Taco Tuesday is always a good idea. I mean, who doesn’t love tacos? It’s simply part of being human. Tacos are a universal favorite for a reason. They’re social, festive, and just so dang good! I used to go out for Mexican food allllll the time and then I realized I can make my own version that’s healthy, packed full of veggies and incredibly delicious. This is one vegetarian dish to have on repeat. My Sweet Potato Black Bean Tacos are a little sweet and a little hot. I love using sweet and hot jalapeños to add just the right kick for the perfect spice. I’m a BIG fan of the sweet/salty (think Chocolate and Peanut Butter), sweet/spicy and yin/yang combos which you will find in a lot of my recipes.
Did I mention these are super easy to make too? You will have dinner ready in less than 30 minutes which is a big thing for me. My babe is 11 months now and super active, so I just don’t have time for complicated recipes.
Sweet Potato Black Bean Tacos
Prep and Cook Time: 30 minutes
2 T coconut oil
1 sweet potato, cooked and cubed
1 red bell pepper, chopped
3 garlic cloves, minced
1 zucchini squash, sliced
1 cup cauliflower rice
1 1/2 cups black beans
2 T chili sauce
1 t chili powder
1 t red pepper vegan chicken salt
1 T sweet and spicy jalapeños, minced
guacamole or avocados
Vegan cheese, shredded
Cherry tomatoes, quartered
Heat coconut oil over medium heat and add garlic, cooking for 2 minutes.
Add cauliflower rice and zucchini and cook until tender and lightly browned, about 10 minutes.
In another pan, heat coconut oil over medium heat and add red pepper, cooking for about 5 minutes or until tender.
Stir in cooked sweet potato cubes (I like to microwave them for 6 minutes or bake for 45 minutes).
Add black beans, jalapeños, chicken salt, chili sauce and chili powder, stirring well.
Continue cooking for about 10 minutes.
Add tortillas to a heated pan for 30 seconds on each side.
Top each tortilla with cauliflower mixture and then the sweet potato mixture.
Add any toppings you desire.
Mama on the Glow