Sweet Potato and Black Bean Tacos

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Sweet Pea Living | Sweet Potato and Black Bean Tacos | Plant-Based | Vegan

My husband knows that no food brings me as much joy as fresh tacos. So, it’s no surprise that I am always experimenting with ways to make our vegan taco dinners better. Finally, I have mastered them! The trick? Making my own tortillas! Trust me一I was skeptical about homemade tortillas, but I don’t think I’ll ever depend on store-bought tortillas again. Homemade tortillas take tacos to a whole new level of flavor and fun. If you’re looking for the perfect taco recipe, look no further!

Sweet Potato and Black Bean Tacos


AuthorSweet Pea LivingDifficultyIntermediate

Yields6 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

TORTILLA INGREDIENTS
 2 cups masa harina
  cup water, warmed in microwave
TACO INGREDIENTS
 1 large sweet potato, skinned and diced
 1 tbsp extra virgin olive oil (EVOO)
 ½ tbsp chili powder
 1 tsp salt
 15 oz black beans, drained and rinsed
 1 cup pico de gallo salsa, separated (we buy Trader Joe’s version)
 1 lime, juiced
 ¼ cup cilantro, chopped
GARNISH INGREDIENTS
 ½ red onion, diced
 cilantro, chopped
 ½ avocado, diced

INSTRUCTIONS
1

In a large mixer, combine the masa harina and warm water. Mix until dough forms. Let sit in refrigerator for 20 minutes.

2

Divide dough into 8 equal sections. Each section should be a little larger than the size of a golf ball.

3

Use a tortilla press or rolling pin (or both) to flatten each section of dough into a tortilla shape. Note: the thinner the tortilla, the better the final result will be.

4

Heat a small cast iron skillet over high heat. Cook tortillas for 1 minute on each side, or until lightly browned. Set cooked tortillas on a plate to the side and repeat with each section of dough.

5

Preheat oven to 450 degrees. Toss sweet potatoes with EVOO, chili powder, and salt. Roast for 30 minutes or until tender.

6

In the cast iron skillet, heat black beans, ¼ cup of pico de gallo salsa, the juice of 1 lime, and ¼ cup cilantro for 4-5 minutes over medium heat.

7

Assemble tacos! Layer each tortilla with sweet potatoes, black bean mixture, red onion, avocado, cilantro, and pico de gallo salsa. Serve hot and enjoy!

Ingredients

TORTILLA INGREDIENTS
 2 cups masa harina
  cup water, warmed in microwave
TACO INGREDIENTS
 1 large sweet potato, skinned and diced
 1 tbsp extra virgin olive oil (EVOO)
 ½ tbsp chili powder
 1 tsp salt
 15 oz black beans, drained and rinsed
 1 cup pico de gallo salsa, separated (we buy Trader Joe’s version)
 1 lime, juiced
 ¼ cup cilantro, chopped
GARNISH INGREDIENTS
 ½ red onion, diced
 cilantro, chopped
 ½ avocado, diced

Directions

INSTRUCTIONS
1

In a large mixer, combine the masa harina and warm water. Mix until dough forms. Let sit in refrigerator for 20 minutes.

2

Divide dough into 8 equal sections. Each section should be a little larger than the size of a golf ball.

3

Use a tortilla press or rolling pin (or both) to flatten each section of dough into a tortilla shape. Note: the thinner the tortilla, the better the final result will be.

4

Heat a small cast iron skillet over high heat. Cook tortillas for 1 minute on each side, or until lightly browned. Set cooked tortillas on a plate to the side and repeat with each section of dough.

5

Preheat oven to 450 degrees. Toss sweet potatoes with EVOO, chili powder, and salt. Roast for 30 minutes or until tender.

6

In the cast iron skillet, heat black beans, ¼ cup of pico de gallo salsa, the juice of 1 lime, and ¼ cup cilantro for 4-5 minutes over medium heat.

7

Assemble tacos! Layer each tortilla with sweet potatoes, black bean mixture, red onion, avocado, cilantro, and pico de gallo salsa. Serve hot and enjoy!

Sweet Potato and Black Bean Tacos

Sweet Pea Living | Sweet Potato and Black Bean Tacos | Plant-Based | Vegan

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