28mBlack Bean Sweet Potato Tacos
Fast nut-free tacos filled with black beans, sweet potatoes, red cabbage, and salsa. These vegan weeknight tacos are hearty, colorful, and ready in under 30 minutes.
- Energy
- 365 calories per serving
- Protein
- 10.3 g per serving
- Carbs
- 70 g per serving
- Fat
- 4.7 g per serving
- Sodium
- 1225 mg per serving
Shopping options
Cook this recipe
- sweet potatoes-1 lb
- red cabbage-2 cups
- jarred salsa-1 cup
- fresh cilantro-0.25 cups
- water-2 tbsp
- canned black beans-1 can
- olive oil-1 tbsp
- lime juice-1 tbsp
- chili powder-1 tsp
- corn tortillas-8 tortilla
- fine salt-0.75 tsp
- ground cumin-0.5 tsp
Heat the olive oil in a large skillet over medium heat, then add the sweet potatoes, chili powder, cumin, and salt; stir to coat the cubes evenly.
Add 2 tablespoons water, cover, and cook for 8 to 10 minutes, stirring once, until the sweet potatoes are just tender when pierced.
Use caution when lifting the skillet lid, as hot steam can escape quickly.
Uncover the skillet and cook for 3 to 4 minutes more, stirring occasionally, until the sweet potatoes are lightly browned at the edges.
Add the black beans and 1/2 cup salsa to the skillet; stir gently and cook for 3 to 4 minutes until hot and slightly saucy.
In a small bowl, toss the red cabbage with lime juice and a pinch of the measured salt if desired; massage briefly until the cabbage is slightly softened.
Warm the corn tortillas in a dry skillet for 20 to 30 seconds per side until soft and flexible.
Use tongs to turn tortillas in the hot skillet to avoid touching the hot pan surface.
Fill each tortilla with the sweet potato black bean mixture, cabbage, remaining salsa, and cilantro; serve immediately while the tacos are warm and fresh.
How did it turn out?
Rating and review tools are unavailable right now.