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.
- 4 cups sweet potatoes cut into 1/2-inch cubes
- 2-3 tbsp olive oil
- 1 small sweet onion finely diced
- 2 cloves garlic crushed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup refried black beans
- 1-2 tbsp coconut oil
- 8 corn tortillas
- 1/2 cup Cheese *can use vegan cheese
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 7-8 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!