Are you looking for a delicious vegetarian/vegan option to your beloved tacos? Well look no further! This simple recipe packs a punch and is full of delicious goodness.
I stumbled upon a version of this recipe some time ago. There are multiple different ways to make this recipe, but for simplicity’s sake, I decided to do the easiest version for our readers. While I’ll be giving you the simple recipe, I’ll also give you a bonus recipe for the leftovers!
- 2 Medium Sweet Potatoes
- 2-3 TBSP Olive Oil
- 1 Clove of Garlic
- 1 Can of Black Beans
- Tortilla Shells
- 1/2 tsp Salt
- 1/2 tsp Cumin
- 1/2 tsp Coriander
- Dice the sweet potatoes to a uniform size. Pour 2-3 tablespoons of oil on a pan and heat at medium-high until hot, not burning. Place sweet potatoes in the pan and mix to coat the potatoes in oil.
- Add your dry ingredients to the potatoes. Use 1/4 tsp of salt, 1/4 tsp of cumin, and 1/4 tsp of coriander and mix until the potatoes are evenly coated. Save the rest of the dry ingredients for the beans. The potatoes will need to cook about 15-20 minutes, or until soft in the center and browned on the outside. (Don’t mix too much or the potatoes will break down and get mushy.)
- Cook your black beans in a small pot. Add the rest of the dry ingredients and cook on low heat until the beans are hot and the liquid has thickened, about 10-15 minutes.
- My favorite part! Mince and add the garlic. Now I stated one clove, but we all know to measure that shiz with your heart so if you want 3 cloves, getchyoself 3 cloves all up in there! Cook with the garlic for 1-2 more minutes.
- While the garlic is cooking in the potatoes, I recommend heating up your tortilla shells. I prefer corn tortilla, but flour tortilla will work just fine. I heat the oven to 350 degrees and cook the tortillas for about 30 seconds on each side. They’re warm, slightly crisped, and they won’t break apart because they’re too hard.
- Assemble thy taco! Put down the sweet potatoes, the beans, some lettuce, salsa, and anything else that sounds delicious, and EAT!
If you’re anything like me, and you tend to overcook, you’ll have leftovers! This is a great leftover meal on its own, or you can switch things up and make breathtaking breakfast tacos! After I had tacos for dinner, I couldn’t get enough, so the next day for breakfast I made scrambled egg tacos. I cooked the potatoes with the scrambled eggs, heated the beans and tortilla shells, threw them all together, and gorged! It was amazing, to say the least.
Please try out this recipe and let me know how you like it! Do you have a favorite sweet potato taco recipe? Do you have another vegetarian/vegan taco recipe that’s to die for? Let us know! We’d love to try them ourselves!
With peace and love,