I love a good tasting, easy meal that I can make ahead for the week. I made myself a batch of these black bean and sweet potato tacos to have for breakfast this week and boy are they good and filling!
The fiber, potassium, folate, vitamin B6, and phytonutrient content of black beans, coupled with its lack of cholesterol, all support heart health. This fiber helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.
Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
- 4 corn or gluten free tortillas
- 1 15-ounce cans organic black beans (look for cans that are BPA-free)
- 3 small/medium sweet potatoes, diced
- 1/2 yellow onion, diced
- salt + pepper
1. Heat olive oil in a large frying pan over medium heat. Add the sweet potatoes and onions and season with salt and pepper. Cover and let cook, for about 10 minutes stirring every few minutes for even cooking. Remove the lid and cook for another 5-10 minutes or so until the potatoes are soft and lightly browned.
2. Add the black beans to the pan and season with salt and pepper. Cook until warm, about 2-3 minutes. Remove from heat.
3. Directly before serving: Over a low flame on a gas stovetop, place the warm tortilla directly on the burner. Heat for a few seconds on each side. Remove from heat and place in cloth towel to keep warm.
4. Serve the tacos with guacamole, diced avocado, cilantro, salsa or your favorite hot sauce.
That’s it! It’s super easy, will keep you full and energized and is healthy. I just assemble all the tacos at the same time, roll them up in some aluminum foil and when you’re ready to eat them, just heat in a toaster oven or microwave and enjoy!