Sweet Potato Tacos with Spicy Black Beans

I absolutely LOOOOOOOOOVE TACOS! When I moved to San Francisco, I was blown away by how good their Mexican food compared to NYC. It does not compare. My go to place is El Mitote in the city; it is the closest thing I can get to burritos in SF.

I got this recipe from Yoga Journal. Their version is vegetarian (their cheese is animal based though), so to swap it for a vegan version, use Daiya, Chao cheese, Trader Joe’s Vegan Mozzarella cheese, or Treeline Cheese.

This recipe also calls for maple syrup. This gives the dish a little twist. Mexico, meet Canada. #Tacos&MapleSyrup. People think I have crazy cravings, mixing two opposite things in the spur of the moment thinking it will taste amazing, I get lucky with my intuition sometimes. This tastes great during the autumn and winter seasons; I raised on the East Coast so for me maple syrup reminds me of these two seasons. It is optional to add.


2 large sweet potatoes, peeled

12 corn tortillas

1 1/2 cups cooked or 2 15-oz can black beans, rinsed and drained

1/2 cup grated ‘cheese’, Daiya; Chao, Trader Joe’s Vegan cheese; Treeline

1 habanero pepper, minced, optional to taste

1/4 cup pure maple syrup, optional

  1. In a pot, boil sweet potatoes for 10 minutes. When cool enough to handle, cut potatoes into 1/4-inch thick slices.
  2. On a preheated grill over medium-heat, cook potatoes, flipping once every 8 minutes. In a skillet over medium-heat, toast each tortilla about 30 seconds per side.
  3. Divide potatoes, beans and ‘cheese’ among tortillas. In a bowl, combine habanero and maple syrup; drizzle over tacos. Season with salt for taste. Serve with pico de gallo.

*For a healthier alternative to tortillas, use Romaine salad as a ‘green tortilla’. You can use collard greens as an alternative for a green wrap.

**If using canned beans, reheat per instructions while grilling the potatoes.

*This recipe is adapted from Yoga Journal

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