Black Bean + Sweet Potato Street Tacos

This post was sponsored by S&W Beans and all opinions expressed in my post are my own.

Is there a time of year that doesn’t call for tacos?

No. No there is not. 

But, when you start mixing ingredients like black beans and sweet potatoes, they do get a bit of a fall vibe. And a delicious one at that! These black bean and sweet potato street tacos have been my #1 healthy pregnancy craving. They’re easy to assemble, can be modified for various family members, and, I feel amazingly nourished when I gobble one (or three) down. 

If you love the simplicity of tacos like me, get this recipe on your menu plan stat. And yes, as Dominic pointed out, I fully realize that there is a “missing” ingredient in these tacos — meat! That is totally on purpose, I’m not suffering from pregnancy brain THAT bad. The combo of beans and sweet potatoes fulfill all your protein needs. Promise! Plus, black bean and sweet potato street tacos are the perfect Meatless Monday dinner. So, take that, Dom! 

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I wish I could adequately describe how flippin’ fabulous these lil’ street tacos are. For one, they’re fun – so many topping options. For two, they’re hearty – nothing will fill you up like beans. For three, they’re pretty – judge me, but I like food that both looks great AND tastes great. I credit S&W Beans with much of this fabulousness. I mean, for the last 120 years (a long time!), S&W Beans has been all about premium quality and high standards when it comes to their assortment of beans. Their commitment to quality shows and honestly, it makes me want to incorporate S&W Beans into all my fall recipes. Bring on the beans! 

But, back to the tacos I’m tempting ya’ll with :) Here’s how to whip them up …

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INGREDIENTS

  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 3-4 tablespoons chili powder
  • 1 can S&W Black Chili Beans
  • 1 package small corn tortillas
  • 1 avocado
  • Green salsa
  • Queso fresco
  • Cilantro
  • Lime

DIRECTIONS

Prep and roast your sweet potatoes by peeling, dicing, and tossing them in olive oil. Spread on to a baking sheet and sprinkle with chili powder. Bake at 425 degrees for 20 minutes. Remove from oven, flip, and bake for another 10 minutes. During that last 10 minutes, add a stack of small corn tortillas wrapped in foil to the oven for warming. 

While your sweet potatoes are doing their thing, warm a can of S&W Black Chili Beans (for tacos we like the these beans best since they’re infused with onion, garlic, and chili spices) in a cast iron pan on the stove. I say cast iron because then your meal gets a boost of iron in it! That’s always good!

As the beans warm, get your topping bar ready. With this particular combo I love diced avocados, green salsa, queso fresco, cilantro, and a heavy squeeze of lime. Other options include pico de gallo, your favorite salsa, corn, sour cream, and shredded cheese. 

Now, the final step! Start with a corn tortilla, add a scoop of roasted sweet potatoes, a scoop of beans, and a sprinkle of each of your favorite toppings. Now, make a second one … you’ll want two for sure! 

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With this perfect Meatless Monday recipe on your radar, get ready to stock the pantry with S&W Beans.  Here’s a great coupon! It’s good through 12/31/17 for $1 off 2 cans of S&W Beans. Hooray for tacos all fall and winter long! And, when you tire of tacos (I mean, it could happen) feel free to browse more bean recipes here.

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