There’s nothing quite like Taco Tuesday that tempts me to eat meat. Why? Because most restaurants’ vegetarian option is for tacos is bland ol’ rice and beans that is an option by default of availability. Because plant-based diets are becoming more common, I’m slowly seeing more options like jackfruit, tofu, and tempeh around town. Sadly, when cooking for yourself, tofu and tempeh run the risk of turning out just as bland as rice and beans. And jackfruit? Delicious, but harder to come buy and a real workout to prepare if you don’t buy it already shredded. This is where the sweet potatoes come in. They’re easy to find, easy to prepare, and provide rich, full flavor.
A key part of my own success with making sweet potato tacos has been the scale of the potatoes. When you cube them, you can end up feeling like you’re eating a baked potato wrapped in a tortilla. So for this recipe you are going to want chop with gusto. My chopper is the one found here on the Pampered Chef website. However, there is a Cuisinart Model that looks pretty comparable and is slightly cheaper.
Once all the ingredients are simmering, you can prep all your toppings and really make it your own! Sometimes I make these full vegan, no dairy whatsoever. Other times the cheese and the sour cream find their way in. Either way, I make sure I’ve got lettuce and radishes on hand for crunch and avocado because, well, avocado. However you do it, go wild, and comment below if you find yourself with an especially good topping combo.
Sweet Potato Taco Filling
- 3 tbsp olive oil
- 1 tsp minced garlic or 2 cloves of fresh
- 12 oz sweet potato chopped and diced
- 1 15 oz can black beans drained and rinsed
- 1/4 tsp salt
- 1 tbsp cumin
- 1/2 tsp minced onion
- 1 tbsp taco seasoning, mild or spicy
- 1 cup water
- black pepper and salt to taste
- Wash and chop up your sweet potato(es) into very small pieces. If you have a food chopper, this is absolutely the time to use it. Set aside.
- Open, drain, and rinse your can of black beans. Set aside.
- Heat up the olive oil in a large skillet, add garlic and cook about 30 seconds until fragrant.
- Add chopped sweet potatoes and beans and then stir to mix in with garlic.
- Then stir in salt, cumin, minced onion, and taco seasoning.
- Pour in water, turn heat to low, and cover with a lid. Leave simmering until most of the liquid is gone and potatoes are tender (about 15-20 minutes). Season with salt and pepper to taste.
- Serve on tortillas with your favorite toppings. Mine are fresh onions, sliced radishes, romaine, and guacamole. To stay away from cheese and have tacos that aren’t dry, try using a vegan lime crema or sour cream.