Black Bean and Sweet Potato Tacos

To make Black Bean and Sweet Potato Tacos, start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 chopped onion and 1 chopped bell pepper, sautéing until softened, which should take about 5 minutes. Next, stir in 1 diced sweet potato, 1 can of rinsed and drained black beans, 0.5 cup of salsa, and 0.25 cup of chopped cilantro. Cook until the sweet potato is tender. Serve the mixture in 12 corn tortillas for a delicious meal.

Yes, Black Bean and Sweet Potato Tacos are completely vegan-friendly! They are made with plant-based ingredients like black beans, sweet potatoes, and vegetables, making them a nutritious option for anyone following a vegan diet.

If you don't have sweet potatoes on hand, you can substitute them with regular potatoes, butternut squash, or even zucchini for a different flavor and texture. Just be sure to adjust the cooking time as needed to ensure the vegetables are tender.

To store leftover Black Bean and Sweet Potato Tacos, place the filling in an airtight container and refrigerate for up to 3 days. You can keep the corn tortillas separate to maintain their texture. Reheat the filling in a skillet or microwave before serving.

Black Bean and Sweet Potato Tacos pair well with a variety of side dishes. Consider serving them with a fresh avocado salad, Mexican rice, or a side of grilled corn. You could also add a dollop of guacamole or a side of refried beans for extra flavor!