Tuesday, August 19, 2014

Sweet Potato Black Bean Tacos



This simple recipe packs a bunch of flavor for its small ingredient list. It's vegetarian, vegan, gluten-free (if your tortillas are), and delicious!

1 large sweet potato
2 tablespoons olive oil, divided
1 can black beans
1 small yellow onion
1 avocado, cut into bite-size pieces
½ bunch kale
8 6-inch tortillas (white corn/wheat mix works well)
Cumin or coriander
Olive oil

Preheat oven to 375°F. Pre-cook sweet potato in microwave for three minutes, then cut into ½-inch cubes. Toss cubes with 1 tablespoon olive oil and bake in preheated oven for 25-30 minutes or until tender and golden.

While the potatoes are cooking, heat the beans over low heat, adding a pinch of cumin or coriander midway through.

Dice onion and sauté in olive oil until tender.  If you're feeling adventurous and have a dark beer around, cooking the onions in beer instead of olive oil yields a nice flavor.

Rip washed kale into bite-size pieces and sauté over medium heat with 1 tablespoon olive oil.

Divide sweet potato, beans, onion, kale, and avocado evenly among eight tacos, and enjoy!


Jen is a registered dietitian, a certified specialist in sports dietetics, a former NASM certified personal trainer, and a self-appointed mountain girl. As a cyclist, skier, hiker, and runner (among other things), she knows firsthand the importance of proper nutrition and training. She offers nutrition coaching and consulting through Peaks Coaching Group. Find more great tips, recipes, and articles at Jen's blog, Mountain Girl Nutrition and Fitness.

Image Credit: beyondriceandtofu.com

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