Spiced Sweet Potato Tacos
Plant-based food isn’t boring. It’s filling and flavorful. Try mixing in one of my favorite plant-based recipes as your next main dish. Studies suggest a vegan diet can drastically reduce your risk of cardiovascular disease.
- 1 Large sweet potato (about 1 pound)
- 1⁄2 Small red onion, cut into 1⁄4-inch dice (about 1/2 cup)
- 2 Small garlic cloves, minced (about 1 teaspoon)
- 1 (15-ounce) Can pinto or black beans, rinsed and drained (about 11⁄2 cups)
- 1⁄2 Cup frozen or fresh corn kernels, rinsed
- 1⁄2 Teaspoon ground cumin
- 1⁄2 Teaspoon ground chili powder, or to taste
- Sea salt
- 12 corn tortillas
- 1 Ripe Hass avocado, pitted and peeled
- 2 Roma (plum) tomatoes, cut into 1⁄4-inch dice (about 1 cup)
- 3 Green onions, white and green parts, thinly chopped (about 3/4 cup)
- 1⁄4 Cup finely chopped fresh cilantro
- 1 cut up lime
The potato wedges make it easier to keep the stuffing in the tacos and are easy to repurpose if you have leftovers.
Makes approximately 12 tacos. Total time: 35 minutes
- Cut the sweet potato lengthwise into 1/2 to 3/4-inch thick sticks.
- Place a steamer basket in a sauté pan, and add 1 to 2 inches of water to the pan. Cover and bring to a simmer. Place the sweet potato wedges in the steamer, cover, and steam until the sweet potato is cooked through but not too soft, 7 to 10 minutes, making sure not to overcook. Remove the sweet potato from the pot and set aside.
- In a large skillet, place the onion, garlic, and 2 tablespoons water. Cover and cook over low heat until the onion is translucent, about 10 minutes.
- Add the reserved sweet potato, beans, corn, cumin, chili powder, and salt to taste. Gently fold to coat the sweet potato with the spices. Cook over medium-low heat until heated through, 5 to 7 minutes. Remove from the heat.
- Line a plate with a damp large, clean dish towel. Warm the tortillas one at a time for about 20 seconds on each side in a dry skillet set over medium heat. Or, if you have a gas stove, place a tortilla straight over the flame for a few seconds on each side. As you heat the tortillas, stack them on the damp towel and cover the tops of them with the towel to retain moisture.
- Place the avocado in a small bowl and use a fork to gently mash it.
- To form the taco, spread some avocado on half of each tortilla. Add some beans and sweet potato on top, and then add the tomato, green onions, and cilantro.
- Lastly, squeeze some lime juice. Fold each tortilla in half. Consume at once!
DISCLAIMER: The contents and opinions expressed by Everett Clinic teammates and providers on “A Healthier You” blog and those providing comments are theirs alone and are not a substitute for medical advice. Consult your own provider for personal health recommendations
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