Welcome back, everyone😋
You’re either here because:
1. You’re a vegan trying to spice up your meals.
2. You’re skeptical about how vegan meals can look so frickin delicious.
3. You want to venture into a plant-based diet!
Honestly, now that I am really in my 20’s I think a lot about my diet and the world and how I can make small changes for myself and the planet. I know this is a super large topic but I am just going to dip my toes. Basically, I am open to eating vegan, vegetarian, keto, low carb, low sugar, like I really don’t even know BUT trying different meals that are healthier for me is always the way to go. I am going to listen to my body and find what works best for me. I am on a mini journey of trying new things and trying to eat better!
My friends Katie and Victoria came over. Victoria is mostly vegan and has dabbled in a lot of different ways of eating healthier. We whipped together something that wasn’t too far from our comfort zones.
INGREDIENTS
- 3 Sweet Potatoes
- ⅓ White Onion
- 2 Red Bell Peppers
- 2 cans Black Beans *
- ½ Jalapeño, depending on the spice you want
- 1 tbs. Veggie Bouillon
- 2 tbs. Garlic Powder
- Salt & Pepper, for taste
- Lemon Pepper, for taste
- 1 tbs. Olive Oil
- Corn Tortillas
*keep ½ the juice from one can
INSTRUCTIONS
First, dice your sweet potatoes into decent-sized pieces. (you want into to be big enough to bite into like meat would be). You are going to want to brown your sweet potatoes in a large pan with olive oil on medium heat.
Next, dice the red bell pepper, jalapeño, and onions. Add those to the pan and let soften. At this point, you can add the salt, pepper, lemon pepper, and veggie bouillon. If your pan is getting too dry, add the liquid from the beans to bring moisture back.
Lastly, add the beans. The beans are already cooked so they just really need to be warmed up. Once the beans are well combined and warmed up it is ready to serve!
Garnish your tacos exactly how you like them! We added, lemon juice, cabbage, guacamole, and pico de gallo. The options are endless!
So obviously the basic ingredients you need are sweet potatoes and black beans.
First, dice your sweet potatoes into decent-sized pieces. (you want into to be big enough to bite into like meat would be). You are going to want to brown your sweet potatoes in a large pan with olive oil on medium heat.
Next, dice the red bell pepper, jalapeno, and onions. Add those to the pan and let soften. At this point, you can add the salt, pepper, lemon pepper, and veggie bouillon. If your pan is getting too dry, add the liquid from the beans to bring moisture back.
You want your potatoes to have this nice crisp when you’re done. Depending on your preference you could make them even crisper. I find if you let the potatoes brown on their own before adding the veggies, they get really nice and crispy. Or you could even bake them in the oven to get that crisp.
Lastly, add the beans. The beans are already cooked so they just really need to be warmed up. Once the beans are well combined and warmed up it is ready to serve!
We added a few toppings to add amazing color. We made guacamole and pico de gallo. We also cut lemon and sliced cabbage. Some cilantro on the top would have also been really good!
This recipe is soooooo good. I did not miss the meat AT all. We hit all the major nutritional needs in everything we added. Comment below if you try this recipe and let me know how it goes! Let’s keep catching the wave 🌊