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Sriracha Sweet Potato Black Bean Tacos - Dump and Go Dinner

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Sriracha Sweet Potato Black Bean Tacos - Dump and Go Dinner

Erin
The Cook
4 Servings
14 Ingredients
9 Comments

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.

4 Servings
14 Ingredients
9 Comments

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
Serving Day Ingredients
  • 4 ounces Guacamole
  • ½ cups shred Cabbage
  • 8 individual Flour Tortillas (8-inch/Med)

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

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Nutrition Facts

  • Not available.

9 Comments

Join the discussion
    1. 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.

    1. 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.

    1. Monica- You can roast them in the oven with a little olive oil, or I usually steam them in the microwave until fork tender.

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