Sweet Potato & Black Bean Tacos {Vegan & Gluten-Free, 30-minute Meal}
These Sweet Potato & Black Bean Tacos make a healthy vegan and gluten-free meal that can be made in around 30 minutes! The sweetness of the roasted potatoes balances the hint of spiciness from the black beans. This tasty combination creates tacos that are full of flavor! You can customize these tacos by adding a variety of toppings.
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I Made 38 Mini Bean & Cheese Tacos for $6.24 to go Inside Snack City in my Freezer
These Mini Bean and Cheese Tacos can help you save money and snack well ????. Here is the written version of the recipe:
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Easy Tex-Mex Cheesy Ground Beef, Bean & Tortilla Chips Taco Casserole Bake Recipe
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Hey guys, today I am bringing you this delicious easy Tex-Mex Cheesy Ground Beef, Bean & Tortilla Chips Taco Casserole Bake Recipe. I have found that you can swap out the items very easy. You can change things like the pinto beans with black beans, or leave them out all together. The flavor is big in this Easy Tex-Mex Cheesy Ground Beef, Bean & Tortilla Chips Taco Casserole Bake Recipe. I hope that you give it a try. Come back and leave a comment and tell everyone if you liked it. Or if you changed anything in this Easy Tex-Mex Cheesy Ground Beef, Bean & Tortilla Chips Taco Casserole Bake RecipeEnjoy. Please share with family and friends.
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Tex-Mex Taco Casserole
1-pound ground beef
½ medium onion diced
1 small red bell pepper diced
½ teaspoon salt
½ teaspoon ground pepper
1 Package McCormick Taco seasoning low sodium
1 can Rotel tomato
1 can pinto beans
1 can corn fresh or frozen
½ can beef broth
½ cup cheddar cheese
½ cup queso quesadilla
1 small can black olives
Green onions sliced
Oven 350°F 30-40 minutes
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Taco seasoning
Rotel tomato
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Broth
Olives
Taco Pie Casserole Dip
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Black Bean and Sweet Potato Quesadillas | Forks Over Knives
Black Bean and Sweet Potato Quesadillas - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
1 large sweet potato
1 cup brown rice, cooked
8 ounces vegetarian, no added oil, re-fried beans
1 cup of salsa
1 cup fresh spinach
8 ounces black beans, drained and rinsed
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon cumin
1 jalapeño pepper, diced (optional and HOT)
6-8 whole-wheat tortillas
DIRECTIONS:
-Preheat oven to 375º F. Prepare a sheet pan with parchment paper.
-An hour before you plan to eat, peel and quarter the sweet potatoes.
-Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.
-In the meantime, prepare rice in a rice cooker or on stove top as directed.
-Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.
-Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat. Add onion powder, chili powder and cumin to taste and stir.
-Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture. Add jalapeños if desired.
-Place another whole wheat tortilla on top. Press down on top tortilla with spatula with pan on medium heat for about 3 minutes. Flip with spatula and cook for another three minutes.
-Voila! Cut into desired number of sections. Serve topped with salsa.
Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.
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VEGAN MEXICAN TORTILLA CASSEROLE (with a healthy 'cheese' sauce) | Cooking with Parita
This Mexican casserole isn’t only delicious but it’s also healthy. Filled with veggies, beans, nuts and also naturally gluten free!
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Hi, my names Parita! Since becoming vegan I often get asked ‘what do vegans eat?’. On my blog & Youtube channel, you’ll find easy + delicious vegan recipes that I love! Whether you’re vegan, plant-based or even plant-curious I hope these recipes inspire you to cook mindfully + with love.
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