Sweet Potato & Black Bean Tacos | Easy Weeknight Dinner 🌮🍠

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.

Wrap each sweet potato in aluminum foil completely.

Preheat toaster oven to 400°F (200°C) and place wrapped sweet potatoes on the baking sheet.

Bake sweet potatoes for 30-40 minutes until tender.

For a quicker method, puncture sweet potatoes with a fork and microwave in a bowl covered with a damp paper towel for 4-minute increments until tender.

In a pot over medium-high heat, add 1 tablespoon of neutral oil and let it warm up.

Add diced onion and sauté for about 3 minutes until translucent.

Add minced garlic (2-5 cloves) and stir.

Add 1 teaspoon paprika, 1 teaspoon ground cumin, and 0.5 teaspoon Mexican oregano; stir to combine with the onions.

Add 1 teaspoon Adobo sauce and stir in.

Add 2 cans of drained and rinsed black beans and 0.5 cup of water; stir well.

Bring to a boil, then cover and reduce heat to simmer until sweet potatoes are done.

Once sweet potatoes are baked, let them cool for about 10 minutes before handling.

Unwrap each sweet potato and slice them open; scoop out the flesh into a bowl.

Mash the sweet potato until smooth, using a fork or a food processor if desired.

Heat corn tortillas directly on a gas stove flame until warm and slightly charred.

Assemble tacos by adding the mashed sweet potato and black bean mixture to each tortilla.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens