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Black Bean Sweet Potato Tacos
35m$7.60

Black Bean Sweet Potato Tacos

Sweet potato and black bean tacos with cabbage, avocado and salsa. Allow about 35 minutes, including warming tortillas after the filling is cooked; serve any excess filling alongside.

  • beans
  • plant-based
  • quick
  • tacos
  • Vegan
  • weeknight
Bundle it with similar meals
10 min prep25 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

avocado, sliced · 1 Count

Fresh Large Ripe Avocado

100%

In recipe$2.50
To buy$2.50
Details
Fresh Avocados · 1 each$2.50 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

canned black beans, rinsed and drained · 1 Can

Bush's Black Beans 15 oz

100%

In recipe$1.49
To buy$1.49
Details
Bush's Best · 15 oz$1.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

sweet potatoes · 2 Cup

Sweet Potato

78%

In recipe$0.88
To buy$1.12
Details
Fresh Potatoes · 1 lb$1.49 per packageBuy 1Package use: 78%Product matchEstimated at KROGER

salsa · 1 Cup

Kroger® Mild Traditional Salsa

53%

In recipe$1.16
To buy$2.19
Details
Kroger · 16 oz$2.19 per packageBuy 1Package use: 53%Product matchEstimated at KROGER

corn tortillas · 8 Each

Kroger® Soft Traditional White Corn Tortillas

27%

In recipe$0.53
To buy$1.99
Details
Kroger · 30 ct$1.99 per packageBuy 1Package use: 27%Product matchEstimated at KROGER

shredded red cabbage · 2 Cup

Red Cabbage

18%

In recipe$0.57
To buy$3.23
Details
Fresh Cabbage · 1 lb$1.29 per packageBuy 1Package use: 18%Product matchEstimated at KROGER

chili powder · 1 Teaspoon

Simple Truth Organic® Chili Powder

4%

In recipe$0.17
To buy$3.99
Details
Simple Truth · 2.12 oz$3.99 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

ground cumin · 0.5 Teaspoon

McCormick Ground Cumin

3%

In recipe$0.11
To buy$3.29
Details
McCormick · 1.5 oz$3.29 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

olive oil · 1 Tablespoon

Kroger® Extra Virgin Olive Oil

2%

In recipe$0.19
To buy$9.79
Details
Kroger · 25.4 fl oz$9.79 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

salt · 0.5 Teaspoon

Kroger® Salt

0%

In recipe$0.00
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

water · 2 Tablespoon

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$7.60

· only what you use

$1.90

per serving · 4 servings

You pay at checkout$29.59
26% used in this recipe$21.99 unused

All ingredients selected

Checkout$30.59

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • diced sweet potatoes-2 cups
  • shredded red cabbage-2 cups
  • salsa-1 cup
  • Water-2 tablespoons
  • olive oil-1 tablespoon
  • canned black beans-1 can
  • corn tortillas-8 each
  • chili powder-1 teaspoon
  • large avocado-1 large
  • ground cumin-1/2 teaspoon
  • salt-1/2 teaspoon
1
Prep ingredients
Measuring Cups
Cutting Board
Can opener
Chef’s knife

Dice the sweet potatoes into 1/2-inch pieces if needed, slice the avocado, and have the rinsed black beans and toppings ready.

Use a stable cutting board and keep fingers clear of the knife when dicing sweet potatoes and slicing avocado.

Open the can carefully and discard the lid to avoid sharp edges.

2 cups sweet potato
1 Count avocado
1 can black beans
2 cups red cabbage
1 cup salsa
2
Start the sweet potatoes
Measuring Spoons
Large skillet with lid
Spoon

Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes, chili powder, cumin, and salt, then stir to coat and cook for 2 minutes.

Keep the skillet handle turned inward to help prevent bumps and spills.

1 tablespoon olive oil
2 cups sweet potato
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Salt
3
Cook until tender
Large skillet with lid
Spoon

Cook the covered sweet potatoes until fork-tender, starting to check after 8–10 minutes. Add the measured water first and stir once; add a small splash only if the pan dries before the potatoes soften.

Lift the lid away from your face and hands to avoid hot steam.

2 tablespoons Water
4
Heat the beans
Large skillet with lid
Spoon

Stir in the black beans and cook uncovered for 2 to 3 minutes, until the beans are hot and the skillet is mostly dry.

1 can black beans
5
Warm tortillas
Large skillet with lid
Plate

Warm tortillas in the emptied, dry skillet until flexible, about 20–30 seconds per side. Transfer filling to a plate first and wipe the skillet dry. Fill each tortilla while warm and repeat.

Use caution when handling hot tortillas and the hot skillet.

8 Each corn tortilla
6
Assemble and serve
Plate
Spoon

Fill the tortillas lightly enough to fold and serve excess filling and toppings alongside. Share all the sweet potatoes, beans, cabbage, avocado and salsa evenly, keeping the filling away from the hot burner.

Let hot filling cool slightly before serving to children.

8 Each corn tortilla
2 cups red cabbage
1 Count avocado
1 cup salsa
7

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