Bean And Sweet Potato Tacos Recipes

SWEET POTATO-PINTO BEAN BREAKFAST TACO

Sweet Potato-Pinto Bean Breakfast Taco image

Start your day off right with this fantastic sweet potato pinto bean breakfast taco. Say goodbye to bland, tasteless vegetarian dishes. Top with a spoonful of salsa.

Provided by Culinary Envy

Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes

Time 45m

Yield 4

Number Of Ingredients 24

Ingredients

5 cloves garlic, minced
½ teaspoon olive oil
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil
1 large sweet potato, diced
½ teaspoon fine sea salt, divided
½ teaspoon garlic powder, divided
½ teaspoon chili powder
½ teaspoon onion powder, divided
¼ teaspoon chile powder with lime (such as Trader Joe's Chile Lime Seasoning Blend®)
¼ teaspoon smoked paprika
1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon fresh lime juice, or to taste
1 tablespoon water
1 teaspoon adobo sauce from chipotle peppers
¼ teaspoon ground black pepper
4 large eggs
2 teaspoons olive oil
4 (6 inch) corn tortillas, or more to taste
1 cup fresh spinach
2 avocados, sliced
3 radishes, thinly sliced
2 green onions, chopped
¼ cup chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
Heat tortillas in the preheated oven until warm, about 5 minutes.
Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.

Nutrition Facts : Calories 556.4 calories, Carbohydrate 59 g, Cholesterol 186 mg, Fat 31.1 g, Fiber 16.4 g, Protein 16.2 g, SaturatedFat 5.3 g, Sodium 657.9 mg, Sugar 7.1 g

BEAN AND SWEET POTATO TACOS

Bean and Sweet Potato Tacos image

This hearty taco recipe features sweet potatoes, navy beans, corn and a spicy chipotle crème for a vibrant, healthy dinner from Ontario Bean Growers.

Provided by maryjjohnson34

Categories Mexican

Time 35m

Yield 5 serving(s)

Number Of Ingredients 16

Ingredients

1 large sweet potato
1/2 cup water, divided
1 garlic clove, minced
1 (540 ml) can navy beans, drained and rinsed
1/2 cup corn
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 limes
1 avocado, diced
12 corn tortillas
1/4 cup fresh cilantro, chopped
1/2 cup plain Greek yogurt
1/4 teaspoon dried chipotle powder
juice from half a lime
1/8 teaspoon chipotle chili pepper (optional)

Steps:

1. In a large non-stick skillet over medium heat, add diced sweet potatoes and 1/4 cup water. Cook until tender, about 10 to 15 minutes. Add garlic and navy beans, cook 2 to 3 minutes until garlic is fragrant and beans are heated through. Add corn, paprika, cumin, chill powders and remaining water. Cook until water has evaporated, about 3 to 5 minutes.
2. To make the sauce, add yogurt, chipotle powder (more if you would like it spicier) and lime juice to a small bowl; stir until combined.
3. Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.

Nutrition Facts : Calories 355.2, Fat 8.5, SaturatedFat 1.3, Sodium 249.1, Carbohydrate 62.7, Fiber 17.3, Sugar 3.4, Protein 12.2

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