Black Bean and Sweet Potato Tacos

black bean lentil tacos sweet potato Jun 12, 2024
Black Bean and Sweet Potato Tacos

Black Bean and Sweet Potato Tacos
Serves: 4 Total time: 10 minutes FODMAP rating: high

Get ready to enjoy these delicious plant-based black bean and sweet potato tacos! Packed with wholesome ingredients and bursting with flavor, these tacos make the perfect healthy and satisfying meal. Ideal for Taco Tuesday or any night of the week, this easy-to-follow recipe will be a hit with everyone.

3 to 4 medium sweet potatoes, peeled and sliced into 1-inch chunks
2 tablespoons vegetable broth
¼ teaspoon cayenne pepper, optional
1 tablespoon vegetable broth
1 small yellow or white onion, finely chopped
2 teaspoons ground cumin
¼ teaspoon chili powder
2 cans black beans, rinsed and drained or 3 cups cooked black beans
โ…“ cup water
1 teaspoon sherry vinegar or lime juice
black pepper to taste
8 to 10 small corn tortillas
Good Food cilantro dressing, optional

Roast the sweet potatoes:
2.Preheat the oven to 425โ„‰ and line a large, rimmed baking sheet with parchment paper for easy clean-up.
3.Toss the prepared sweet potatoes with the veggie broth, cayenne pepper (if using) and salt.
4.Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.

Prepare the black beans:
1.Warm vegetable broth in a large saucepan over medium heat. Add the onions and a sprinkle of salt. 2.Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
3.Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans.
4.Remove from heat, stir in the vinegar, season with salt (a little over ¼ teaspoon) and pepper, and cover until you’re ready to serve.
5.To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes and cilantro dip.
6.Repeat with remaining tortillas and serve.

FODMAP Swap: Keep sweet potato portions to under โ…” cup and increase as tolerated; keep garlic and onion ingredients to under ½ teaspoon (including chili powder) and increase as tolerated; keep black bean portions to under ¼ cup and increase as tolerated


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