Sweet Potato Tacos Made Lighter with Cabbage Cups

by Katie Mae, PlantzSt.com

  • Prep Time: Ready in 15 minutes (not including sweet potato cook time)
  • Yield: Makes 6 tacos

Ingredients

INGREDIENTS

  • 2 medium-sized cooked sweet potatoes, mashed (any potato works)
  • 1½ cups cooked black beans (15-ounce can, partially drained)
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt-free seasoning (e.g. Benson’s Table Tasty)
  • 6 purple cabbage cups (OR romaine leaves)
  • 1 Roma tomato, diced
  • 1 avocado, diced
  • 1­–2 limes, sliced into wedges

Directions

DIRECTIONS

  1. Set freshly cooked and mashed sweet potatoes aside. If the sweet potatoes were cooked previously and are cool, then warm them up on the stovetop or in the microwave.
  2. In a medium saucepan over medium-low heat, add the black beans, cumin, chili powder, and salt-free seasoning. Heat the beans for 5 to 10 minutes, stirring occasionally.
  3. To assemble the tacos: First spread a layer of sweet potatoes, about ¼ cup across the center of a cabbage cup or romaine leaf. Add about ¼ cup of the black beans over the sweet potatoes. Top with diced tomatoes, avocado, and a squeeze of lime juice. Enjoy!

Note

CHEF’S NOTE

If you want the cabbage cups to be a little bit softer and warmer, layer the sweet potato into the cabbage cups and microwave for just 30 seconds. Then continue filling the cups with the other toppings.

Stores 6 days in fridge (unassembled)

  • Prep Time: Ready in 15 minutes (not including sweet potato cook time)
  • Yield: Makes 6 tacos
  • Ingredients:

    INGREDIENTS

    • 2 medium-sized cooked sweet potatoes, mashed (any potato works)
    • 1½ cups cooked black beans (15-ounce can, partially drained)
    • ½ teaspoon ground cumin
    • ½ teaspoon chili powder
    • ½ teaspoon salt-free seasoning (e.g. Benson’s Table Tasty)
    • 6 purple cabbage cups (OR romaine leaves)
    • 1 Roma tomato, diced
    • 1 avocado, diced
    • 1­–2 limes, sliced into wedges
  • Directions:

    DIRECTIONS

    1. Set freshly cooked and mashed sweet potatoes aside. If the sweet potatoes were cooked previously and are cool, then warm them up on the stovetop or in the microwave.
    2. In a medium saucepan over medium-low heat, add the black beans, cumin, chili powder, and salt-free seasoning. Heat the beans for 5 to 10 minutes, stirring occasionally.
    3. To assemble the tacos: First spread a layer of sweet potatoes, about ¼ cup across the center of a cabbage cup or romaine leaf. Add about ¼ cup of the black beans over the sweet potatoes. Top with diced tomatoes, avocado, and a squeeze of lime juice. Enjoy!
  • Note:

    CHEF’S NOTE

    If you want the cabbage cups to be a little bit softer and warmer, layer the sweet potato into the cabbage cups and microwave for just 30 seconds. Then continue filling the cups with the other toppings.

    Stores 6 days in fridge (unassembled)

  • Credit:

    by Katie Mae, PlantzSt.com

 

 

 

 

 

 

 

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