Heat olive oil in a skillet over medium heat. Add black beans. Cook, stirring occasionally until heated through, about 5 minutes. Add taco seasoning; stir to combine. Stir in water and cook 1 to 2 minutes or until water is absorbed. Remove from heat.
Recipe
Author
Hy-Vee Test Kitchen
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Description
If you haven't been adding sweet potatoes to your tacos, now's the time! They add a subtle sweetness you won't be able to get enough of!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita olive oil | ||
| 1 (15-oz.) can Hy-Vee no-salt-added black beans, drained and rinsed | ||
| 1 (1-oz.) pkg. taco seasoning, desired flavor | ||
| ¼ c. water | ||
| 1 microwaveable sweet potato | ||
| 4 white corn tortillas | ||
| Desired toppers, such as: salsa verde, avocado, red onions, shredded red cabbage, heirloom tomato, and/or lime wedges |
Things To Grab
- Skillet
- Paper towels
Directions
Meanwhile, microwave sweet potato according to package directions; cool slightly. Cut into bite-size pieces. Wrap corn tortillas in a damp paper towel and microwave at 30-second increments until warm.
Divide black beans and sweet potatoes among corn tortillas. Serve with desired toppers and/or sides of Vegan Street Corn and/or Strawberry Jalapeno Salsa.
Nutrition facts
Servings
240 Calories per serving
1 taco
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrates: 42g
- Protein: 8g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 15%