Roasted Sweet Potato and Black Bean Tacos with Corn and Pico De Gallo Recipe

From Nutritionist, Trisha Mandes, MPHN

Even though this recipe is vegan, plant-based, oil-free and gluten-free, you’d never know.  It’s 100% optimal and a crowd-pleaser, just the way we like it!

Total cook time: 25 minutes 

Ingredients

  • Two small-medium sweet potatoes, peeled and diced

  • 1 can black beans, rinsed and drained

  • 2 ears of corn or 1 can of corn, rinse and drained 

  • Corn tortillas (I love this brand but any corn tortilla you like is fine)

Pico de gallo ingredients (or buy store bought pico de gallo or salsa to use instead)

  • 1 tomato, diced

  • 1/4 red onion, finely diced

  • 1 jalapeño finely diced 

  • Juice of one lime

  • Cilantro (handful)

  • Fresh chives finely diced (optional)

  • Salt 

Instructions

  1. Preheat oven to 450 degrees.

  2. Toss diced sweet potato in a large mixing bowl with Cajun seasoning and salt.

  3. Place sweet potato on a baking sheet lined with parchment paper or a silicon mat. 

  4. Bake in oven until soft (about 15-20 mins).

  5. Add all pico de gallo ingredients to a large mixing bowl. Mix, taste and adjust accordingly.

  6. Heat beans and corn in a small saucepan on the stove top until warm. If using corn on the cob, cut the corn off the cob.

  7. Heat the tortillas. I prefer to put my electric stove burner to medium and place the tortilla right on top and flip it once it starts to slightly brown (about one minute).  Or, you can heat them up on a pan on the stove top.

  8. Assemble your tacos. Use a spoon to place beans and corn mix on the taco, then sweet potato, and then the pico de gallo (with a little bit of the juice from it) on top.

Notes:

  • You can use store bought pico de gallo or salsa to make this recipe even quicker.

  • Canned or frozen corn can replace the fresh corn.

  • Knowing how to use a chef’s knife and knife cuts can make cooking so much faster.  Learn learn how to cut an onion here.

Learn more about how to Shed Pounds Sustainably with Nutritionist, Trisha Mandes, MPHN by watching her one hour training here or schedule a time to chat with her here to see if/how she can help you Shed Pounds Sustainably.

Take Control Now!

Comment below…what would you add to this taco to make it more delicious for you and your family?