Vegan Sweet Potato Tacos

These are a house favorite. They're delicious, quick and easy for a weeknight, and the colors are very aesthetically pleasing if you're serving to friends. We often double (or triple) the recipe, serve the filling as a salad for parties, or sometimes just eat the filling straight out of the pan.

A single batch should serve four, if you have incredible self control.

(If you work with me, please don't start bringing this to potlucks...)

Ingredients:

2 medium or one very large sweet potato
2 cups frozen corn
1 can black beans (or 2 cups black beans cooked)
1 avocado, chopped into small pieces
1/2 a lime
4 medium (or 8 small) tortillas

Process:

Peel sweet potatoes and chop into small cubes (1/2 inch to 1 inch). Place on a baking sheet with olive oil, salt, pepper, and chipotle spice.
Bake sweet potatoes for about 20 minutes at 425 degrees.
While sweet potatoes are baking, steam frozen corn. If using canned black beans, drain beans.
Combine roasted sweet potatoes, corn, and black beans in a skillet and cook on medium heat until everything is hot through (about 5-10 minutes).
Squeeze lime half over the skillet.
Portion filling into tortillas, top with chopped up avocado, and consume.

Pro tips:

Corn tortillas are especially yummy and make the whole thing gluten free.

You can also add garlic and onion if that's your jam. Just saute them briefly in the skillet before adding your sweets, corn, and beans.

Obviously, you could use fresh corn and it would make the whole thing incredible.

If you have extra filling, might we suggest scrambling it up with some eggs for breakfast?

Comments

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