SWEET POTATO AND BLACK BEAN VEGETARIAN TACOS STORY

SWEET POTATO AND BLACK BEAN VEGETARIAN TACOS

Sweet Potato and Black Bean Vegetarian Tacos with avocado, cheese, and enchilada dipping sauce makes for the most magnificent meatless taco recipe.

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Make these yummy, filling tacos when you’re craving light and healthy comfort food that is also satisfying and delicious!

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ingredients

[{"selector":"#anim-492ae04a-74f4-423b-9c57-aa61370f5138","keyframes":{"opacity":[0,1]},"delay":0,"duration":2500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] – sweet potatoes – avocado oil – chili powder – sea salt – black beans – avocados – feta cheese – cilantro – corn tortillas – enchilada sauce or salsa Full Ingredients

Preheat the oven to 375 degrees Fahrenheit. Peel and chop the sweet potatoes and transfer them to a large baking sheet along with the avocado oil, chili powder, and sea salt.

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Use your hands to toss everything together until the sweet potatoes are coated in oil and seasonings. Spread the sweet potatoes in a single layer over the sheet pan so that they bake evenly.

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Bake sweet potatoes at 375 for 20 to 25 minutes, or until golden-brown and soft on the inside.

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While the sweet potatoes are roasting, heat the black beans in a small saucepan on the stove top until hot. Chop up (or prepare) any additional taco toppings as well.

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Heat up your tortillas using your preferred method. I usually microwave mine but heating them on the stove top works great too.

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Swipe up for full recipe!

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