Prep Time: 10 mins
Cook Time: 35 mins
Servings: 4

Vegetarian Quinoa, Black Bean and Sweet Potato Tacos 

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Take taco night to the next level with zesty Vegetarian Quinoa, Black Bean and Sweet Potato Tacos. Dempster's ® Spinach Large Tortillas and a blend of Mexican-inspired flavours produce a vegetarian dish that's full of flavour. They're a satisfying take on a family favourite. 

Dinner
Veggie Picks
Tortilla

Ingredients

  • 4 Dempster's® Spinach Large Tortillas, warmed
  • 1 1/2 lb (750 g) sweet potatoes, diced
  • 2 tbsp (30 mL) coconut oil, melted
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 can (398 mL) black beans, drained and rinsed
  • 1 jalapeño pepper, seeded and diced
  • 1 tsp (5 mL) lime zest
  • 1/4 cup (60 mL) lime juice
  • 1 1/2 cups (375 mL) cooked quinoa
  • 1/2 cup (125 mL) tomato salsa
  • 1/4 cup (60 mL) finely chopped fresh cilantro
  • Lime wedges, for serving

Directions

  1. Preheat oven to 425°F (220°C).
  2. Toss together sweet potatoes, coconut oil, salt and pepper; arrange in single layer on parchment paper-lined baking sheet.
  3. Bake for 18 to 20 minutes or until golden brown and tender.
  4. Add black beans and jalapeño to the baking sheet; sprinkle with lime zest and drizzle with lime juice.
  5. Bake for 3 to 5 minutes or until beans are heated through.
  6. Assemble tortillas with quinoa, sweet potatoes and black bean mixture.
  7. Top with salsa and cilantro.
  8. Serve with lime wedges.

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