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Sweet Potato & Black Bean Tacos
Sweet Potato & Black Bean Tacos
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Whether you’re celebrating Taco Tuesday, Margarita Monday, or just plain old Wednesday, these tacos are just the thing you need. They’re filling, delicious, and not too spicy. They’re also really nutritious—full of protein from the beans and vitamins A, B6, and C from the sweet potatoes. The filling reheats well. The only question now is, flour or corn tortillas?
| Prep Time | 5 minutes |
| Cook Time | 13 minutes |
| Servings |
4 - 6 servings
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Ingredients
- 1 tablespoons to 2olive oil
- 1/2 sweet onion diced
- 1 large sweet potato diced
- 1 red bell pepper diced
- 1 garlic clove minced
- 1 tomato diced
- 15 ounce black beans
1 can rinsed and drained, - 1 in canned chipotle pepperadobo sauce diced
- 1 teaspoons to 2adobo sauce from the can
- 1 teaspoons to 2chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 cup DIY Vegetable Stock or store-bought stock
- 1 tablespoon freshly squeezed lime juice
- 1 lime zested
- Corn or flour tortillas for serving
- 1 avocado peeled, pitted, and mashed
- 1/4 cup fresh cilantro chopped
- Cashew Sour Cream for serving (optional)
- Garden Salsa for serving (optional),
- Sliced jalapeño peppers for serving (optional)
- Sliced red cabbage for serving (optional)
Ingredients
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Instructions
- On your Instant Pot®, select Sauté Low. When the display reads “Hot,” add the oil and heat until it shimmers. Add the onion. Cook for 1 minute, stirring. Add the sweet potato and bell pepper. Cook for 1 minute, stirring so nothing burns. Turn off the Instant Pot® and add the garlic. Cook for 30 seconds to 1 minute, stirring.
- Add the tomato, black beans, chipotle, adobo sauce, chili powder, salt, cumin, stock, and lime juice. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 4 minutes (3 minutes at sea level).
- When the cook time is complete, turn off the Instant Pot® and let the pressure release naturally for 5 minutes; quick release any remaining pressure.
- Carefully remove the lid. If there is too much liquid in the inner pot, select Sauté Low again and cook for 1 to 2 minutes, stirring constantly (it gets hot fast!).
- Stir in the lime zest. Serve in the tortillas, topped with mashed avocado and cilantro and anything else your heart desires.
Recipe Notes
INGREDIENT TIP: Chipotle peppers in adobo are a common ingredient in Mexican dishes and can be found in the Mexican or ethnic aisle of most grocery stores. Most recipes call for a small amount, and you can freeze the remainder for another recipe.
PER SERVING: Calories: 369; Total fat: 16g; Saturated fat: 2g; Sodium: 420mg; Carbs: 51g; Fiber: 15g; Protein: 12g
BARB MUSICK creates recipes using affordable and easy-to-find ingredients so everyone can enjoy delicious vegan food. Follow her at thatwasvegan.com for more recipes and vegan foodie adventures.
The Complete Vegan Instant Pot Cookbook is your jam-packed, fully-authorized guide to vegan pressure cooking. Brimming with 101 mouthwatering whole food recipes meant to satisfy every palate, this book also features complete and detailed instructions to help you master vegan pressure cooking.
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This was a good recipe. I ended up using a little too much vegetable stock and so this came out as more of mashed sweet potatoes with black beans, but it was still pretty good! I will definitely add A LOT more spices to it next time, but I liked it enough that there will totally be a next time 🙂
This was my first recipe with my instant pot and my husband and I both loved it! I was so happy to find a recipe with sweet potato that he liked. Still could not get my kids to try it but now there is extra for us so that works for me!