Black Bean Sweet Potato Tacos
- 25 min
- β β¬2.47
- 2 servings
- Easy
Main ingredients: tomatoes, white cabbage, black beans, and wholegrain tortillas. Allow about 25 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
Prepare
Cut sweet potato into 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
Heat rapeseed oil in a large pan over medium heat. Cover and cook sweet potato for 10 minutes.
Turn every 2 minutes
Turn every 2 minutes, then 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, tomatoes, white cabbage and lime juice over them; do not roll the tacos.
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Recipe from VegPlan Β· https://vegplan.app/recipes/street-tacos-bean
