5-ingredient Sweet Potato Tacos

Serves: 6 tacos | Prepping Time: ~ 35 mins. | *high-protein

Nutrition Information (per serving)

  • Calories: 268 kcal
  • Carbs: 40.5g.
  • Fat: 6.9g.
  • Protein: 15.3g.
  • Fiber: 9.0g.
  • Sugar: 2.4g.



  • [400 g.] 4 cups black beans (cooked or canned)
  • [200 g.] 1 (7-oz) pack textured soy mince
  • [200 g.] 3 small sweet potatoes
  • 6 whole wheat taco shells
  • [40 g.] 4 tbsp. Mexican chorizo spices
  • [200 ml.]1 cup of water

Optional Toppings:

  • Red onion
  • Lemon slices
  • Jalapeno slices

Total number of groceries: 5


  1. Soak and cook 1½ cup of dry black beans according to the method if necessary.
  2. Cook the sweet potato cubes in a pot over medium-high heat for about 15 minutes or until they’re soft.
  3. Put a non-stick deep frying pan over medium-high heat and add the soy mince, black beans, chorizo spices and 1 cup of water.
  4. Stir continuedly until everything cooks and add the cooked sweet potato cubes.
  5. Turn the heat off and stir occasionally for about 5 minutes until everything is heated through.
  6. Divide the sweet potato mixture and rice over 6 taco shells, serve with the optional toppings and enjoy!
  7. Store the sweet potato mixture in the fridge, using an airtight container and consume within 3 days. Store in the freezer, for a maximum of 30 days and thaw at room temperature. Use a microwave, toaster oven, or a non-stick frying pan to reheat the sweet potato mixture.

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