Black Bean and Sweet Potato Tacos

Serves 4


2 Tbsp olive oil
1 medium sweet potato, peeled and cut into 1/2-inch chunks (1 1/2 cups)
1/2 cup chopped onion
1/2 cup chopped red or green sweet pepper
1 15-oz can no-salt-added black beans, rinsed and drained

2 packages vegan plant crumbles such as Gardein Ground Be’’f
1 1/4 cup salsa
1/4 tsp salt
1/4 tsp black pepper
8 -1 2 6-inch corn tortillas, warmed (2-3 per person)
1 cup crumbled queso fresco (add ¼ per taco)
1/2 cup snipped fresh cilantro
Lime wedges (optional)


  1. In a 10-inch skillet, heat oil over medium heat. Add sweet potato, onion, and sweet pepper. Cook, covered, 5 to 7 minutes until sweet potatoes are nearly tender, stirring occasionally. Add black beans, vegan crumbles and salsa. Cook, uncovered, 7-10 minutes more or until vegetables are tender and sauce thickens slightly. Season with salt and black pepper.
  2. Warm tortillas by placing tortillas between damp paper towels. Microwave on 100% power 20 to 30 seconds.
  3. Spoon filling into tortillas. Top with 1/4 cup queso fresco per taco and cilantro. Serve with lime wedges, if desired.

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