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Black Bean Street Tacos

Like street tacos, but don't like meat? Welcome the black bean street taco! Even if you like meat, I promise you'll like these street tacos too! They're filled with plenty of protein, veggies, and fresh flavors, enjoy!


Black Bean Street Tacos Recipe:


Yield: 6 Tacos

Cook Time: 40 Min

Ingredients:

- 6 Yellow Corn Tortillas

- 1 tsp Salt

- 1 Tbsp Vegetable Oil

- 1 Can Black Beans, Rinsed

- 1 Can Garbanzo Beans, Rinsed

- 1 Large Sweet Potato, 1 in. Cubes

- ¼ Cup Feta or Vegan Cheese

- ½ Avocado, Sliced

- ¼ Cup Cilantro, Chopped Finely

- 1 ½ Tbsp Taco Seasoning Mix

- ½ Cup Pickled Red Onions:

o ½ Cup Red Onions, Thinly Sliced

o 1/3 Cup Apple Cider Vinegar

o 1/3 Cup White Wine Vinegar

o ½ tsp Salt

o 1 Tbsp Sugar

Directions:

1. Place 6 tortillas in a preheated oven at 150 degrees, wrapped in foil about 20 minutes before serving.

2. Rinse black beans and garbanzo beans and set aside.

3. Peel sweet potato and cut into 1-inch sized cubes. Boil a large pot of water with 1 tsp salt.

4. Once boiling, place sweet potatoes into water and boil until fork tender. (About 10-12 minutes)

5. While sweet potatoes are boiling, prepare pickled onions. Bring vinegars, salt, and sugar to a boil and pour over red onions. Set aside and refrigerate for 20-30 minutes.

6. Next, heat oil in a large skillet over medium-high heat. Add sweet potatoes, black beans, garbanzo beans, and taco seasoning mix. Cook for 3-5 minutes or until the sweet potatoes start to brown.

7. Remove corn tortillas from oven and place sweet potatoes and beans on first, then top with feta or vegan cheese, avocado, cilantro, pickled red onions, and limes and/or salsa, enjoy!

Tips/Tricks:

- If you prefer potatoes over sweet potatoes, simply follow the same procedure for cooking the sweet potatoes and you’ll have the same great result!

- If you don’t like pickled red onions or are short on time, you can always dice the onions very small or slice them very thinly to sprinkle on top of each taco.


Click Link Below For Recipe PDF:



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