Warm the first teaspoon of oil in a medium pot. Add the beans, broth, smoked paprika, molasses, vinegar, and garlic. Get it to start bubbling slowly for about 5 minutes and then turn off the heat.
Chop up the sweet potato and onion so they are about the size of a pinto bean so you’re not taking any confusing bites. Warm up the oil in a large skillet or big pan and add the onion and sweet potato. Cook them until the onion is getting brown and the sweet potato softens up. Add the beans and whatever broth is still in that other pot you already forgot about. Cook this mixture on a medium heat until the potatoes are soft enough for you. This should take 5-8 minutes. If it starts to look dry, add some water. Add salt to taste but don’t go crazy.
I served my tacos topped with lime juice, shredded lettuce, radishes, white onion, green onions, and jalapenos but add the stuff you like.
Makes 8 tacos
*to avoid GMO corn, buy organic
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (334g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 59 (11%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 602.5mg||21 %|
|Potassium 906.7mg||24 %|
|Total Carbohydrate 109.6g||32 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 89.6g|
|Protein 18.1g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 549
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