sweet potato and black bean tacos
Sweet potato and black beans make for easy gluten free and vegan tacos with lots of flavor!
Sweet Potato and Black Bean Tacos
Ingredients
- 1 tablespoon avocado oil or oil of choice
- 2 sweet potatoes
- 2 cups of cooked black beans
- 3 garlic cloves chopped
- 1/2 red pepper chopped
- 1/2 cup chopped onion
- 1/2 jalapino de-vained, deseeded and chopped small
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 cup stock of choice
- Salsa cilantro, cheese (optional) and avocado to top.
- Corn tacos 10*
Instructions
- Preheat oven to 375F
- Place sweet potatoes on a baking sheet, prick so the skins do not burst and roast until soft. The time will vary depending on the size of the sweet potatoes, cook until they can be easily mashed. Leave to cool. When cool, scrape the inside of the sweet potatoes into a bowl and mash by hand or with the paddle attachment of a KitchenAid mixer. Season to taste.
- Heat oil in a small pan over a medium low heat. Add onion, peppers, jalapeno and garlic and cook until the onion is slightly translucent, around 5 minutes. Add spices and cook for 1 minute. Add remaining ingredients and cook for 5-10 minutes. Mash by hand slightly in the pot. If beans are too liquid cook for a little longer. Beans should be soft but not runny or dry..
- Optional: fry/grill corn tacos to make them crispier.
- To assemble tacos, smear mashed sweet potatoes onto taco and top with beans. Serve with salsa, cilantro, avocado and cheese if not vegan.
Notes
*We prefer partially cooked Guerrero tacos, available at our Costco in California.