These tacos are the perfect Mexican dish for veggie lovers! Sweet potatoes and blackbeans are lightly spiced with Mexican seasonings to make a fiber-packed taco filling. Multo™ by CookingPal® lets you sauté onions and steam sweet potatoes at the same time and in the same bowl, cutting down on cooking time and utensils. Make these healthy, plant-based tacos today!
How to make sweet potato and black bean tacos with Multo™ by CookingPal®?
1. Blend cream.
Turn avocados into a smooth crema thanks to the sharp blade at the bottom of Multo™.
2. Sauté onion.
Place onion into Multo™ and chop until in small pieces. You can then sauté the onion in the same bowl by turning on the bottom heating elements.
3. Cook filling.
Add the remaining ingredients into the mixing bowl and keep cooking until desired textures are reached.
4. Steam sweet potatoes with steamer.
Multo™ comes with deep and shallow steaming trays for easy cooking. Attach the steaming trays on top of mixing bowl and start steaming.
Cooking tips and tricks
Make sure to spread sweet potatoes into one even layer when steaming, This will prevent sweet potatoes from becoming too soggy.
What are the variations of the tacos?
You can add or substitute different seasonings to these tacos to achieve more diverse flavors. For spice lovers, add more chili powder or even some cayenne pepper to the filling. For smoky notes, try adding a dash or two of smoked paprika.
You can serve the vegetable filling over rice or quinoa instead of using tortillas to make a vegetarian burrito bowl.
Required Accessories
Steamer
The final verdict on these tacos - how does it taste?
Make a tasty Mexican-inspired meal right at home with these sweet potato and black bean tacos. They’re:
Crunchy
Nutrient-filled
Zesty
Creamy
& Packed with protein!
Start your cooking adventure today! Don’t forget to share your creations by tagging us @cookingpalofficial and hash tag #MyCookingPal. Discover more delicious content by following us on social media.
Hearty vegetarian tacos are paired with a bright and creamy avocado sauce.
Ingredients
2 EA avocados
8 OZ / 225 G Greek yogurt
2 EA garlic cloves
2 EA limes
20 OZ / 570 G sweet potatoes
2 OZ / 60 G yellow onion, about 1/2 small
1 TBSP olive oil
2 TSP ground cumin
1 TSP chili powder
28 OZ / 800 G black beans
17 OZ / 500 ML water
8 EA small corn tortillas
Kosher salt and black pepper, to taste
lime, cilantro, sliced jalapeño for serving
Directions
Cut avocados in half and remove pit. Peel garlic and cut limes in half. Add avocado flesh to mixing bowl with Greek yogurt and garlic cloves.
Squeeze lime juice into mixing bowl. Blend for 30 seconds / speed 8. Transfer cream to another bowl, cover and chill until ready to serve.
Peel sweet potato and cut into 1/2-inch cubes. Drain black beans.
Peel onion and add into mixing bowl. Chop for 6 seconds / speed 6.
Add olive oil and sauté onion for 2 minutes / 230°F|110°C / speed 1.
Add cumin, chili powder, black beans and water to mixing bowl. Season with salt and pepper to taste.
Cook black beans for 5 minutes / 212°F|100°C / speed 1. Transfer cooked black beans to another bowl.
Add water to mixing bowl. Add sweet potatoes to steaming trays and close the lid, steam for 20 minutes. Cover the lid with towel to prevent steam leaking.
Enjoy your meal!
Recipe Note
TIPS:
Layer avocado crema in tortillas and top with seasoned black beans and steamed sweet potato. Garnish with fresh cilantro and jalapeno slices.
Serve over rice for a hearty vegetarian burrito bowl.
Avocado crema can also be served as a dip for fresh veggies or served with chicken or steak.
