Black Bean and Sweet Potato Tacos

Name: Black Bean and Sweet Potato Tacos
Prep time: M
Total time: 28M
Yield: 4 Servings
Ingredients: 2 tbsp. Extra Virgin Olive Oil; 1½ lbs. Black Bean and Sweet Potato Tacossweet potatoes, cut into 1/2-inch pieces; 1 can Black Beans; ½ cup Sofrito; ½ tsp. Black Bean and Sweet Potato Tacoschili powder; ½ tsp. Black Bean and Sweet Potato Tacossweet paprika; ½ tsp. Ground Cumin; Adobo All-Purpose Seasoning with Pepper; Corn Tortillas; ½ cup Black Bean and Sweet Potato Tacosfresh cilantro leaves, finely chopped, for garnish; ½ cup Black Bean and Sweet Potato Tacos; 1 cup Black Bean and Sweet Potato Tacosplant-based vegan crema, or sour cream, optional; Black Bean and Sweet Potato TacosLime wedges, for serving

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Prepare the most delicious and nutritious Black Bean and Sweet Potato Tacos in under 30 minutes. This plant-based recipe combines the earthy flavor of GOYA® <a title="Black Beans Can" href="https://www.goya.com/en/products/black-beans-can/" data-udi="https://goya.com/en/products/black-beans-can">Black Beans</a> with sweet potato cubes, GOYA® <a title="Sofrito" href="https://www.goya.com/en/products/sofrito/" data-udi="https://goya.com/en/products/sofrito">Sofrito</a> and fragrant spices. These rich flavors are then wrapped in lightly charred corn tortillas and served with finely chopped red onion and chopped fresh cilantro, along with vegan crema. A recipe you can prepare ahead of time and enjoy as a tasty lunch, dinner, or brunch.

Total Time

28m

Cook Time:15m

Yields:4 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

1½ lbs.

sweet potatoes, cut into 1/2-inch pieces

1 can
(15.5 oz.)

GOYA® Black Beans , drained and rinsed

½ cup

GOYA® Sofrito

½ tsp.

chili powder

½ tsp.

sweet paprika

½ tsp.

GOYA® Ground Cumin

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

GOYA® Corn Tortillas , lightly charred (see tip below)

½ cup

fresh cilantro leaves, finely chopped, for garnish

½ cup

finely chopped red onions

1 cup

plant-based vegan crema, or sour cream, optional

Lime wedges, for serving

Directions

Kitchen View

Step 1

Heat oil in large skillet over medium heat. Add sweet potatoes and cook, stirring occasionally, until golden-brown and tender, about 10 minutes. Stir in black beans, Sofrito, chili powder, paprika and cumin, and cook until heated through and fragrant, about 2-3 minutes. Season with Adobo, to taste.

Step 2

Spoon bean mixture evenly over each tortilla. Garnish with cilantro, red onion and a dollop of sour cream. Serve with lime wedges.

You have two options when charring tortillas. Both can be easily done using tongs, which allow you to turn and flip your tortillas quickly and easily without scorching your fingers. Char tortillas in a cast iron skillet, over medium-high heat for about 15 to 30 seconds on each side, until a few char marks appear. You can also char the tortillas on a gas burner over medium-low heat. Simply place the tortillas, one at a time, directly over the flame. The tortillas will char more quickly over the gas burner. As soon as the tortillas start to char, flip them over to repeat the process.

Products in this Recipe

Extra Virgin Olive Oil

Black Beans

Sofrito

Ground Cumin

Adobo All-Purpose Seasoning with Pepper

Corn Tortillas

You have two options when charring tortillas. Both can be easily done using tongs, which allow you to turn and flip your tortillas quickly and easily without scorching your fingers. Char tortillas in a cast iron skillet, over medium-high heat for about 15 to 30 seconds on each side, until a few char marks appear. You can also char the tortillas on a gas burner over medium-low heat. Simply place the tortillas, one at a time, directly over the flame. The tortillas will char more quickly over the gas burner. As soon as the tortillas start to char, flip them over to repeat the process.