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Life Currents
Home » White Bean & Sweet Potato Tacos

White Bean & Sweet Potato Tacos

December 4, 2017 by Debi 7 Comments

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This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Today I’m bringing you some fabulous vegan White Bean & Sweet Potato Tacos. These tacos are so good! So many great Mexican flavors going on. And, these are nice and easy to make.

White Bean & Sweet Potato Taco Filling featuring Goya Foods for #MeatlessMonday #GoyaCanDo #GoyaGives

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Short cuts to getting dinner on the table

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.

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.

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.

White Bean & Sweet Potato Taco Filling in a serving bowl

Notes about the recipe:

The most unusual ingredient, at least to me, in this recipe is the {affiliate link} 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.

The cooking base includes cilantro, onion, green peppers, olive oil, and garlic for a rich flavor.

The {affiliate link} 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!

White Bean Taco Filling featuring Goya Foods can also be served as a side dish without the sweet potatoes
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 and your favorite taco fillings or toppings, like avocado, salsa, rice, or your choice and you’re ready for taco Tuesday or any day!

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White Bean & Sweet Potato Tacos Filling featuring Goya Foods for #MeatlessMonday #GoyaCanDo #GoyaGives

Taco Filling Recipe

White Bean & Sweet Potato Taco Filling featuring Goya Foods for #MeatlessMonday #GoyaCanDo #GoyaGives

White Bean & Sweet Potato Taco Filling

Debi
Vegan White Bean & Sweet Potato Taco Filling. These tacos are so good! So many great Mexican flavors going on. And, these are nice and easy to make.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 198 kcal

Ingredients
  

  • 1 medium sweet potato
  • 2 tablespoons Olive Oil divided use
  • 2 teaspoons Goya Adobo Light all purpose seasoning
  • ½ large red onion thinly sliced
  • ¼ teaspoon minced garlic
  • 3 tablespoons Goya Recaito Culantro cooking base
  • 15 ounce can 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.

Nutrition

Calories: 198kcalCarbohydrates: 30gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 261mgPotassium: 229mgFiber: 7gSugar: 3gVitamin A: 8016IUVitamin C: 2mgCalcium: 85mgIron: 3mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword sweet potato, tacos, white bean
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Budget, Lunch, Main Dish, Mexican Food, Vegan Tagged With: beans, cilantro, Cooking, dinner, Food, meatless, Meatless Monday, Mexican, recipe, red onion, sweet potato, taco, vegan, white bean

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Sandi

    December 10, 2017 at 10:12 am

    We love Goya Foods…I use coconut milk all of the time in my gluten free baking!

  2. Snappy Gourmet

    December 10, 2017 at 10:50 am

    Whoah, this sound fabulous! Had no idea there was a cilantro cooking base?! Need to check that out!

  3. Dannii

    December 10, 2017 at 11:09 am

    I’m always looking for more veggie taco options and this looks filling and fresh.

  4. Rebecca Swanner | Let's Eat Cake

    December 10, 2017 at 11:44 am

    Oooh! I love tacos and this healthy, fiber-rich spin on the classic taco sounds so good!

  5. Rick

    March 14, 2019 at 1:29 am

    5 stars
    I made these tacos last night and they were so delicious! My whole family loved them. Easy too. Five stars for these Mexican flavored plant based goodies.

  6. Lisa Hook

    January 12, 2020 at 7:21 pm

    I’m curious, could this be used as a side dish vs in a taco shell?

  7. Debi

    January 13, 2020 at 7:22 am

    Lisa, yes, this would work well as a side dish instead of a taco filling. It would be great as part of a taco bar too.

5 from 1 vote

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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