These Black Bean & Sweet Potato Tacos are gluten-free and vegetarian. They make a wonderful breakfast, lunch or dinner taco recipe that is ready in under 30 minutes!
Obsessed with Sweet Potato Black Bean Tacos
These black bean and sweet potato tacos have become a new obsession in our house.
Normally, both Cohl and I are HUGE egg fans… eating either an omelet, Migas, or any other concoction with the beloved multi-purpose egg.
However, lately we have become a little tired of them and had to come up with an alternative for our breakfast routine… sweet potato tacos!
Supa’ Quick Sweet Potato Tacos
Still wanting to be able to cook something up rather quickly, the sweet potatoes are cubed up small so they can be cooked fully in a skillet.
There is no oven pre-heating or baking required with these sweet potato tacos, either!! Simply throw your ingredients in a skillet and sauté away.
Do black beans have fat?
Yes!! But not very much of it! Black beans are loaded with good-for-you protein and fiber, carrying almost 40 grams/cup and 30 grams/cup, respectively. On the flip side, the fat content is only 1.7 grams… for an entire cup of beans!! Talk about a power legume that will sustain you and also keep you slim.
Sweet Potato & Black Bean Tacos to the Rescue!
Whether you are vegetarian, gluten free, wanting to eat healthy, or just needing a change in your breakfast or lunch routine… these Black Bean and Sweet Potato Tacos just might be your answer!!
Not only are they loaded with nutrition, but you can also add your seasonings of choice.
Some days we will add a bit of salsa, other days Sriracha gets loaded on top.
Not feeling the dairy?… leave off the cheese! Or you can substitute it for a vegan or dairy-free alternative.
My Favorite Part About these Sweet Potato Tacos
My favorite part about these sweet potato tacos, and quite honestly, just about ANY taco we make in our house… lightly frying them up in coconut oil!
Have you ever done that before?
It gives your tacos INCREDIBLE flavor and flexibility.
Make sure to dab off the excess oil before serving, though, so you don’t have a soggy taco.
What kind of Corn Tortillas do we Use?
Hands down our favorite corn tortillas are Guerrero Corn Tortillas.
They are thick enough so they do not break when you roll them and are made from very flavorful corn.
If you happen to find them in your grocery store… grab a bag!! You won’t be disappointed 🙂
Black Bean & Sweet Potato Tacos
These Black Bean & Sweet Potato Tacos are gluten free and vegetarian. They make a great breakfast, lunch or dinner taco recipe.
In a large skillet place olive oil and sweet potatoes. Cover skillet and cook over medium heat for 5-7 minutes, stirring occasionally.
Add onions, garlic, salt and pepper. Continue cooking over medium heat for 12-15 minutes, or until sweet potatoes are cooked through.
In a separate skillet over medium heat, add one tablespoon coconut oil and 2-3 tortillas. Heat up tortillas for 1-2 minutes on each side. Remove tortillas and place on a paper towel to remove excess oil. Repeat with remaining tortillas.
For serving, fill each tortilla with 2 tablespoons black beans and equal amounts of the sweet potato/onion mixture. Top with cheese and cilantro and enjoy!
*Serving size is 2 tacos.*
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