These Black Bean and Sweet Potato Tacos are one of those happy discoveries born out of being bored with our usual dinner rotation and trying to use ingredients already on hand. I came home without dinner planned one night, and so bored with the same old same old that we had been having on rotation for a couple months. Not wanting to go to the store or out to eat, I started scrounging. This is how some of my very favorite recipes have been made, because it is when I am forced and inspired to be more creative. These recipes are also usually very quick and easy because they are not planned and last minute, therefore they are simple ingredients and quick because it is after work and I am hungry!
I suggest cooking some sweet potatoes ahead of time to have on hand for this and other recipes, or just as a great snack or breakfast by themselves. They will keep in the fridge once cooked for about a week, and will keep for about a month before they are cooked, so they are always easy to have around.
Serves 2
20 minPrep Time
30 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 cup Black Beans, drained and rinsed
- 1 Avocado, sliced
- 2 handfuls of Dark Greens
- 8 slices of Tempeh
- 1 Sweet Potato
- 4 medium sized Tortillas (whole grain flour ones are awesome with these)
- 1 cup chipotle salsa
- 1 T Lime Juice
- 1 Lime (quartered wedges)
- Drizzle of Olive Oil
- Dash of Salt
- Dash of Cinnamon
- Sour Cream (optional)
Instructions
- Bake the sweet potato ahead of time at 450 degrees for approximately 30 minutes, until fork tender but still somewhat firm.
- Drain and rinse black beans, slice tempeh, and diced sweet potato. Drizzle a large pan with Olive Oil and add all 3 ingredients.
- Add lime juice to the beans, cinnamon to the sweet potatoes, and salt to all.
- Sauté while intermittently stirring until all is warmed through and tempeh is slightly browned.
- Warm tortillas on the bottom rack of oven on a low broil for 5 minutes.
- Divide pan ingredients between 4 tortillas (2 per person).
- Add avocado slices, greens, and chipotle salsa on top. Option for sour cream or as well. Serve with lime wedges.
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