Sweet Potato & Black Bean Tacos

Happy March, fellow foodies! Sorry for the long absense; things were a little rough for me for awhile. But it’s all looking up, and here’s to yummy food and fellowship as we continue on in Lent and head towards Easter and fresh spring vegetables and flowers and summer! And allergies, but that’s not so exciting hahaha.

Today I have a simple inexpensive meatless (depending on the cooking fat you use) recipe for you that is super easy to make for 1-2 people or a large crowd. Besides, who doesn’t love tacos?? If you don’t, just shhh, I don’t need that negativity in my life 😉

Sweet Potato & Black Bean Tacos


  • 2 tbsp cooking fat such as coconut oil, lard, ghee, butter, or tallow
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 1 can black beans, drained
  • 2 tbsp taco seasoning + 1/4 cup water
  • Fresh lime juice (optional)

Heat fat in large skillet. Add onion and sweet potatoes, frying on medium high till tender. Add black beans and mix well. Add taco seasoning and water. Mix well. Cover and simmer for 10 minutes. Just before serving, if desired, squeeze half a lime over the skillet.


As you can see from the photos, I cut up flour tortillas and fried them to make chips for this particular meal. Of course shells or wraps work just as well! And fresh cilantro on top is just a serving suggestion as well. Other addons include cheese, tomatoes, olives, greens, etc. Whatever you like to put on your tacos could apply here. Stack them high and enjoy!

A note on the cooking fat in the recipe, too, is that any oil would also work, but I’ve found through trial and error and quite a few painful splatter burns on my arms and neck that the solid fats work much better for root vegetables. This is my experience, not anything super scientific or a chef’s recommendation!

Also, posts will be moving to Monday from now on.

Happy Monday and happy cooking!

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