Black Bean & Sweet Potato Tacos

by inspiredrd on October 9, 2011

black bean sweet potato tacoHas your family tried a Meatless Monday yet?  We don’t always do it on a Monday, but we go meatless at least once a week.  Not only is it good for our health to have a vegetarian meal, but it saves money and usually takes less time to prepare.  Last week I took the small sweet potatoes that were leftover from our Bountiful Basket and made vegetarian tacos with them.  I put this together on Thursday afternoon, thinking it would be a perfect quick meal for after T-Ball practice.  Unfortunately, the green chiles I used were WAY hotter than expected, so the kids couldn’t eat them.  Jeff and I thought they were perfect though!  We had tacos on Thursday night then taco salad with the leftover filling on Friday night.

Here’s how you make them:

Take 2-3 small sweet potatoes (or one large sweet potato), peel and dice into small chunks.  Spread on a baking sheet and roast at 400 degrees for about 20 minutes.  No need for oil.  Throw the roasted sweet potatoes into a large bowl with 1 can of rinsed black beans (no salt added), 2 diced tomatoes, 2 diced green chiles, 3 cloves garlic.  Add in your favorite taco spices and a splash of olive oil, toss it all together and let refrigerate until you are ready to make your tacos.meatless taco filling meatless tacosMeanwhile, you can do any number of things.  This is what my kids were up to that day.

Hooray for hoodie weather!

When you are ready to make your tacos, take a package of corn tortillas (if you are gluten-free, make sure the package specifies gluten-free corn tortillas), and heat a skillet or griddle over medium high heat.  Place a tortilla onto the hot skillet until the first side becomes browned (about 2-3 minutes).  Flip over and heat up the other side.  When the tortilla is nice and crispy but still pliable, fold in half and set aside.  Repeat with remaining tortillas.  This is my favorite way to use corn tortillas so that they don’t crack or tear.Heat up the taco filling in the microwave or on the stove then make your tacos.  You can add any taco fixing that you like.  I had some iceberg lettuce on hand from last weekend’s basket, and it ended up being the perfect thing to balance out the heat from the green chiles.
sweet potato black bean tacoStuff, serve, enjoy.

Black Bean & Sweet Potato Tacos
Recipe type: Main
 
Ingredients
  • 2-3 small sweet potatoes, peeled and diced
  • 2 tomatoes, diced
  • 1 can no-salt added black beans, rinsed
  • 2 roasted green chiles, diced (or 1 small can)
  • 3 cloves garlic, minced
  • ½ tsp. each of salt, pepper, cumin, oregano
  • 10 corn tortillas
  • taco fixing (lettuce, cilantro, green onions, avocado) all optional
Instructions
  1. Preheat oven to 400 degrees. Spread diced sweet potatoes into single layer on large baking sheet. Roast for 20 minutes.
  2. Take out and set aside.
  3. In large bowl, combine roasted sweet potatoes, tomatoes, black beans, green chiles, garlic and spices. Toss and refrigerate until time to eat.
  4. When ready to make tacos, heat a large skillet or griddle over medium-high heat. Place a tortilla onto the hot skillet until the first side becomes browned (about 2-3 minutes).  Flip over and heat up the other side.
  5. When the tortilla is nice and crispy but still pliable, fold in half and set aside.  Repeat with remaining tortillas.
  6. Heat filling in microwave or on stove, then assemble tacos with filling and any toppings you prefer.

 

Does your family eat meatless meals often?  What is your favorite meatless recipe?   


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  • http://www.jencoen.blogpost.com JenCoen

    Yum!! I am *definitely trying this recipe! The hubs and kids will love it!

  • http://www.healthywithheather.com Heather @ Get Healthy with Heather

    We definitely do meatless meals… A lot of them lately, but usually they’d be on random days… Not always Monday. Looks delicious!

  • http://nutritiondesigns.blogspot.com/ Tiffany

    Yum! These look delicious! Thanks for the recipe! Meatless meals can be challenging in my house since my husband believes meals = meat. But we try a meatless meal at least once every 1-2 weeks.

    This Fall Vegetable Curry recipe looks like another winner: http://www.myrecipes.com/recipe/fall-vegetable-curry-10000002012769/

  • Susan Woodford

    I made these for dinner last night. Thanks for the great recipe, David and I both loved them!

  • http://coffeeandcarrotjuice.wordpress.com/ cindy litwin

    looks delicious! definitely trying this recipe … thanks for sharing the recipe!

  • http://gourmandeinthekitchen.com/ Sylvie @ Gourmande in the Kitchen

    I love the combination of black beans and sweet potatoes but I’ve never had them in a taco! What a great easy dinner idea.

  • http://www.abcsofmealtime.com Selene@ABCsofMealtime

    These look delicious! I actually made something similar to that but not in tacos…never thought of that! We have started doing Meatless Mondays and am still exploring recipes. This week I made vegetarian chili: http://www.meatlessmonday.com/crockpot-mexican-chili/

    I tweaked it a bit but it came out really good and hubby and kiddo approved!

  • http://www.eastewart.com/blog EA-The Spicy RD

    Love this recipe Alysa! I want to try your method for heating corn tortillas too. I usually “steam” mine in the microwave, but then they cool off pretty quickly and get too hard. My husband boss is on a gluten-free diet too and she has a friend who makes homemade corn tortillas, so she has passed on a bunch to us. Can’t wait to make your tacos with them!

  • http://www.foodforkicks.blogspot.com Meghan

    This looks absolutely delicious! I love Mexican-inspired, and I find that tacos are one of the easiest foods to make my boyfriend to forget he’s not eating meat…Thanks for the recipe!

  • http://blog.suchthespot.com/ Darcie-such the spot

    Sweet potatoes and black beans make such a great combination. I did similar enchiladas last week and I have no doubt they’ll be making another appearance on our menu this fall/winter.

  • http://www.feedourfamilies.com Gina

    These are amazing! I made them tonight for me and the kids – everyone ate them up. We had made black bean dip with our beans earlier in the week so I used that to hold all the other ingredients in the taco shell. My kids don’t do well with tacos so this helped a lot!

    The beans + sweet potato combination was a hit! Thanks Alysa – keep the great recipe ideas coming!

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