It’s Taco Tuesday peeps!
The cool thing is that this recipe could also double as a meatless Monday meal too! Yeah, I think it’s about time for another taco recipe around here. Considering how big on tacos my family is it’s pretty crazy that I haven’t made them very often recently. I’m planning to make up for it by doing tacos at least once every other week and hopefully even sharing a new version with you guys each time. So technically I might have made these on a Thursday, photographed them on a Friday, and written this post on a Sunday but you guys are getting them on Tuesday so that’s what matters. Taco Tuesday!
Okay, but before I tell you about these tacos that are (almost) vegan and a huge hit for a crowd, I was going to tell you three random things. Firstly, I’ve had it on my to-do list for ages to start playing around with video editing for possible future recipe videos. I mean, with the growing popularity of social media platforms based on video content and me being a food blogger, I’d say I’m long passed needing to get into it. It’s not the easiest thing ever to master though.
Haha, I’ll just add it to the things I’m trying to learn right now right up next to passable skiing skills, driving in deep snow, fluent Spanish, and all those other things. It’s okay though, I’ve always felt like the moment we stop making intentions to learn is the moment we stop living to the fullest, wouldn’t you agree? I think we should never stop trying to learn something each day as if life were just one long lesson, and it is.
Secondly, I’m all caught up now. I finally found the time and finished the second season of Stranger Things. Um, am I the only one who has show withdrawals??? I really need to start another one soon, any suggestions?
The third thing is that we’re all booked for San Diego in a few weeks, Yes! (Also would love recommendations of places to hit while we’re there.)
Alright, sorry for the sidenotes, let’s talk tacos. These were inspired by my brother-in-law telling me about a dinner he and my sister had eaten at a friend’s house. I think he does this because he knows nothing inspires me to get into the kitchen to make something like hearing how amazing someone else made it. Hey, it’s not competition or anything, I just have this need to try making everything possible before I kick the bucket. I guess it goes along with that always learning stuff I was just talking about.
Another reason for these tacos today is that I found street taco sized tortillas at the store this past week and was all like 😍😍😍😍😍😍. In case you aren’t familiar with street tacos, they’re about half the size of regular tacos and oh so adorable! Funnily enough, the same brother who inspired the filling for these made fun of me for my enthusiasm over my mini tacos, nut that’s okay. I’m used to this by now after years of flipping out over miniature things and getting the same reaction.
Anyway, these are awesome if you’re making them for friends and family, especially because they are nearly vegan and can easily be served completely vegan. The simple mixture of sweet potatoes, black beans, green bell peppers, and onions is seasoned with yummy taco flavors and makes for some fast, easy, and super filling tacos. I also serve them with my everyday favorite basic tomato salsa. My biggest issue with so many salsas is that they tend to get pretty watered down and not have that punch of flavor that makes them so good. That’s why my secret hack for preventing that is to add tomato paste. It really makes all the difference and I’ve had both friends and family tell me it’s the best they’ve ever had.
Now if you have some adamant meat lovers, feel free to include chicken, ground beef, or even shredded pork in the mix or on the side. I served these with my classic homemade salsa, sour cream, extra cilantro, and some cheddar. Theres always room for guacamole too of course, or any other toppings you’d like. Happy Taco Tuesday!
Need some yummy tacos "hold-the'meat"? These mini vegetarian street tacos are not only the cutest and most fun way to eat tacos, but they come together fast and can even be served vegan!
- 1 (12-count) package flour street taco tortillas (or 6 - 8 larger ones if you prefer)
- 1 medium sweet potato, cubed
- 2 teaspoons olive oil
- 1 medium green bell pepper, seeded and chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked black beans
- salt & pepper to taste
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup shredded cheddar cheese (optional)
- jarred or homemade (recipe follows) salsa
- sour cream or Greek yogurt
- guacamole or sliced avocado
- juice of 1 lime
- chopped cilantro
- salt & pepper
- 4 medium fresh tomatoes, diced
- 1 (6 ounce) can tomato paste
- 1 red bell pepper, seeded and diced
- 2 cloves of garlic, minced
- 1/2 medium onion, diced
- 2 tablespoons fresh cilantro chopped
- 1/2 jalapeño pepper, seeded and minced
- 1/2 teaspoon salt
- juice from 1 lime (about 1 tablespoon)
- Heat the olive oil in a medium skillet over medium-high heat and add the sweet potato, green bell pepper, garlic, and onion. Stir constantly for 6 to 8 minutes until the onions are translucent and the potatoes are tender.
- Add the black beans, chili powder, cumin, and salt and pepper to taste. (If you'd like to add meat this is also where you'd add it.)
- Warm tortillas in a tortilla steamer or foil pouch in oven if desired and gather your toppings. Serve tacos hot with all the toppings you'd like!
- Mix all ingredients for salsa in a medium bowl until well combined.
*My favorite way to make salsa fast and easy is to literally skip all the dicing of the veggies and throw all the ingredients for the salsa into my food processor or blender and pulse until everything is diced and mixed. Start by adding just the garlic, cilantro, onion, and lime juice and pulsing a few times, then add the rest and pulse a few times more. Done!