Refried Beans & Sweet Potato Tacos

11 25 451
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Refried Beans & Sweet Potato Tacos
Health Highlights


2 tbsp Olive Oil, Extra Virgin
4 cup Sweet potato (cut into 1/2-inch cubes)
1 onion(s) Sweet onion (finely diced)
2 clove(s) Garlic
1/2 tsp Salt
1 dash Black pepper
1 tbsp Coconut oil (or canned black beans, drained and rinsed)
8 medium tortilla(s) Tortilla, corn
1 cup Refried beans, canned, traditional style (or canned black beans, drained and rinsed)
1 cup shredded Dairy-free mozzarella cheese shreds (or more to taste; optional)
1/2 cup Cilantro (coriander) (chopped; optional)


  1. Place olive oil and sweet potatoes in a large skillet. Cover skillet and cook over medium heat for 5-7 minutes, stirring occasionally.
  2. Add onions, garlic, salt, and pepper. Continue cooking over medium heat for 7-8 minutes, or until sweet potatoes are cooked through.
  3. In a separate skillet over medium heat, add coconut oil and 2-3 tortillas. Heat up tortillas for 1-2 minutes on each side. Remove tortillas and place them on a paper towel to remove excess oil. Repeat with remaining tortillas.
  4. For serving, fill each tortilla with the refried beans and sweet potato mixture, and top with non-dairy cheese and cilantro.


Quick Tips:

Pair tacos with your favorite condiments, such as guacamole and homemade salsa.

Fry up extra veggies with your sweet potato, as desired, such as a bell or jalapeno pepper.

Nutritional Highlights:

Sweet Potatoes are high in vitamin A and a great source of fiber.

Beans are a great source of plant-based protein and are very high in fiber.

Nutrition Facts

Per Portion

Calories 451
Calories from fat 181
Calories from saturated fat 88
Total Fat 20.2 g
Saturated Fat 9.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 5.8 g
Cholesterol 0
Sodium 856 mg
Potassium 1124 mg
Total Carbohydrate 63 g
Dietary Fiber 14.4 g
Sugars 12.7 g
Protein 12.0 g

Dietary servings

Per Portion

Grain 1.9
Meat Alternative 0.3
Milk Alternative 0.6
Vegetables 3.6

Energy sources