Tremendous Tacos

Did you celebrate National Taco Day this past Tuesday?

I love tacos, so this is officially my new favorite food holiday! I was excited to try this new taco recipe from Mealime, but looking at the recipe I just knew it needed something in the tacos besides beans.

Beans are high in protein, fiber, B vitamins, iron, potassium and minerals, BUT can also be hard on the stomach SO I added sweet potatoes to this recipe to increase the health benefits! Sweet potatoes have the health benefits of potassium, beta-carotene, vitamin C, and soluble fiber PLUS they are delicious.

These tacos also have the added benefit of being vegetarian, so they are great on your wallet and your waistline. I always try to incorporate more plant-based meals where meat it either not a part of the meal or is just an “accessory” to the meal.

Sweet Potato and Black Bean “Tremendous Tacos”

(adapted from Mealime’s Black Bean Tacos with Tomato & Avocado Salsa)

• 1 avocado
• 1 (15 oz) can black beans, rinsed
• 2 large or 4 small sweet potatoes, peeled and cubed
• ½ small bunch cilantro
• ½ pint grape tomatoes, halved
• 1 lime
• 1 medium red onion
• 8 small corn tortillas
•  black pepper
•  2 tsp chili powder
•  1 tsp cumin
•  1 tsp salt
• 1/2 tsp black pepper
•  cooking oil of choice (coconut, olive, or avocado)
• Cheese, shredded
• 1 cup rice
• Chicken or vegetable broth (optional for cooking rice)

1. Rinse rice. Cook in chicken broth or vegetable broth according to packaging.
2. Peel and cube sweet potatoes. Add to a sauce pan and cover with water. Bring water to boil and boil for 8-12 minutes (depending on size of your cubes). You will know sweet potatoes are done when you can easily stab with a fork. Once done, drain water and set aside. Set a timer and continue to cook the remainder of the meal while rice and sweet potatoes are cooking.
3. Rinse tomatoes and cilantro. Small dice tomatoes and add to a medium-sized bowl. Finely chop cilantro and add half to the bowl with the tomatoes and set the other half aside in a separate bowl.
4. Small dice the red onion. Add half to the tomato and cilantro mixture and save the other half to add to your skillet.
5. Preheat skillet over medium heat. Add cooking oil of choice (my favorites are olive oil or avocado oil). Swirl to coat the bottom and add the half of the red onion you set aside.
6. Cook onion until softened, 3 to 5 minutes. While onion is cooking drain and rinse beans.
7. Add the beans and the cilantro you set aside to the skillet. Season with chili powder, cumin, salt and pepper. Stir to mix.
8. Cook bean mixture for 2-4 minutes.
9. Grate cheese if using cheese.
10. Half the avocados, remove pit, and small dice. Add to the tomato, cilantro, and onion mixture.
11. Heat up tortillas in a skillet or in the toaster oven to warm.
12. Juice the limes. Add 1/2 of the juice to the salsa mixture and drizzle the other half over the beans.
13. Season salsa with salt and pepper to taste.
14. Place rice, sweet potatoes, bean mixture, and salsa on the table with heated tortillas. Fill up your tortillas with your favorite items, top with the salsa and ENJOY!