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

black beans

🥗Healthier: cooked lentils

💰Cheaper: canned chickpeas

Lentils offer protein with fewer calories, while chickpeas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is typically cheaper.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat is healthier, while flour tortillas are often less expensive.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole is healthier, while sour cream is a cheaper alternative.

Coat the sweet potato chunks with 2 Tbsp oil and ½ tsp of salt, then spread them out on a Large Sheet Pan lined with parchment paper.

Bake at 425ºF for about 30-35 minutes, mixing them about halfway through.

Meanwhile, heat olive oil in a large saucepan over medium-high heat.

Add the garlic and taco seasonings and cook, stirring often, until fragrant (about 1 minute).

Mix in the black beans, cayenne pepper, and water. Then bring to a simmer, reduce heat to medium, and cook covered for 10 minutes.

Remove cover, mash half of the beans with a potato masher, stir and cook an additional 3 minutes to dry out some of the moisture.

Mix in the lime juice and salt and pepper, remove from heat and let cool slightly before serving.

To build tacos: On a warmed corn tortilla, layer about 2 tablespoons of black beans, about 1/4 cup of sweet potato chunks, and toppings of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens