Sweet Potato, Beans and Greens Tacos

Irresistible 25 Minute Sweet Potato, Beans and Greens Tacos | The perfect dinner for busy weeknights. | recipe by @beardandbonnet

We have an ongoing tortilla debate happening in our house…I like gluten free flour tortillas & Todd is a huge white corn tortilla supporter. ( Our kids tend to just eat everything in a bowl.) At least we can all agree that this taco filling is exceptional since we can’t really come together on vessels to serve it in. No matter how you wrap ’em, we all give these Sweet Potato, Beans and Greens Tacos 2 thumbs up! .

25 Minute Sweet Potato, Beans and Greens Tacos | The perfect dinner for busy weeknights. | recipe by @beardandbonnet

We are all about fast and easy weeknight meals and this one really hits the spot! You can’t shake a stick at a 25 minute dinner for 4 right?! I swear, this meal has saved me from ordering gluten free pizza more times than I should probably mention – the ingredients are pantry staples for most homes, but if you happen to not have the type of beans or greens that I used you can totally swap it up to reinvent this taco with what you have on hand.

Thinly sliced sweet potatoes roasted to perfection for these 25 Minute Sweet Potato, Beans and Greens Tacos | The perfect dinner for busy weeknights. | recipe by @beardandbonnet

The key to getting this meal from the oven to the table in under 25 minutes is how thinly you slice the sweet potatoes. I typically use a mandolin slicer for tasks like this because I like the way it makes consistent, beautiful slices in a flash. You can use a knife too, just take your time and be really careful!

Fast & flavorful these 25 Minute Sweet Potato, Beans and Greens Tacos are sure to hit the spot! | recipe by @beardandbonnet

One of my favorite things about these tacos is the silky, smooth avocado crema! Todd likes to drizzle, I like to slather, but whatever your preference is just be sure you make it. It is great as a spread on sandwiches, as a dip and goes well with pretty much any Tex-Mex dish you are looking to serve up.

Avocado Crema and Sweet Potato, Beans and Greens Tacos | The perfect dinner for busy weeknights. | recipe by @beardandbonnet with @lovemysilk #ad #LoveMySilk

Sweet Potato, Beans and Greens Tacos with Avocado Crema
Serves: 4 servings
  • 1 large sweet potato, scrubbed clean and very thinly sliced lengthwise
  • 1 tablespoon olive oil
  • kosher salt and pepper to taste
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon dried jalapeno flakes, optional
  • ½ cup plus 1-2 tablespoons divided Silk organic unsweetened soy milk
  • 1 avocado, pit removed
  • 1 cup roughly chopped cilantro
  • juice of 1 lime
  • 1 tablespoon olive oil
  • 1 clove garlic, quartered
  • kosher salt and pepper to taste
  • 1 (15 ounce) can pinto beans and its liquid
  • ¼ cup water
  • 1 bouillon cube, I use Massel's vegan "chicken" flavor
  • ½ tablespoon gluten free chopped chipotle pepper in adobo plus 1 tablespoon adobo sauce from the can
  • 1½ cups shredded lacinato kale, stalks removed and shredded thin
  • ½ tablespoon olive oil
  • ½ of a lime juiced, about ½ tablespoon
  • ¼ teaspoon gluten free hot sauce
  • 2 tablespoons pepitas
  • 4-6 gluten free tortillas
  • fresh cilantro leaves
  • fresh jalapeño slices
Roast the potatoes
  1. Preheat the oven to 450° F and line a baking sheet with parchment paper. Arrange the slices of sweet potato onto the baking sheet. Drizzle olive oil over the potatoes then sprinkle to taste with salt and pepper. Sprinkle the cinnamon and jalapeño flakes over the top. Turn the potato slices on the pan to coat both sides in the oil and spices. Roast in the oven, flipping once for 15 - 20 minutes until cooked through and browning around the edges.
Make the crema
  1. Combine the ½ cup Silk organic unsweetened soy milk, avocado, cilantro, lime, olive oil, garlic, salt and pepper in a blender and blend until completely smooth. Add the additional 1-2 tablespoons of soy milk to thin to desired consistency. Set aside.
Make the smoky pinto beans
  1. In a small saucepan combine the beans, water, bouillon cube, chopped pepper and adobo sauce. Heat over medium-high heat until the liquid is simmering and the bouillon cube has dissolved.
Spicy Kale Salad
  1. Combine the kale, oil,lime juice, hot sauce and pepitas. Massage the kale until it wilts down, be sure to wash hands well afterwards or wear gloves to avoid hot sauce in the eyes or burning the skin.
  2. Serve all of the components individually and layer ingredients into tortillas.
Make sure that the chipotle chiles in adobo sauce that you purchase are gluten free. Some brands are not. I use La Morena brand, its only about $1 dollar a can in the store.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.


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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.