Vegetarian Tacos with Sweet Potatoes and Black Beans: The most amazing meatless taco dish is Sweet Potato and Black Bean Vegetarian Tacos with avocado, cheese, and enchilada dipping sauce. When you’re wanting delicious, gratifying, and healthful comfort food, make these tasty, full tacos.
Ingredients for Vegetarian Tacos with Sweet Potatoes and Black Beans:
- Two sweet potatoes of medium size
- Three tablespoons of avocado oil
- One tablespoon of chilli powder
- One teaspoon of sea salt
- One 15-oz can of stovetop-heated black beans
- Two huge avocados, ripe
- Half a cup of crumbled feta cheese
- Optional: fresh cilantro
- Eight corn tortillas with salsa or enchilada sauce for drizzling or dipping
Instructions for Vegetarian Tacos with Sweet Potatoes and Black Beans:
- Set the oven’s temperature to 375°F.
- Add the sweet potatoes, avocado oil, chilli powder, and sea salt to a wide baking sheet once they have been peeled and chopped.
- Toss everything together with your hands until the spices and oil are all over the sweet potatoes. To ensure consistent baking, arrange the sweet potatoes in a single layer on the sheet pan.
- Sweet potatoes should be baked at 375 degrees for 20 to 25 minutes, or until they are tender and golden brown on the inside. The size of the sweet potato pieces will determine how long they need to roast, so start watching them at around 18 minutes to make sure they become crispy but not overdone.
- Heat the black beans in a small skillet over the fire until they are hot while the sweet potatoes roast. Additionally, chop up (or prepare) any extra taco toppings.
- Using your favourite way, reheat the tortillas. Although I like to microwave mine, they may also be heated on the hob.
- Stuff the tortillas full of cheese, roasted sweet potatoes, black beans, avocado slices, and freshly chopped cilantro.
- Enchilada sauce may be used as a dipping sauce in a bowl or drizzled over tacos. Use your preferred spicy sauce or salsa instead.
- Savour these tasty, nutritious vegetarian tacos!
Remarks:
- Any kind of tortilla may be used here. You have the option of using low-carb, flour, or grain-free tortillas.
- Any leftovers may be kept in the fridge for up to a week in an airtight container or in different containers.