What is up everyone?! Today I put a spin on a delicious recipe found in my “Vegan Meal Prep” cookbook by making their sweet potato black bean hash into tacos! These are also wonderful as big breakfast burritos or on their own as a side dish. I will be referring to this book a lot coming up as I try some of their recipes and rate them for you. This one is definitely 10 out of 10!
To start, you will need the following:
- 1 Tablespoon of Extra-Virgin Olive
- 1 Large Sweet Potato (I peel mine) diced into 3/4-inch pieces
- 1 Large Onion, diced (I use red)
- 2 Cloves minced Garlic
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Dried Oregano
- 1 (14.5 oz) can Black Beans, rinsed and drained
- Salt and Pepper to taste
- Vegan Cheese
- Tomatoes and what ever other toppings you like on tacos
I usually like to add fresh pico de gallo. I will post a recipe for this soon!
-In a large skillet over medium-high heat, heat the olive oil. Add the onion and garlic and cook for 3 minutes, stirring frequently. (The recipe in the book says 5 minutes but I burnt mine that way).
-Add the sweet potatoes, cumin, and oregano. Stir and cook for 5 minutes. Cover the skillet, reduce the heat to low and cook for 15 minutes
-After the 15 minutes, increase the heat to medium-high and stir in the black beans, salt, and pepper. Cook for another 5 minutes
-This is where I get out my tortillas, cheese, tomatoes, and whatever else I find for building my tacos
ENJOY! – leave a comment for any alteration ideas you may have. I love trying new things!
Side Note – I didn’t have a clean sharp knife so my food isn’t chopped up as evenly and beautiful as I would have liked, but it still tastes amazing! Thanks for reading 🙂