Tex Mex Veggie Tacos 

Dinner doesn’t have to be complicated, especially during these spring/summer nights. Time spent socializing with family and friends is way more important and these tacos are perfect for sharing!

This is a lighter version of the traditional ground beef or chicken filled tacos. Instead it brings a satisfying bite with the use of black beans and sweet potatoes. This lightened up version is perfect for the summer months and hot heat – it satisfies cravings without weighing you down.

These tacos bring the flavour of Tex mex cooking while providing an abundance of vitamins and minerals. Sweet potatoes contain vibrant flavonoids and B vitamins while the bell peppers contain powerful cancer fighting antioxidants, and black beans provide fiber and protein.



Tex Mex Veggie Tacos
Recipe Type: Dinner
  • 1 (14 oz.) can of black beans
  • 1 small sweet potato, diced
  • 1/4 white onion, diced
  • 1 Tbsp oil
  • 2 Tbsp taco seasoning
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • hard or soft taco shells
  • Toppings:
  • 1 avocado, diced
  • 1 tomato, diced
  • 1/2 red bell pepper, diced
  • 2 Tbsp parsley, chopped
  1. Drain and rinse beans.
  2. In a large sautee pan cook beans, sweet potato and onions over medium heat in a little oil. Add spices and cook for 20 minutes, stirring occasionally.
  3. Assemble the tacos by building a layer of sautéed vegetables on your favourite taco shell followed by tomato, bell peppers and avocado. Sprinkle on a little chopped parsley and enjoy!
  4. *this recipe served 2-4 people.




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