Black Bean Sweet Potato Tacos
- 25 min
- β β¬2.47
- 2 servings
- Easy
tomatoes, white cabbage, and black beans: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
Prepare
Cut sweet potato into 1 cm cubes
Cut sweet potato into 1 cm cubes, dice tomatoes, and finely shred white cabbage. Rinse and drain black beans well.
Cook
Heat rapeseed oil in a large pan over medium heat
Heat rapeseed oil in a large pan over medium heat. Cover and cook sweet potato for 10 minutes.
Turning every 2 minutes
Turning every 2 minutes; add black beans and cook uncovered for 4 minutes, until a cube breaks easily with a fork.
Warm wholegrain tortillas in a dry pan
Warm wholegrain tortillas in a dry pan for 20β30 seconds per side, until soft and flexible.
Finish
Lay wholegrain tortillas open
Lay wholegrain tortillas open, divide black beans, sweet potato and tomatoes, white cabbage, lime juice over them; do not roll the tacos.
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