Healthy and comforting BBQ sweet potato and black bean tacos. Made with barbecue-glazed sweet potatoes, seasoned black beans, fresh avocado and cilantro, these are the perfect vegan autumn taco!
Course dinner, Mexican
Cuisine gluten-free, vegan, vegetarian
Keyword sweet potato black bean tacos
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
Servings 8tacos
Calories 230kcal
Author Yup, it's Vegan
Ingredients
5cupscubed sweet potato(peeled or not - up to you)
1 and 1/2cupscooked black beans(equal to a standard can)
2ripe avocadoscubed
8small tortillas(I used whole wheat - use corn tortillas for gluten-free)
2tbspdiced red onions
1lime
1/4cupchopped cilantro
Instructions
Preheat the oven to 375 degrees Fahrenheit. Toss the cubed sweet potatoes with the olive oil and most of the BBQ sauce (reserving 2 tablespoons), and add them to a glass baking dish. Cover the dish with foil, and cook for 30 minutes. Uncover the dish, stir the sweet potatoes, and cook for another 25-35 minutes or until tender. Add more barbecue sauce if desired.
Meanwhile, warm the black beans in a small saucepan or skillet, along with the remaining 2 tablespoons of BBQ sauce. Add salt to taste. (You can also stir them in with the sweet potatoes and heat them up in the oven to save a pan).
Also while the sweet potatoes cook, squeeze fresh lime juice over the chopped avocado, and sprinkle with salt.
Warm the tortillas (I cook them for about 30 seconds per side in a dry skillet over medium heat). To each tortilla, add a scoop of sweet potatoes and black beans, a handful of avocado, and red onion and cilantro to taste. Serve immediately.
Notes
LEFTOVERS: Make the full recipe, but only prep one avocado. Save half of everything, and serve with a freshly-cut avocado when ready to eat. Leftover sweet potatoes and black beans will keep for several days in the refrigerator.NUTRITION: Nutrition is calculated with corn tortillas and using all of the toppings.