Sweet Potato and Bean Tacos2017-06-01
- Yield : 6 tacos
- Servings : 2-3
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
A huge “thank you” to Beanfields for being a sponsor of Plant Based on a Budget. In our mission to continue providing free resources, I am so grateful that one of my favorite companies is collaborating with us in our efforts. In addition to making delicious products, they also staff amazing people and further the mission of creating a more compassionate world. I respect that so much, and I encourage you to check them out.
These Sweet Potato Tacos are ridiculously easy, cheap, and quick to throw together. They are one of my go-to healthy meals and whenever I share them with others, they are very much enjoyed! Top them off with your favorite Beanfields chips for extra flavor and a little crunch and they are the best!
- 1 medium sweet potato, diced
- 1 can of black or pinto beans, drained
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 1 tablespoon nutritional yeast (optional)
- your favorite taco garnishes
- 1 bag of beanfields chips
Steam your sweet potatoes. You can use a steamer basket if you have one, or you can steep them in a little water. Do this for about 5 or so minutes, until potatoes are tender.
When the potatoes are done, add your beans, cayenne pepper, chili powder, cumin, and nutritional yeast (if using).
Add spoonfuls of the bean and potato mixture onto warmed up corn tortillas. You can warm them up in the microwave for about 10-15 seconds, on a griddle, or as I do, directly on the flame.
Top tacos with garnishes. As you can see, I used chopped romaine lettuce, tomatoes, and cilantro. And then, of course, Beanfields chips! The extra texture of the chips really brings the tacos to life!
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