Sweet Potato & Black Bean Tacos
Whether you’re celebrating Taco Tuesday, Margarita Monday, or just plain old Wednesday, these tacos are just the thing you need. They’re filling, delicious, and not too spicy. They’re also really nutritious—full of protein from the beans and vitamins A, B6, and C from the sweet potatoes. The filling reheats well. The only question now is, flour or corn tortillas?
Servings Prep Time
4 – 6servings 5minutes
Cook Time
Servings Prep Time
4 – 6servings 5minutes
Cook Time
  • 1tablespoons to 2olive oil
  • 1/2 sweet oniondiced
  • 1 large sweet potatodiced
  • 1 red bell pepperdiced
  • 1 garlic cloveminced
  • 1 tomatodiced
  • 15ounce black beans1 can rinsed and drained,
  • 1in canned chipotle pepperadobo saucediced
  • 1teaspoons to 2adobo sauce from the can
  • 1teaspoons to 2chili powder
  • 1/2teaspoon salt
  • 1/2teaspoon ground cumin
  • 1/2cup DIY Vegetable Stockor store-bought stock
  • 1tablespoon freshly squeezed lime juice
  • 1 limezested
  • Corn or flour tortillasfor serving
  • 1 avocadopeeled, pitted, and mashed
  • 1/4cup fresh cilantrochopped
  • Cashew Sour Creamfor serving (optional)
  • Garden Salsafor serving (optional),
  • Sliced jalapeño peppersfor serving (optional)
  • Sliced red cabbagefor serving (optional)
  1. 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.
  2. 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).
  3. 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.
  4. 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!).
  5. Stir in the lime zest. Serve in the tortillas, topped with mashed avocado and cilantro and anything else your heart desires.
Recipe Notes

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