White Bean & Sweet Potato Taco Filling featuring Goya
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. Scale the recipe using the Servings slider.
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.
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