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Sweet Potato and Black Bean Tacos


2 sweet potatoes, cut into cubes

1 cup mushrooms

1 can of organic black beans

1 avocado

1/2 cup tomatoes

1 lemon

Corn taco shells

3 tbsp tahini


1 tbsp minced garlic

2 tbsp sundried tomatoes

1 tsp onion salt

1/2 tsp chili powder

1/2 tsp cumin

1/4 tsp paprika

1 tsp apple cider vinegar


Set the oven to 425 degrees

Cut the sweet potatoes into cubes and place onto a baking sheet with 1 cup of mushrooms

Sprinkle the onion salt, chili powder, cumin, paprika, and 1 tbsp EVOO onto the sweet potatoes and mushrooms and place in the oven for 25 minutes

If you have a blender, you will use it for the sundried tomato tahini paste -- place 3 tbsp tahini into the blender with 2 tbsp sundried tomatoes, 2 tsp EVOO, a pinch of onion salt, 1 tbsp water, 1 tsp ACV, and 1 tbsp minced garlic

Blend everything together and taste to make sure you don't need to add anything else

Place the sundried tomato paste, organic black beans, avocado, and chopped tomatoes into separate bowls

Create tacos with the fillings and add your favorite toppings!

** You can also make a taco bowl without the hard shells by mixing everything together

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