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Sweet Potato & Black Bean Tacos Recipe

Sweet Potato & Black Bean Tacos

Sweet Potato & Black Bean Tacos

Barb Musick
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Course Lunch, Main Course, Snack, Starter
Cuisine Mexican
Servings 5 servings


  • 1 tablespoons to 2olive oil
  • 1/2 sweet onion diced
  • 1 large sweet potato diced
  • 1 red bell pepper diced
  • 1 garlic clove minced
  • 1 to mato diced
  • 15 ounce black beans 1 can rinsed and drained
  • 1 in canned chipotle pepperadobo sauce diced
  • 1 teaspoons to 2adobo sauce from the can
  • 1 teaspoons to 2chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup DIY Vegetable Stock or store-bought stock
  • 1 tablespoon freshly squeezed lime juice
  • 1 lime zested
  • Corn or flour tortillas for serving
  • 1 avocado peeled pitted, and mashed
  • 1/4 cup fresh cilantro chopped
  • Cashew Sour Cream for serving optional
  • Garden Salsa for serving optional,
  • Sliced jalapeño peppers for serving optional
  • Sliced red cabbage for serving optional


  • On your Instant Pot®, select Sauté Low. When the display reads “Hot,” add the oil and heat until it shimmers. Add the onion. Cook for 1 minute, stirring. Add the sweet potato and bell pepper. Cook for 1 minute, stirring so nothing burns. Turn off the Instant Pot® and add the garlic. Cook for 30 seconds to 1 minute, stirring.
  • Add the tomato, black beans, chipotle, adobo sauce, chili powder, salt, cumin, stock, and lime juice. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 4 minutes (3 minutes at sea level).
  • When the cook time is complete, turn off the Instant Pot® and let the pressure release naturally for 5 minutes; quick release any remaining pressure.
  • Carefully remove the lid. If there is too much liquid in the inner pot, select Sauté Low again and cook for 1 to 2 minutes, stirring constantly (it gets hot fast!).
  • Stir in the lime zest. Serve in the tortillas, topped with mashed avocado and cilantro and anything else your heart desires.


INGREDIENT TIP: Chipotle peppers in adobo are a common ingredient in Mexican dishes and can be found in the Mexican or ethnic aisle of most grocery stores. Most recipes call for a small amount, and you can freeze the remainder for another recipe.
PER SERVING: Calories: 369; Total fat: 16g; Saturated fat: 2g; Sodium: 420mg; Carbs: 51g; Fiber: 15g; Protein: 12g
Keyword Instant Pot, vegetarian
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