Sweet Potato and Black Bean Tacos

We love this recipe so much that we have it almost weekly. A few months ago VH (vegetarian husband) asked if we could have a break from these tacos....too much of a good thing I guess.

This recipe is by far my most requested recipe by friends. I've gotten, emails, texts and even facebook messages exclaiming people's love of these tacos. I think I've converted a few people from hating vegetarian food, to loving vegetarian food with this little gem. I made this recipe for a large family reunion last week and it worked great for 30+ people and went over well with the crowd. 

I got the idea when I saw a recipe for a sweet potato tostada or something like that. I remember thinking, "ooh ooh what a great replacement for meat." So I whipped this up one night and my husband and I LOVED it. Its super simple and only takes about 30 minutes from start to finish.

We love to eat this with sour cream, shredded cheese, mango peach salsa, shredded lettuce, chopped tomatoes and guacamole. And what kind of tortilla you use is up to you. Or you could even go the crunchy taco route. We prefer using fresh tortillas that you grill up yourself. We buy ours at costco, but I've also seen them at our local grocery store. My next adventure is to make homemade tortillas!

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Sweet Potato and Black Bean Tacos
Prep: 10 min Cook time: 20 min Servings: 4-6 tacos (depending on tortilla size)

Notes: All spice measurements are approximate. I honestly have never actually measured them out. If you want more heat you can add more chili powder or even add a few dashes of cayenne pepper. You may need to add a few tablespoons of water when adding the spices; sometimes they can dry up the mixture. 

1 large sweet potato, diced
1/2 small onion, diced
1 can black beans, rinsed and drained
1-2 TB olive oil
¼ tsp chili powder
1 tsp cumin powder
½ tsp coriander
½ tsp garlic powder
salt & pepper to taste
2 TB minced cilantro
4-6 tortillas (depending on size)
your choice of toppings (cheese, sour cream, salsa, avocado, tomatoes, lettuce, cilantro…)

• Sauté sweet potato and onion in olive oil over medium-high heat until sweet potatoes are tender and cooked through. 
• Turn heat down to low add chili powder, cumin, coriander, garlic powder, salt and pepper, and the rinsed and drained beans. 
• Cook until beans are warmed through, mix in minced cilantro and serve in tortillas with your favorite toppings.