Today’s recipe is one that a vegan or non-vegan will love and appreciate, alike. If a black-bean burrito and a street taco had a baby, this would be it. It’s also a quick recipe to throw together on those nights that you’re just tired and don’t want to go all-out for dinner, but still want something with a lot of flavor and substance.
Sweet Potato Black Bean BBQ Tacos
Ingredients
- 1 can black beans
- 1 medium to large sweet potato, cubed, boiled & mashed
- 1 small red onion
- 1 small avocado
- 1/4 cup (or less) BBQ sauce
- gluten-free tortillas
- cayenne pepper
- garlic powder
- onion powder
Directions
- First, cut your sweet potato into small cubes, and boil until soft.
- Next, drain and rinse your canned black beans (rinse them well to help prevent bloating or gas)
- Mash your sweet potatoes and black beans together, leaving a few whole black beans to the side for later use.
- Heat the black bean & potato mixture in a pot on the stove on low, adding the BBQ sauce to the mix. Add the cayenne pepper, garlic powder and onion powder and stir occasionally for about 10 minutes.
- Heat your tortillas, and fill with the black bean & potato mixture. Top off with fresh diced red onions and cubed avocado.
