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My Meat-free Mondays: Sweet Potato & Black Bean Tacos

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My Meat-free Mondays: Sweet Potato & Black Bean Tacos

My husband and I recently watched a great documentary that discussed the benefits of eating a plant-based diet. It gave us a lot to think about. I’m not labeling myself, nor my family, vegetarian, but we’re really making a concerted effort to cut down on the amount of meat we eat. When my husband suggested we give this a shot, I panicked a little. Not because I feared we couldn’t go without meat, but I was really worried about the variety of foods I would be able to make. I cook 6 to 7 nights a week, we very rarely go out to eat or order take out. I do pretty extensive meal planning before heading out the grocery every Sunday and previously it always included meals containing chicken, ground beef, steak, or pork. My husband’s goal is to totally cut out meat. My goal is to drastically reduce the amount of meat I eat. I’m still a fan of a good burger or a juicy steak, but we’re trying to make a healthy change as a family, including our seven-year-old son.

I’ve been pleasantly surprised at how many great recipes we’ve made and how much we’ve all enjoyed. I thought others may be interested in giving this a shot, so each week I’m going to share a new recipe that we’ve made and enjoyed.

Welcome to My Meat-free Mondays!

This week’s recipe is for delicious and filling Sweet Potato & Black Bean Tacos. This recipe made a lot and we had plenty of left overs for lunches and dinner for another night.

Print Recipe
My Meat-free Mondays: Sweet Potato & Black Bean Tacos
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Line cookie sheet (I needed 2 cookie sheets), with parchment paper.
  3. Chop sweet potatoes, bell pepper, onion.
  4. In a small bowl, combine paprika, cumin, chili powder, onion powder, and garlic powder.
  5. In a large bowl, combine chopped ingredients with the spice mixture, then pour onto the cookie sheet(s).
  6. Bake for 20-30 minutes in the preheated oven or until potatoes are tender, stirring every 10 minutes.
  7. Prepare quinoa per package instructions.
  8. Prepare corn and black beans per package instructions.
  9. When finished baking, remove the sweet potato mixture from oven and stir in black beans and corn.
  10. Prepare tacos layering quinoa, then sweet potato mixture.
  11. Serve with guacamole, sour cream, cheese and whatever else you like with tacos or burritos.
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Ryan is a native of Pittsburgh. She was born and raised, and still lives in Beechview with her husband, son, and dog. She's a proud graduate of the Pittsburgh Public School System and later received her Bachelor of Arts degree from the University of Pittsburgh. For the last 13 years she's worked as a Technical Communication Specialist focusing on interface instruction, user experience, and user guidance for several software products. When she's not fulfilling the responsibilities of her day job, Ryan can be found listening to and obsessing over David Bowie - and passing that obsession on to her son. Ryan enjoys reading, picking through thrift stores and flea markets, movies, music, and exploring all of the great places Pittsburgh has to offer families.

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