When Meatless Monday meets Taco Tuesday for a date before Hump Day!
Roasted sweet potatoes and seasoned black beans go together like PB&J and the most “oh-so-basic” of all meatless dinners.
Wholesome ingredients create this simple, quick dinner for any night of the week.
I was really hoping to get back into my “weekending” posts every week, but would you believe me if I told you I took ZERO pictures on my phone all weekend? Seriously guys, I did a few snap chats and that was it. That’s almost unheard of and I didn’t do it intentionally…I guess I just needed a breather from the phone. Twas nice for a change. You should try it! 😉
If you follow my recipes (which you should), you probably notice I do a lot with black beans and I was just telling a friend the other day that I cook beans almost 3 times a week. Lots of beans and lots of you know what going on over here…just kidding, girls don’t toot. Ew! (Jimmy Fallon voice)
My key to having a great meatless taco is all in the seasoning of the veggies. You must cook some of the vegetables with taco seasoning because it gives the tacos that true taco flavor, ya mean?! Other veggies that make great tortilla stuffers are zucchini, cauliflower, portabella mushrooms, and green peppers.
Bonus recipe! Quickly make you own Taco Seasoning with some pantry staples!
Homemade Taco Seasoning
- 1 Tbsp. Chili Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/4 tsp. Crushed Red Pepper Flakes
- 1/4 tsp. Dried Oregano
- 1/2 tsp. Paprika
- 1 1/2 tsp. Ground Cumin
- 1 tsp. Sea Salt
Mix all ingredients together and store in airtight container!