BLACK BEAN & SWEET POTATO TACOS | VEGETARIAN

These Black Bean & Sweet Potato Tacos are gluten-free and vegetarian.  They make a wonderful breakfast, lunch or dinner taco recipe that is ready in under 30 minutes!

BLACK BEAN & SWEET POTATO TACO

S | VEGETARIAN

Omggg these were so amazing!! So thankful i found this recipe. Put the beans and sweet potato mixture in a container for a “burrito” bowl for lunch tomorrow! I can’t wait! It’s a really power packed meal that fills you up its great. I added avocado and smoky chipotle salsa, so fricken good!

Prep Time: 20 mins

Cook Time: 10 mins

Yield: 8 1x

Category: Dinner, Gluten Free, Vegetarian

INGREDIENTS

1 cup refried black beans

1 cup sweet potato puree, homemade or canned*

1 cup grated cheese

8 corn tortillas

Olive oil

AVOCADO SALSA: (OPTIONAL)

1 large avocado, diced

1 tomato, small diced

1/4 cup chopped red onion

1 clove garlic, minced

1 tablespoon chopped cilantro

Juice of 1 lime

Salt, to taste

INSTRUCTIONS

1. Pre-heat oven to 450 F. Line a large baking sheet with parchment paper and brush with a small amount of olive oil. If corn tortillas aren’t very pliable you may need to warm on the stove or microwave for about 5 seconds each before assembling tacos.
2. Spread about 1 tablespoon of refried beans on half of the tortilla and top with 1 tablespoon sweet potato and a sprinkling of cheese. Fold tortilla over and repeat with remaining ingredients. Brush the top of each taco with a small amount of olive oil and bake for about 10 minutes, flipping once.
3. Make the avocado salsa while tacos are baking. Add all ingredients to a medium sized bowl and mix until combined.
4. Let tacos cool for a few minutes before eating and top with avocado salsa, if desired. Recipe serves 2-3 people but can easily be adapted to make more.

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