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.
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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.
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 {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!
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Taco Filling Recipe
White Bean & Sweet Potato Taco Filling
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
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.
We love Goya Foods…I use coconut milk all of the time in my gluten free baking!
Whoah, this sound fabulous! Had no idea there was a cilantro cooking base?! Need to check that out!
Snappy Gourmet, I had never heard of it before either, but now that I’ve found it I’ll always keep a jar around!
I’m always looking for more veggie taco options and this looks filling and fresh.
Oooh! I love tacos and this healthy, fiber-rich spin on the classic taco sounds so good!
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.
I’m curious, could this be used as a side dish vs in a taco shell?
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.