges, olive oil, lime juice, cumin, chili powder, cayenne pepper, and salt in a bowl. Transfer to a rimmed baking sheet. Vegetarian Black Bean Sweet Potato Tacos make a simple lunch or dinner recipe that is so easy to meal prep!

Sweet potato cubes are cooked with onions in a skillet, layered with canned refried black beans, and topped with cheese and cilantro in a healthy corn tortilla. Roasted sweet potatoes are seasoned and served with black beans and a zesty coleslaw on top of heated corn tortillas. Add some guacamole or hot sauce on top and you have a healthy and flavor-packed dinner. Need some guacamole inspo?

Check out my Black Bean and Corn Guacamole or Grilled Veggie Guacamole. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice.

Heat until warmed through. Toss in roasted sweet potatoes. In saucepan, combine black beans with salsa verde; cook on medium until warm, stirring. Serve sweet potatoes and beans with avocado, corn tortillas, cotija or. Sweet potato black bean tacos are a super delicious plant-based taco choice!

They are easy to make and full of protein. What’s not to love? Tacos are often focused on rich meats, but we wanted a.

List of related literature:

tip: For extra flavor, try sprinkling sweet potatoes with 1 tablespoon sugar, 1 teaspoon ground cumin, and 1 teaspoon chili powder before baking.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

If you can find them, Beauregard, Garnet, or Jewel sweet potatoes have the best texture for this recipe.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add the tortillas, the shaved cobs, and the sweet potatoes, and simmer the mixture over low heat, stirring occasionally, for 20 minutes or until the sweet potatoes are tender.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Add the black bean mixture and 1 cup of the pepper jack cheese to the mashed sweet potatoes.

“Air Fry Genius” by Meredith Laurence, Jessica Walker
from Air Fry Genius
by Meredith Laurence, Jessica Walker
Walah! LLC, 2017

PAN­ROASTED POTATOES WITH SOUTHWESTERN SPICES Combine ½ teaspoon chili powder, ½ teaspoon sweet paprika, ¼ teaspoon ground cumin, and ⅛ teaspoon cayenne pepper in bowl.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Not only do the sweet potatoes thicken it up and make the chili more hearty, the flavor is amazing with the heat.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

I love these refried black beans as a side to a Mexican dinner, topped with a little cotija and red onions.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

This recipe produces a firmer finished product with much more flavor — a definite improvement over store-bought sweet potatoes from a can.

“Canning and Preserving For Dummies” by Amelia Jeanroy, Karen Ward
from Canning and Preserving For Dummies
by Amelia Jeanroy, Karen Ward
Wiley, 2009

Heat precooked or canned black beans, adding ground cumin, chili powder, fresh oregano, and salt.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Fry tortillas, 1 at a time, over medium-high heat 30 seconds on each side or until crisp and lightly browned.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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3 comments

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  • I absolutely love your channel, I only discovered it a few days ago but I have watched as much as I can, you are so sweet I just love you, from the highlands of Scotland x

  • I love a TVP & mushroom mix for my protein and top it with cooked black bean, corn & onion. And my family always has to have Mexican rice it’s sooo good! We love Tacotastic Tuesdays!

  • Hahaha! I was totally gonna say: What’s up with the Blizzard Wardrobe??? before you mentioned it.
    P.S. I always blend Chipotle/Adobo into Vegan Sour Cream. Soooo Good on Nachos, Tacos, Burritos & Enchiladas…and even on Chili Cheese Stuffed Baked Potatoes!