Taco Tuesdays? I prefer taco EVERY-DAYS! These sweet potato and black bean tacos are one of my favorite dinner options. They are packed with so many healthy ingredients and have over 25 grams of protein, leaving you full and satisfied for hours after. The best part about these tacos, is that you can add whatever toppings your heart desires. Feel free to spice things up by adding your favorite rice dish, fresh veggies, or guacamole recipe on top. I promise you, these will be your next “go-to” meal choice, and will have you wishing that Taco Tuesday was every day.

Ingredients:

• 1 whole sweet potato
• 1 can black beans
• 1/2 sweet onion
• 1/2 cup lentils
• Corn tortillas
• 1/2 avocado
• 1/2 cup vegan Mexican-style cheese shreds (I use Violife shreds)
• Fresh cilantro
• 2 tbsp vegan chipotle mayo (I use Sir Kensington’s Vegan Chipotle Mayo)
• 1 tbsp ground cumin
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup fresh salsa (I use Jack’s Garden Fresh Salsa)

Instructions:

1. In a small pot, boil 1/2 cup lentils with 1 cup water. Once boiling, reduce to simmer and let cook for about 20 minutes, or until lentils are tender and fully-cooked. Remove from heat.
2. Chop uncooked sweet potato into dice-size cubes. (*Remove skin if preferred*)
3. Finely chop 1/2 sweet onion.
4. Heat a large non-stick skillet with a drizzle of avocado oil. Once hot, add chopped sweet potato and onion. Cook until fully-tender and slightly golden-brown (about 15 minutes). Add cooked lentils and 1 can of drained black beans to skillet. Cook for an additional 2 minutes, or until black beans are heated. Add ground cumin, onion powder, salt, pepper, and fresh salsa. (Add more salt and fresh salsa as needed for more flavor). Stir to combine. Turn off heat.
5. In another flat skillet, warm 3 corn tortillas on low-heat. Once warm, remove from skillet and add to a plate or taco-holder.
6. Assemble tacos by adding the sweet potato/black bean mixture to the corn tortillas (*be cautious about over-filling the tortillas, as they become difficult to pick up*). Top with fresh avocado slices (or guacamole), vegan cheese shreds, a drizzle of vegan chipotle mayo, and fresh cilantro. Enjoy!

OPTIONAL: Add more fresh salsa (or freshly chopped tomatoes), pickled jalapeños, or corn to tacos for a little extra flavor!