Sweet Potato and Black Bean Tacos with Guacamole & Pico De Gallo

So I'm sure you all know by now of my addiction to Mexican food and guacamole. So naturally I had to post a taco and guacamole recipe! 

It's very simple to make, just takes some chopping and cooking the sweet potato and then you can assemble the tacos. The hardest part about this recipe is not eating all the guacamole! I tend to snack on it while making the rest of the recipe. 

I've been following a Ketogenic diet for a while and the results are amazing. It's essentially low carb and high in healthy fats. The reduction in carbs puts your body into a metabolic state called ketosis. Your body becomes more efficient in burning fat for energy! It also turns fat into ketones in the liver, which supply energy for the brain. The diet consists of eating 75% healthy fats like avocado, coconut, grass-fed butter, coconut oil, or ghee.  20% from protein, and 5% from carbs. Remember it's all about QUALITY!

My biggest word of advice is always to avoid carbs and sugary foods including fruits in the morning for breakfast, to avoid sugar cravings throughout the day.  Eating plenty of healthy fats keeps you feeling satisfied longer and you crave less and snack less throughout the day. I eat mainly a veggie diet, but you can include eating meat in this diet as well (just make sure it's good quality meats). 

This recipe (and guacamole) is full of healthy fats and flavor, I hope you enjoy! 



Makes 8-10 Tacos

Ingredients:

Tacos

  • 2 medium sweet potatoes
  • 1 14 oz. can or package of organic black beans
  • 1 Tbsp. olive oil
  • 2 tsp. cumin 
  • 1 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • Salt and pepper to taster
  • 8 Soft organic corn tortillas 

Guacamole

  • 4-5 ripe avocados
  • 1/2 small red onion (diced)
  • 1 medium tomato (diced)
  • 1/2  bunch cilantro (chopped)
  • 1/2 jalapeno (diced)
  • Juice from 3 limes
  • Salt and pepper taste

Pico De Gallo

  • 4 tomatoes 
  • 1/2 small red onion (diced)
  • 2 small cloves garlic
  • 1/2 bunch cilantro 
  • Juice from 2-3 limes
  • Salt and pepper to taste

Toppings

  • Vegan sour cream
  • Sriracha aioli


Directions:

1. Peel off the skins of the sweet potato and cut into 1 inch chunks. 

2. Bring water to a boil in a large saucepan and cook the sweet potato until soft, about 20-30 minutes. 

3. Bring your skillet to low-medium heat, and add the olive oil, black beans, spices, and salt and pepper. You may need to adjust the spices according to taste. Then add the cooked sweet potato and gently smash and mix into the bean mixture. 

4. Chop and mix together all the guacamole ingredients and do the same for the pico de gallo. 

5. Warm the corn tortillas in a pan for about 2 minutes on each side. Add the sweet potato mixture, guacamole, pico de gallo, and vegan sour cream and sriracha aioli which you can buy in your grocery store. Enjoy!