Healthy Tacos

Sweet Potato and Black Bean

  • Prep Time:
    15mins

  • Cook Time:
    45mins

  • Difficulty:
    Easy

  • Serves:
    4-6

Botanical Benefits*: Vitamins, minerals, fiber, antioxidants, anti-inflammatory, immune modulating and gut healthy

Diet Style: Vegan, vegetarian, gluten-free, grain-free, dairy-free, sugar-free, anti-inflammatory, heart healthy

These healthy tacos are a delicious vegetarian meal that is loaded with vegetables, herbs, healing, warming and grounding spices.
   
I love to use Romaine lettuce leaves instead of corn/wheat tacos or tortillas to keep the meal light and grain free.  

Great served with guacamole, cilantro, lime, cabbage slaw, chili sauce and fresh lime wedges.

Chef tip – cut up all the ingredients about the same size: 3/4″/2cm that way everything will cook evenly and be a similar size to the beans and fit easily into taco lettuce shells.   

SPICES – I like lots of spice but not everybody does, so I have given you options so that you can taste and add as you go.

This recipe works really well as a chili, I add extra vegetables like diced zucchini and chopped kale or spinach leaves

 

Ingredients

  • 2 tbsp olive oil

  • 1 red onion – medium diced

  • 4 garlic cloves – chopped

  • 2 celery sticks – finely diced

  • 1-2 fresh jalapeno peppers – finely chop with or without the seeds depending on your spice level

  • 2 cups sweet potato – diced 3/4″/2cm cubes

  • 1-2 tbsp of smoked paprika

  • 1-2 tbsp ground cumin

  • 2 teaspoon gnd coriander 

  • 2-6 tsp chili ~ powder/flakes, chili, cayenne, hot pepper, chipotle, urfa, marash, aleppo – your choice – spice to taste

  • 1 heaped tsp unsweetened cacao powder – optional but worth it!

  • 1 tbsp dried oregano

  • 1-2tsp sea salt – to taste

  • 20 grinders of fresh black pepper

  • 1 tbsp tomato paste

  • 2 cans 14oz/400g of diced tomatoes OR 6-8 fresh tomatoes – diced

  • 1 red and 1 green bell pepper – 3/4″/2cm dice

  • 2 can 14oz/400g cooked black beans or a mix of black beans and pinto beans

  • 1-2 cups freshly chopped cilantro – depends how much you love cilantro!

  • 4 scallions – finely sliced 

Method

Medium stainless saucepan on med-high heat
Add olive oil, onion, garlic, celery and jalapeno
Cook for 3mins stirring occasionally until onion softens
Adjust heat to medium-low
Add sweet potato and all the spices and herbs – cook 2mins stir often until spiced are fragrant be careful not to burn
Add tomato paste – cook 2mins stirring often
Add chopped tomatoes and 1-2 cups of water so ingredient are just about covered with liquid, mix well
Lid on low simmer for 15-20mins – stir occasionally
Add chopped peppers – mix in well – simmer for 10mins
Add beans – mix well – simmer for another 10mins
Taste spice and salt level and adjust to your taste, check all vegetables are cooked through
Turn off heat and stir most of the cilantro and scallions – save a few tbsp to garnish
Plate in a serving dish and sprinkle with garnish
Serve with romaine lettuce leaves, guacamole, cilantro lime cabbage slaw and fresh lime wedges if you like.   Enjoy!

*** IF it’s too spicy try adding freshly squeezed lime juice to balance the heat.

 

I often eat this for breakfast – Huevos rancheros style with baby spinach and a fried egg
This recipe freezes really well double the batch and freeze portions for a quick week night meal. 

Recipe Karina Hines.