Sunday, the day of rest prep. That means time for this girl to sit down, meal plan for the week, and make a grocery list.

Every Monday in the Kokx-Christensen household is Meatless Monday.

  1. Because we like eating plants.
  2. It keeps me on my cooking-toes and makes me try new things

I make sure to still have a source of protein in the meal, usually some sort of bean or meat alternative. One of my favorite dishes has become black bean tacos. Super simple. Super flavorful. And, I usually make it a bit different each time, which keeps it interesting.

For this recipe I added in come cubed sweet potatoes, served them in crunchy taco shells, and whipped up a little avocado crema.

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This recipe serves 2. Each serving is for 3 tacos. I grilled a little bit of zucchini to go on the side. Savoring the last little bit of summer produce while I can!

Black Bean & Sweet Potato Tacos with Avocado Crema

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Black Bean & Sweet Potato Tacos With Avocado Crema

Yield: 2 servings, 3 tacos each
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A delicious meatless meal that will leave you full and satisfied!

Ingredients

  • 1 tbsp EVOO
  • 1/3 cup chopped red onion
  • ½ cup cubed sweet potatoes
  • 1 cup canned black beans, rinsed & drained
  • ½ cup frozen corn
  • 2-3 tsp taco seasoning*
  • ½ cup shredded lettuce
  • 6 crunchy tacos shells
  • 1 roma tomato, diced
  • ½ avocado
  • 1 Tbsp mayo
  • 1 Tbsp lime juice
  • 1 tsp time zest (optional, but strongly encouraged)
  • 2 tbsp chopped cilantro (optional)
  • 2 tbsp chopped chives (optional)

Instructions

    Heat olive oil in large skillet. Add sweet potatoes and red onion, sauté.

When sweet potatoes soften, add in corn and black beans. Cook for ~3 minutes.

Add taco seasoning to skillet, being sure to distribute evenly.

In a small bowl mash avocado. Add mayo, lime juice, lime zest and mix until there are no lumps.

Fill taco shells with lettuce and bean mixture, topping with diced tomato, avocado crema, and sprinkle with chives and cilantro.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 488Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 3mgSodium: 1159mgCarbohydrates: 66gFiber: 18gSugar: 10gProtein: 13g
*for the taco seasoning, I used a mix of ½ tbsp chili powder, ~1/3 tbsp garlic powder, ¼ tsp dried oregano, ½ tsp paprika, 1 tsp cumin, and a dash of salt and pepper

Joe topped his with Sriracha… like he does most foods… Not me. I like to be able to feel my lips.

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