Best with Organic Cooked Beets

Sweet Potato, Beet, and Black Bean Tacos

Prep Time: 15 min // Cook Time: 20 min Servings: 3 to 4

What to do

  1. Add all of the ingredients for the tahini sauce to a small bowl or jar. Stir vigorously until smooth and tahini clumps are out. Refrigerate until ready to use.
  2. Heat the oil in a medium skillet and heat to medium-high. Add the chopped sweet potato, cover, and cook, stirring frequently, until sweet potato has browned around the edges and is cooked through (about 10 to 12 minutes).
  3. Add the chopped chard and beets, cover, and cook an additional 1 to 2 minutes, until chard has wilted and beets are hot. Sprinkle your favorite Mexican spices over the veggies – we love cayenne, paprika, and a dash of salt.
  4. Heat the black beans in a small pot until warm, and wrap corn tortillas in a paper fowl and microwave until hot (about 20-30 seconds).
  5. Compose tacos by layering desired amount of black beans, veggies, and avocado on top of tortillas. Serve with tahini sauce and enjoy!

What you’ll Need

2 tablespoons olive oil

1 large sweet potato, chopped into 1/2-inch pieces

1 bunch rainbow chard, chopped into thin strips

1 (8.8 ounce) package Love Beets, chopped

1 (14-ounce) can black beans

1 large avocado, peeled and sliced

6-8 corn tortillas


Tahini Sauce

1/4 cup tahini

1-2 cloves garlic, minced

1 tablespoon fresh lime juice

1-2 teaspoons nutritional yeast (optional)

Pinch cayenne pepper

1/2 teaspoon ground cumin

1/8 teaspoon chili powder

4 to 6 tablespoons water, to desired thickness

Sea salt to taste