Ingredients
Scale
- 2 medium-sized sweet potatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 bell pepper, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Tortillas (corn or flour)
- Fresh avocado, lime, and cilantro for garnish
Instructions
- Wash and peel the sweet potatoes, then cut them into small cubes.
- Boil the sweet potato cubes in a medium pot for about 15 minutes until tender. Drain and set aside, seasoning with salt, pepper, cumin, and paprika.
- In a non-stick skillet, sauté the diced onion and garlic in olive oil until translucent. Add the diced bell pepper and cook for another 3-4 minutes. Mix in the black beans and boiled sweet potatoes until well combined.
- Warm the tortillas in a separate pan. Spoon the sweet potato and black bean mixture into each tortilla, then top with avocado, lime juice, and cilantro.
Notes
- Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm the filling in a skillet or microwave.
- The filling can also be frozen for up to a month.
- Serve with fresh salsa or salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetarian
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 taco
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg