Sweet Potato Bean Tacos with Spinach

Easy, vegan sweet potato bean tacos recipe with corn tortillas, roasted sweet potato, charro pinto beans and spinach. Meal prep the beans and sweet potato ahead of time for tacos anytime.

🔪 Instructions

Roast sweet potato

Cut into thin, small fries or cubes. Line a baking tray with parchment paper or a silicone mat to prevent sticking.

Then, season with ground cumin, taco seasoning and sea salt.

Roast in a 400 F oven for 25-30 minutes, until fork tender.

Heat your charro beans and tortillas

Heat up your charro beans on the stove or in the microwave, then drain.

Heat your tortillas in a dry, flat skillet or comal. You can also warm the corn tortillas over your gas stove. Or, in the microwave until warm.

Assemble your tacos by adding a little bit of raw baby spinach on the tortilla, then a spoonful of beans, then a few pieces of roasted sweet potato, then minced onion and cilantro and hot sauce.

Enjoy while hot!

📖 Recipe

Sweet Potato Bean Tacos with Spinach

Abi Cowell

Easy, vegan sweet potato bean tacos recipe with corn tortillas, roasted sweet potato, charro pinto beans and spinach. Meal prep the beans and sweet potato ahead of time for tacos anytime.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine TexMex

Servings 4

Calories 302 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

0.5x1x2x...

Roasted Sweet Potato

• ▢ 1 sweet potato washed, cut into thin rustic "fries" or cubes
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon taco seasoning or combo of chili powder and garlic powder
• ▢ ¼ teaspoon sea salt

Tacos

• ▢ 12 corn tortillas
• ▢ 2 cups fresh baby spinach washed
• ▢ 2 cups vegan charro beans homemade or sub with refried pinto beans
• ▢ ½ cup onion minced
• ▢ ¼ cup fresh cilantro minced
• ▢ hot sauce or salsa optional

Instructions

 

Roasted Sweet Potato

• ▢
  Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone mat.
• ▢
  Spread cut sweet potato on baking sheet and sprinkle with ground cumin, taco seasoning and salt. Bake for 25 minutes or until fork tender.
  1 sweet potato, 1 teaspoon ground cumin, 1 teaspoon taco seasoning, ¼ teaspoon sea salt

Heat beans and assemble tacos

• ▢
  Heat beans in small saucepan on stove or microwave. Then, drain.
  2 cups vegan charro beans
• ▢
  Heat tortillas on a dry flat griddle for about 30 seconds on each side or in microwave until warm. Keep them warm inside a clean, thin dish towel.
  12 corn tortillas
• ▢
  Assemble tacos by layering spinach on tortilla first, then adding beans, sweet potatoes, minced onion and cilantro and hot sauce. Serve hot. Enjoy!
  2 cups fresh baby spinach, ½ cup onion, ¼ cup fresh cilantro, hot sauce or salsa

Notes

If you're not using my Spicy Charro Pinto Beans recipe for the beans in these tacos, you'll want to do one of two things: 1) Use other fully flavored beans or 2) Amp up the flavor of plain pinto beans with jalapeño, cilantro, onion, tomato and/or Mexican oregano.

Good Hot Sauce Options: Cholula, Chipotle Tabasco and Valentina

Pico de gallo would be delicious here, as well as any type of salsa you enjoy.

Nutrition

Serving: 3tacosCalories: 302kcalCarbohydrates: 62gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 457mgPotassium: 699mgFiber: 11gSugar: 5gVitamin A: 9500IUVitamin C: 8mgCalcium: 145mgIron: 3mg

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