Sriracha Sweet Potato Black Bean Tacos - Dump and Go Dinner
Sweet, savory, and spicy these vegetarian Sriracha Sweet Potato Black Bean Tacos are an easy anytime comfort food. Topped with creamy guacamole and crunchy cabbage it's an irresistible combo of tastes and textures.
Ingredients
- 15 ½ ounces drain and rinse Black Beans, Canned
- ¼ cups mince Onion
- 1 teaspoon mince Garlic, Cloves
- ¼ cups chop Cilantro, Fresh
- ¼ teaspoons Cumin
- 3 cups peel, dice, and cook Sweet Potato
- 2 tablespoons Sriracha Sauce
- 2 tablespoons Olive Oil
- 2 tablespoons Honey
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 4 ounces Guacamole
- ½ cups shred Cabbage
- 8 individual Flour Tortillas (8-inch/Med)
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix black beans, onion, garlic, cilantro and cumin.
- 8641920 Upgrade to a paid membership 65778 to unlock all instructions 48060
- 4580578 Upgrade to a paid membership 96007 to unlock all instructions 83042
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 5311155 Upgrade to a paid membership 73320 to unlock all instructions 86879
- 2044623 Upgrade to a paid membership 46539 to unlock all instructions 46352
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix black beans, onion, garlic, cilantro and cumin.
- Heat black bean mixture on the stove top
- Toss sweet potatoes with sriracha, olive oil, honey, salt and pepper.
- Spoon sweet potatoes and black beans into the tortillas.
- Top with guacamole and cabbage and serve.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 2 tacos Amount Per Serving
- Calories
- 599
- Total Fat
- 19g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1616mg
- Total Carbohydrates
- 90g
- Fiber
- 9g
- Sugar
- 14g
- Protein
- 16g
- WW Freestyle
- 17
9 Comments
Join the discussionCan you freeze guacamole?
Christina – Guacamole doesn’t freeze well, due to the discoloration. However if that doesn’t bother you, then I would certainly give it a whirl! Here is our favorite Guac recipe! https://onceamonthmeals.com/gua…
Totally. If you buy the packs at the store, they freeze really well because there’s no oxygen inside. It’s trickier to do at home, but if you add some vegetable oil to your guac, it can help keep the avocados from discoloring as quickly.
How spicy does the Sriracha make it?
Lori – If you are concerned about it being too spicy I would suggest cutting it down to 1 Tablespoon or just use on serving day.
How do you cook your sweet potatoes?
Monica- You can roast them in the oven with a little olive oil, or I usually steam them in the microwave until fork tender.
Had this for dinner last night. I roasted the sweet potatoes. Awesome meal. Loved it. Thanks.
This has been one of my go-to meal prep recipes for over a year!! <3