Description
Quick, flavorful vegetarian tacos!
Topped with a vibrant homemade salsa.
Ingredients
Units
Scale
- 1 package flour street taco tortillas
- 1 medium sweet potato
- 2 teaspoons olive oil
- 1 medium green bell pepper
- 1 small onion
- 2 cloves garlic
- 1 cup (237 ml) cooked black beans
- Salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup (118 ml) shredded cheddar cheese
- jarred or homemade salsa
- sour cream or Greek yogurt
- guacamole or sliced avocado
- 1 lime, juiced
- chopped cilantro
- Salt and pepper
Instructions
- Heat the olive oil in a medium skillet over medium-high heat and add the sweet potato, green bell pepper, garlic, and onion. Stir constantly for 6 to 8 minutes until the onions are translucent and the potatoes are tender.
- Add the black beans, chili powder, cumin, salt, and pepper to taste. Add meat if desired.
- Warm tortillas in a tortilla steamer or foil pouch in the oven if desired and gather your toppings.
- Serve tacos hot with your desired toppings.
For the Salsa
- Mix all salsa ingredients in a medium bowl until well combined.
Notes
- For extra flavor, roast the sweet potato and bell pepper before adding them to the skillet.
- To make these tacos vegan, omit the cheese and sour cream/Greek yogurt, or substitute with vegan alternatives.
- Leftover taco filling can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 10
- Protein: 10
- Cholesterol: 10