These Black Bean and Sweet Potato Tacos are a new favourite for taco Tuesday! Easy prep and lots of garnish, they make for one delicious, healthy dinner!
What is The Truly Healthy Vegetarian All About?
The Truly Healthy Vegetarian by Elizabeth Thomson is set to be released May 1 so the countdown is on! It’s filled with easy good-for-ya recipes made with real ingredients! There’s over 100 budget friendly vegetarian recipes with everything from breakfast to dessert and everything in between. Even if you may not be a vegan or vegetarian, I’m sure you will still find loads of recipes you want to try.
Elizabeth really has an honest, straight forward approach to healthy eating. There’s nothing complicated in here, just good real food.
Each recipe comes with a little description, details serving size, prep and cook time, and also lists equipment needed (which you don’t often see). For example blender, processor or skillet. With this in mind, no fancy equipment is required; you probably have everything on hand to make these recipes.
Elizabeth has a lovely blog, I Heart Vegetables, where you can find more of her delicious recipes.
Photo above provided by Rockridge Press.
What’s Covered in The Truly Healthy Vegetarian
The Truly Healthy Vegetarian is organized as follows –
- Healthy & Satisfied
- Snacks and Sides
- Substantial Salads
- Soups and Stews
- Wraps, Sandwiches and Burgers
- Roasted and Baked Dinners
- Noodles, Rice and Pasta
Chapter 1 (Healthy and Satisfied) really resonated with me. I love Elizabeth’s approach to food. She mentions that just because something is vegetarian, that doesn’t mean it’s healthy. Take potato chips, for example. So true! In this section, she also talks about how to make vegetarian food healthy, like choosing whole foods (beans, lentils, whole wheat flour, you get the picture). Basically, real food without added junk.
Black Bean and Sweet Potato Tacos
Today I’m sharing these delicious black bean and sweet potato tacos from The Truly Healthy Vegetarian. Anyone who knows me, knows how much I love tacos. And I often pair black bean and sweet potato together so testing these black bean and sweet potato tacos was an obvious choice.
For me, it’s just as much about the garnish as it is the main component. Elizabeth had lots of suggestions for garnish here and even suggested serving these tacos on lettuce leaves. I’m going to try that next time. These were supposed to be served on corn tortillas (per the recipe) but, unfortunately, after visiting three grocery stores I couldn’t get my little hands on any and flour tortillas it was. They were still amazing!
The recipe called for one 19 ounce can of black beans. For me, I didn’t need quite that amount and had a little leftover, but it might have been because I had these babies loaded with all sorts of other things like onion, avocado and cilantro. Told ya I love garnish!
Usually when we make tacos at home it’s with chicken or beef. I honestly did not miss the meat one bit. Hubby devoured a couple too and he felt the same way. These are going in regular rotation in our home.
Other Noteworthy Recipes
- Avocado Ranch Dressing on page 20
- Peanut Butter Quinoa Breakfast Bowl on page 34
- Chopped Taco Salad on page 61
- Spicy Enchilada Soup on page 80
- Portobello Burgers on page 98
- Lemon Pie Bites on page 140
Should The Truly Healthy Vegetarian Cookbook be on Your Bookshelf?
Yes! While I would have loved to see more pictures along with each recipe, the book was still wonderful. Each recipe had simple ingredients and easy to follow instructions. The recipes were all relatively quick to pull together, which means this one is awesome for busy weeknights when you want to eat healthy, but still have something delicious for your belly 😉
Hope you get a chance to try these black bean and sweet potato tacos. They’re really good!
P.S. If you think these black bean and sweet potato tacos will make your belly happy too, please be sure to hit that little Pin button down below. Many thanks, you guys! XO
Black Bean and Sweet Potato Tacos
- 1 large sweet potato or 2 small -peeled
- 2 tsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- pinch salt
- 1 15 oz can black beans with their liquid
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 8 corn tortillas
- 1 avocado -sliced
- 1/2 cup tomato salsa
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Cut the sweet potato into 1/2-inch-thick rounds, then cut each round into quarters. In a large bowl, toss the sweet potato with the olive oil, chili powder, and cumin.
- Spread the sweet potato in a single layers on the prepared baking sheet. Sprinkle with the salt. Roast for 20 minutes, then flip and roast for an additional 10-15 minutes until browned.
- In a small saucepan, combine the black beans (with the liquid from the can) with the oregano and garlic powder, and stir.
- Cook over low-medium heat for 10 minutes until heated through. Add salt to taste. Drain the beans.
- Divide the sweet potatoes and black beans equally among the tortillas. Top each taco with avocado slices and tomato salsa, and any other toppings you like.
Title: The Truly Healthy Vegetarian
Author: Elizabeth Thomson
Photography: Hélène Dujardin
Publisher: Rockridge Press
Acknowledgement: Excerpted from The Truly Healthy Vegetarian. Copyright © 2018 Elizabeth Thomson. Published by Rockridge Press . Reproduced by arrangement with the Publisher. All rights reserved. Photo of the book cover provided by Rockridge Press.
Copyright: Copyright © 2018 Elizabeth Thomson
Published by: Rockridge Press
Reproduced by arrangement with the Publisher. All rights reserved.
Disclosure: I received a review copy of The Truly Healthy Vegetarian by Elizabeth Thomson, but not otherwise compensated. All opinions, as usual, are my own.