Meal Prep Tacos - Freezer Friendly
Aside from the irresistible taste, there are time-saving reasons to include the black bean sweet potato tacos recipe in your weekly menu. Prepare everything ahead of time and place it in the freezer for up to 3 months. And a bonus is making it in the no-fuss Instant Pot or Slow Cooker. This easy one-pot meal is a meal prep dream. Take it straight from the freezer to the multi-cooker. Make the dreamy and delicious Aji Verde Sauce while the tacos cook.
There is terrific news in the nutrition category as well. These tacos have 13.9 grams of fiber, which is 50% of the recommended amount! This vegetarian dish has 15 grams of protein and provides 50% of Vitamin C, which boosts your immune system. Additionally, it contains 200% of Vitamin K for strong bones and 67% of Vitamin A for maintaining vision health.
Healthy Ingredients - Veggie Forward Tacos
Loaded with veggies and high-fiber black beans, this dish is sure to satisfy even meat lovers. Kale adds a nice chew that resembles the texture of beef stew pieces. The sweet potatoes offer an unexpected burst of flavor, and corn provides more fiber and color. The veggies are cooked in a homemade quick sauce featuring chipotle peppers in adobo sauce, which presents a rich, smoky flavor. And the mouthwatering Aji Verde, a famous sauce from Peru, completes the bold flavors. Made from cojita cheese, cilantro, tangy mayo, and a hint of jalapeño, this topping pulls everything together for an unforgettable meal. Your family will request tacos every night.
Black Bean Sweet PotatoTaco Variations
Enjoy these vegetarian tacos on corn tortillas for a gluten-free and authentic Mexican experience. They are also tasty on soft flour tortillas, which tend to hold together better than corn. Additionally, you can find grain-free tortillas made from alternative flours like almond, chickpea, and cassava in the refrigerated or freezer section of the grocery store. For a crunchy twist, consider serving them on tortilla chips or tostadas!
You can also add chicken for extra protein, or omit the frozen corn for a lower-carb option. Similar recipes to try are the Mexican Vegetarian Tortilla Casserole and the One-Pot Red Lentil Curry recipe. This sweet potato taco recipe is a healthy, budget-friendly weeknight meal.
Crockpot Directions
To make in the slow cooker, add fresh or frozen ingredients with 3/4 cup of water, and set the temperature on low for 5 hours. See more details in the recipe card below.
Sweet Potato Taco Recipe Steps
1
Prepare simple ingredients for black bean and sweet potato tacos.
2
"Cook" kale with lime juice and salt to improve texture and taste.
3
For meal prep, add diced ingredients to a freezer bag.
4
Add the smokey homemade chipotle sauce to the bag.
5
The ingredients are ready to cook fresh or place in the freezer for a quick meal later.
6
Cook these tacos with beans, sweet potato and kale in the pressure cooker or slow cooker
Vegetarian Tacos with Chipotles Peppers in Adobo Sauce
Whether you are a seasoned cook with this specialty item or a novice, these peppers are a staple in Mexican and Southwestern cooking. Peppers are dried and slow-roasted for an earthy and distinct flavor. This little can holds some powerful magic, but don’t let the leftovers go to waste. Use it in chili, enchiladas, meatloaf, or any Mexican or Tex-Mex dishes. I like to puree them in the food processor rather than mincing with a chef’s knife. My chopping skills aren’t the best, so I want to avoid a large spicy piece in one bite.
Take it with a Grain of Salt
Wondering down the baking aisle, I’m amazed by all the varieties of salt! Some are pretty expensive. So what’s the deal? How many salts do you need in the kitchen, and are they different? Can they be substituted equally? I keep Diamond Kosher Salt for cooking and Maldon Flakey Sea Salt Flakes for finishing a dish. Read more in this article from Serious Eats and determine what’s best for your kitchen. The big takeaway for me is that a teaspoon of table salt is twice the volume of Diamond Kosher salt.
Puree Peppers
Freeze Leftovers
MORE KALE RECIPES
Grab the Gluten-Free Cheat Sheet!
Download this ultimate quick reference guide, which includes substitution tips, a symptom tracker, and a weekly menu. Go gluten-free the easy way. Build balanced, wheat-free meals and understand hidden gluten traps.
Easy Instant Pot Black Bean Sweet Potato Tacos
These smoky and spicy black bean sweet potato tacos are a veggie-forward dinner that delivers big flavor with minimal effort. Made in the Instant Pot or Crockpot and freezer-friendly for busy nights! This recipe is inspired by The Family Freezer and Pinch of Yum’s Smoky Beans and Greens Tacos
- Prep Time: 10
- Come to Pressure: 10 - 15
- Cook Time: 5
- Total Time: 30
- Yield: 5-7 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Taco Filling
- 8 cups kale, chopped, washed, and dried
- 2 limes, juiced
- 1 teaspoon Kosher salt
- 2 Tablespoons chipotle peppers in adobo sauce, minced in a food processor
- 2 tablespoons olive oil
- 1 Tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon Diamond Kosher salt or 1/4 teaspoon table salt
- 1/2 cup water
- 1 lb sweet potatoes, cut into bite-sized chunks (peeled or unpeeled)
- 2 (15 oz. per can) black beans, drained and rinsed; 3 cups homemade cooked beans
- 1 (10 oz. bag) frozen corn
- 1/2 cup water
- 15 (6-inch) corn, flour, or grain-free tortillas or crispy tostadas
- 1/4 cup pepita seeds, roasted and salted, optional
Aji Verde Sauce
- 3–oz. cotija cheese block or 1/4 cup grated Parmesan cheese
- 2 cups cilantro (1 bunch) stems removed, washed and dried
- 3 garlic cloves
- 1/2 jalapeño pepper, seeds and membranes discarded; use gloves and a separate cutting board
- 1 Tablespoon olive oil
- 1/2 cup mayo, Greek yogurt, sour cream, or a combination
- 1 lime, juiced
- 1/4 teaspoon Kosher salt or 1/8 teaspoon table salt
Instructions
- Prepare Kale: Rinse kale, place it in a salad spinner to dry, and chop into bite-sized pieces if needed. Place kale in a large bowl and pour the juice of 3 limes over the leaves, along with 1 teaspoon of Kosher salt. Knead the leaves, distributing the lime juice and salt over the kale. This helps break down the fibers and improves the texture and taste. Let the kale sit while preparing other ingredients.
- Prepare Chipotle Peppers: Place all the chipotle peppers and sauce from the can in a small food processor and mince. Alternatively, you can dice them on a cutting board. I prefer to puree them in a food processor to avoid getting any larger pieces, as they are spicy. Place 2 tablespoons of the pureed peppers in a small bowl. Freeze the remaining peppers for future use. See the tip on what to do with extra Chipotle peppers in adobo sauce in the above post.
- Make Taco Sauce: Combine the minced peppers with olive oil, tomato paste, garlic powder, onion powder, cumin, Kosher salt, and water in a bowl, mixing until well combined.
- Wash and Dice Sweet Potato: Gently scrub the sweet potatoes, then use a knife to remove any soft spots or thickened areas of skin. Cut the sweet potato into one-inch cubes. Peeling is optional but not necessary.
- Prepare Aji Verde Sauce: In a blender or food processor, add all ingredients and pulse until smooth and creamy. Push ingredients on the side walls with a spatula a few times. You may need to add 1 tablespoon of water to help rotate the ingredients. Scoop the sauce into a serving bowl or lidded container if making ahead.
- Making fresh now – jump to Step 7. If freezing for another day, close the ziplock bag, but leave an inch unzipped. Lay the bag down and gently press out the air. Seal the bag completely. Good for 3 months. Use a Sharpie pen to remember to add 1/2 cup water and cook on high for 5 minutes, quick release, and note the use-by date. Lay flat in freezer.
- Placing Ingredients into Instant Pot: If making fresh (not frozen), add the sweet potatoes to the pressure cooker inner pot, followed by the corn, beans, and kale, and top with sauce. Add 1/2 cup of water. Stir and follow number 8. If frozen, hold the bag under warm water for a minute to loosen the contents. Unzip the bag, place the frozen blocks into the inner pot, and then follow step 8.
- Pressure Cooker Instructions: Place the lid on the pressure cooker and lock it in place. Set to pressure cook on high for 5 minutes. Do a quick release after the 5 minutes are complete. Stir and serve on tortillas with Aji Verde sauce and optional pepitas.
- Slow Cooker Directions: Frozen. Run the bag under warm water to loosen the contents. Add all ingredients to the slow cooker with 3/4 cup water. Cook on low until sweet potatoes are fork-tender—about 5 hours. Stir and serve on tortillas with Aji Verde sauce and optional pepitas.
Notes
NOTE: Fresh and frozen have the same cook time in the pressure cooker. But it will take longer for the frozen ingredients to come to pressure.
Variation: Try flour tortillas or crispy corn ostadas. Add leftover meat like rotisserie chicken. Eliminate corn to reduce the carbs. Eliminate dairy in the Aji Verde sauce or use suitable substitutes for a vegan diet.
2 responses to “Easy Instant Pot Black Bean Sweet Potato Tacos”
Omg- these were such a hit! Packed with flavor and we loved making them in the Instapot! The sauce was to die for and got two thumbs up from my picky toddler lol.
Lena, Wonderful news that the whole family enjoyed this recipe. Thank you so much for taking the time to comment on this dish. It means the world to me.