I pulled out a household favorite for cinco de Mayo today – our quick and easy black bean tacos! Perfect for weeknights and packed with flavor, this one will be a sure winner at the table. Done in under 30 minutes this recipe is gluten free, vegetarian and vegan adaptable!
Serves 4 | vegetarian, gluten-free, vegan adaptable | Less than 30 minutes
- 2 sweet potatoes, diced small
- Olive oil
- Salt and pepper
- 1 can black beans, drained and rinsed
- 1 yellow bell pepper, diced
- 2 tbsp chopped red onion
- 1/2 mango, diced
- 2 tbsp roughly chopped cilantro
- 1 lime, juiced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- black pepper
- 8 corn tortillas
- Spinach, cherry tomatoes, cilantro, feta cheese and lime wedges for topping
Preheat the oven to 420 degrees F. Toss the sweet potatoes with a drizzle of olive oil and sprinkle with 1/2 tsp sea salt and a few cracks of black pepper. Placing on a baking sheet and into the oven to roast for about 20 minutes.
Mix the black beans, yellow pepper, red onion, mango and cilantro with the lime juice, olive oil, chili powder, chipotle chili powder, cumin, garlic powder, salt and pepper. Toss to combine and set aside to let the flavors meld until ready to serve. Prep your toppings: slice the baby spinach into thin strips, quarter the cherry tomatoes, chop the cilantro and quarter a lime into wedges.
When the potatoes are done, place the tortillas in a moistened paper towel and heat in the microwave on high for 30 seconds. You can also heat directly over the gas burner to add a bit of char flavor. Fill each tortilla with about a 1/4 cup of sweet potatoes, 1\4 black bean mixture and your toppings!