White Bean & Sweet Potato Taco Filling featuring Goya Foods
This recipe post for White Bean & Sweet Potato Taco Filling is sponsored by Goya Foods, but all my opinions are my own.
This post also contains Affiliate links, which if you buy something help support this blog, but won’t cost you any extra. High five to you!
I’m excited to share a great opportunity to support a worthwhile cause. I’ve partnered with Goya Foods to promote their “Can Do” campaign. For every can of Goya Coconut Milk purchased in November and December 2017, Goya will donate food products to Feeding America.
That food will be distributed to families in need at local food banks across the country. The ‘Can Do’ campaign is part of Goya Gives, a national initiative committed to supporting local communities through social and environmental causes. By the end of the year, Goya will donate at least 600,000 pounds of food.
I love using Goya canned coconut milk!
Here are some of my recipes that you can use Goya canned coconut milk in
(click on the photo to get to the recipe):
Coconut Milk Coffee Creamer:
Thai Coconut Noodles with Pan Seared Tilapia:
Cherry Yoghurt Cloud Pie with Granola Crust:
Chocolate “Mousse” Cups:
The Peanut Sauce in my Tofu Satay recipe:
Vegan Chocolate-Pecan Ice Cream:
Coconut French Toast:
Pumpkin Coconut Soup:
Coconut Lemon Slushie:
The Winter White Coconut Cocktail:
White Bean & Sweet Potato Taco Filling featuring Goya Foods:
Today I’m bringing you a fabulous vegan White Bean & Sweet Potato Taco Filling featuring Goya Foods. These tacos are so good! So many great Mexican flavors going on. And, these are nice and easy to make.
On days that I’m in a big rush to get dinner on the table I take some short cuts with this recipe. The sweet potato can be steamed in the microwave.
Just pierce the sweet potato a few times with a sharp knife, and microwave until soft, about 5-10 minutes depending on the size of the veggie, and the microwave power. After chopping the sweet potato, sprinkle the Adobo over it, and toss it in the bean mixture.
See that rice in the background of the photo? It’s Rice Cooker Cilantro Brown Rice, and I’ll be bringing you the recipe for that soon. It’s SOOO good and so easy.
Notes about the recipe:
The most unusual ingredient, at least to me, in this recipe is the Goya Recaito Cilantro Cooking Base, and I’m really glad I learned about this great condiment!
I’d describe it as a salsa or a relish, maybe a sauce. It’s really good with lots of flavor. And, it’s an easy way to get lots of flavor into your dishes. Try it on eggs or rice, or scoop it with chips.
Stir a spoonful into guacamole or maybe a canned store-bought salsa. It helps you to get the flavor you want for soups, beans, and all sorts of other Mexican and Latin-inspired meals. This Goya cilantro cooking base includes cilantro, onion, green peppers, olive oil, and garlic for a rich flavor.
The Adobo All-Purpose Seasoning Light with Pepper is another ingredient you may not be familiar with. It’s a delicious spice that’ll help you reduce your sodium intake without sacrificing flavor. Shake Adobo Light onto your all of your dishes that need a little flavor boost.
The rest of the ingredients should all be pretty familiar. Just load up your tacos with some of this White Bean & Sweet Potato Taco Filling and your favorite taco fillings or toppings, like avocado, salsa, rice, or your choice and you’re ready for taco Tuesday or any day!
This is the filling before I added the sweet potato, and you can see all the flavors and just how yummy it is! It’s also a great bean side dish just like this.
White Bean & Sweet Potato Taco Filling Recipe:
White Bean & Sweet Potato Taco Filling featuring Goya
Ingredients
- 1 medium sweet potato
- 2 tablespoons Goya Olive Oil divided use
- 2 teaspoons Goya Adobo Light all purpose seasoning
- ½ large red onion thinly sliced
- ¼ teaspoon Goya minced garlic
- 3 tablespoons Goya Recaito Culantro cooking base
- 1 15 ounce can Goya cannellini beans, rinsed and drained
Instructions
- Preheat oven to 400° F.
- Cut sweet potato into bite sized pieces, about ½ to 1-inch in size. You want your sweet potato chunks to be roughly uniform in size so they all cook at about the same rate.
- Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with 1 tablespoon of the oil, sprinkle with Adobo seasoning, and toss to coat. Roast in 400° F oven, turning occasionally, for 25-30 minutes, or until crisp and browned outside and just tender inside.
- While sweet potato roasts, heat remaining 1 tablespoon oil in a medium sauce pan over medium-high heat. Add onion, and cook 10-20 minutes or until starting to turn golden brown, stirring occasionally. Add in minced garlic and Recaito, and cook for an additional minute. Stir in cannellini beans and heat through.
- Serve in tortillas with your favorite toppings.
Sandi says
We love Goya Foods…I use coconut milk all of the time in my gluten free baking!
Snappy Gourmet says
Whoah, this sound fabulous! Had no idea there was a cilantro cooking base?! Need to check that out!
Debi says
Snappy Gourmet, I had never heard of it before either, but now that I’ve found it I’ll always keep a jar around!
Dannii says
I’m always looking for more veggie taco options and this looks filling and fresh.
Rebecca Swanner | Let's Eat Cake says
Oooh! I love tacos and this healthy, fiber-rich spin on the classic taco sounds so good!