Meatless Monday's are having a rendezvous with Taco Tuesday today. I made these veggie tacos for my picky toddler who was once not so picky. She loves Mexican food so I wanted to try some new flavors for her. Thanks to Jamie for inspiring this recipe. They were a hit! Sweet potatoes and black beans make the hearty taco filling delicious and since I recently learned to make homemade tortillas, I made them toddler size! This recipe is pretty quick and easy if you use canned beans. If you prefer to soak them and cook them yourself, that is great too. This recipe makes a lot, and can easily be cut in half. The filling also makes a great side dish or topping on nachos.
1 large sweet potato, peeled and diced small (1 cm cubes)
1 can of seasoned black beans, drained and rinsed
1/2 large yellow or sweet onion, diced small
Salt and pepper to taste
1 T vegetable oil
Tortillas (corn or flour)
Optional toppings: avocado, bell peppers, cilantro, sour cream or yogurt.
Over medium heat in a skillet, heat the oil and sauté the onions until soft. Season with salt and pepper if desired. Add in the diced sweet potato and cook until the potatoes are fork tender, stirring the mixture occasionally, about 8 minutes. You can add in a few tablespoons of water to help soften the potatoes. Add in the drained and rinsed black beans and warm through.
Warm your tortillas and then top with the filling, sliced avocado, diced bell peppers, cilantro, sour cream, and any other taco toppings.
You can also find the recipe here: Veggie Tacos
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.