Sweet Potato Taco Filling
Vegetarians and vegans rejoice, Taco Tuesday can still be yours without being bland! This taco filling is tasty, filling, and doesn't feel like a "concession" taco like so many other veggie options do.
- 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.