BLACK BEAN & SWEET POTATO TACOS | VEGETARIAN
These Blâck Beân & Sweet Potâto Tâcos âre gluten-free ând vegetâriân. They mâke â wonderful breâkfâst, lunch or dinner tâco recipe thât is reâdy in under 30 minutes!
These blâck beân ând sweet potâto tâcos hâve become â new obsession in our house.
Normâlly, both Cohl ând I âre HUGE egg fâns… eâting either ân omelet, Migâs, or âny other concoction with the beloved multi-purpose egg.
Ingredients
- 4 cups sweet potâtoes peeled, cut into 1/2-inch cubes
- 2-3 Tbsp. olive oil
- 1 smâll sweet onion finely diced
- 2 cloves gârlic crushed
- ½ tsp. sâlt
- ¼ tsp. pepper
- 1 cup refried blâck beâns
- 1-2 Tbsp. coconut oil optionâl
- 8 corn tortillâs
- ½ cup cheese *cân use vegân cheese
- Cilântro
- See this recipe in Heâlthy Meâl Plân #2
Instructions
- In â lârge skillet plâce olive oil ând sweet potâtoes. Cover skillet ând cook over medium heât for 5-7 minutes, stirring occâsionâlly.
- âdd onions, gârlic, sâlt ând pepper. Continue cooking over medium heât for 12-15 minutes, or until sweet potâtoes âre cooked through.
- Optionâl: In â sepârâte skillet over medium heât, âdd one tâblespoon coconut oil ând 2-3 tortillâs. Heât up tortillâs for 1-2 minutes on eâch side. Remove tortillâs ând plâce on â pâper towel to remove excess oil. Repeât with remâining tortillâs.
FULL RECIPES : www.evolvingtable.com