Sweet Potato and Black Bean Vegetarian Tacos Recipe: Vegetarian Sweet Potato and Black Bean Tacos are a healthy way to eat without meat. If you’re cooking for more than two, double the amount, because everyone will want more! Add your favourite toppings to these tasty and healthy tacos to keep them interesting.
Sweet Potato and Black Bean Vegetarian Tacos RecipeÂ
A healthy method to eat without consuming any meat is to consume vegetarian tacos made with sweet potatoes and black beans. Due to the fact that everyone will want more, you should double the quantity if you are preparing for more than two people. If you want to keep these tacos interesting, you can add your favourite toppings to them. They are both good and healthful.
Ingredients
- 2Â medium-sized sweet potatoes
- 3 Tbsp avocado oil
- 1 Tbsp chilli powder
- 1 tsp sea salt
- 1Â 15-oz can black beans, heated on the stove top
- 2Â large ripe avocados
- ½ cup feta cheese or cotija cheese crumbles
- Fresh cilantro, optional
- 8Â corn tortillas*
- Enchilada sauce or salsa for dipping or drizzling
Also see : Easy Sourdough Bread Recipe
Instructions
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Preheat the oven to 375 degrees Fahrenheit.
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Peel and chop the sweet potatoes and transfer them to a large baking sheet along with the avocado oil, chilli powder, and sea salt.
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Use your hands to toss everything together until the sweet potatoes are coated in oil and seasonings. Spread the sweet potatoes in a single layer over the sheet pan so that they bake evenly.
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Bake sweet potatoes at 375 for 20 to 25 minutes, or until golden-brown and soft on the inside. The exact roasting time depends on the size of the sweet potato chunks, so start keeping an eye on the sweet potatoes around 18 minutes to be sure they get nice and crispy but don’t become overcooked.
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While the sweet potatoes are roasting, heat the black beans in a small saucepan on the stove top until hot. Chop up (or prepare) any additional taco toppings as well.
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Heat up your tortillas using your preferred method. I usually microwave mine but heating them on the stove top works great too.
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Load up the tortillas with roasted sweet potatoes, black beans, sliced avocado, fresh chopped cilantro, and cheese.
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Drizzle the tacos with enchilada sauce or use enchilada sauce in a bowl as a dipping sauce. As an alternative, use your favorite salsa or hot sauce.
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Enjoy these delicious healthy vegetarian tacos!
Nutrition
- Serving:Â 1 Taco (of 8)
- Calories: 292 kcal
- Carbohydrates:Â 31 g
- Protein:Â 8 g
- Fat:Â 16 g
- Saturated Fat:Â 4 g
- Polyunsaturated Fat: 10 g
- Cholesterol: 8 mg
- Sodium:Â 1060 mg
- Fiber:Â 8 g
- Sugar:Â 2 g
Tips
Put your own spin on your tacos by topping them with your preferred ingredients, such as shredded cheese, sliced onions, or hot sauce. Instead of flour tortillas, you can use corn tortillas as an alternative for a gluten-free option.
Before roasting the sweet potatoes, you can give them a pinch of cayenne pepper or red pepper flakes if you want them to have a more fiery flavour. Remaining roasted sweet potatoes and black beans can be kept in the refrigerator for up to three days if they are placed in an airtight container inside the refrigerator.
FAQ
Q.1) Can I use canned sweet potatoes instead of fresh?
It is advised that you use fresh sweet potatoes because they have the greatest flavour and texture; but, if you want to save time, you can use canned sweet potatoes instead. Just make sure that they are completely drained before you use them.
Q.2) Can I make these tacos vegan?
Unquestionably! Simply leave out any toppings that contain dairy products, such as cheese or sour cream, and make sure that your tortillas do not contain any goods derived from animals.
Q.3) Can I freeze the leftovers?
It is possible that the completed tacos will not freeze well due to the high moisture content of the toppings; however, the roasted sweet potatoes and black beans can be frozen individually for indefinite periods of time, up to three months. The fresh tacos should be thawed and reheated before being assembled.
