A couple of weeks ago, my nine year old Addie decided to be a vegetarian. She finally understood the reality of our food source, and couldn’t handle it. Now, having gone through a similar experience as a kid, I could totally relate. When I went through this process, my family was not supportive, and I know I didn’t get adequate nutrition. In fact, this was during a time when I didn’t know anything about nutrition at all, so I mostly lived on Ramen noodles, cheese pizza, and meatless spaghetti.
I didn’t want her to have the same experience, so I went off in search of meal ideas that we could all enjoy.
Full disclosure: she was only vegetarian for a week, but at least we learned a lot.
We ended up trying quite a few new recipes that we all loved. One of our favorites, that will probably be a regular in our rotation are these crispy black bean and sweet potato tacos.
Addie was able to eat them as a vegetarian dish, while Willie and I ate ours with a little shredded chicken. Basically, they were easily customizable for our whole family. I even managed to make mine Trim Healthy Mama friendly, so the recipe worked for all of us. I’ll go ahead and share all of our variations, plus our favorite toppings below!
Crispy Black Bean & Sweet Potato Tacos
- 3 sweet potatoes, scrubbed and baked whole (I cook mine in my Instant Pot for about 25 minutes)
- 1 can of black beans, drained and rinsed
- 3 chicken breasts, cooked and shredded (optional)
- grated cheese (optional)
- Your choice of tortillas (We use Mission Carb Balance Whole Wheat)
- Optional toppings: Plain Greek Yogurt, Salsa, Guacamole, or Sour Cream
- Taco Seasoning (I make my own using salt, pepper, onion, garlic, cayenne, cilantro, and cumin)
- Coconut oil spray
Preheat the oven to 350 and line a baking sheet with parchment paper. Add your black beans and taco seasoning to a sauce pan and warm through.
While those are cooking, lay out your tortillas on your baking sheet and line with cheese (if your using), and about 1/2 of a sweet potato, slightly mashed. Once the beans are warmed through, add a spoonful to the center of each tortilla. If you’re adding chicken, add that, too. Once you’ve got all of your fillings in the tortilla, fold it over so it resembles a taco shell. If they won’t stay, go ahead and add some toothpicks, but all of mine have stayed without any help!
Lightly spray the top of your tortillas, then flip them over and spray the other side. Then, put them in the oven for about 10 minutes, or until crispy.
Serve these with your favorite toppings for dipping, and it’s a meal your whole family can enjoy!
How I made this a Trim Healthy Mama (E) meal:
I mentioned above that I managed to make this a THM meal, so I thought I’d share how I made mine for my favorite trim mamas!
Part of the reason I decided to try this meal is because I’ve been needing more E meals in my diet. I don’t do well without carbs, but after years of eating a low carb diet, these meals don’t come naturally to me.
Still, it took some minor adjustments, although I don’t think they took away from the flavor at all!
For my tacos, I skipped the cheese and just stuffed mine with half of a sweet potato, some beans, and a little shredded chicken. For my toppings, I enjoyed some salsa and some 2% plain greek yogurt to dip it in! I also had a simple green salad on the side topped with more salsa to make sure I didn’t overeat on the yummy tacos.
I was overwhelmed when my daughter decided to go vegetarian, and slightly annoyed when it only lasted a week. Still, it helped us learn a lot, so I’m glad we did it.
We did decide as a family to start incorporating more meatless meals to help lighten our burden on the meat industry, and I know this meal will become a regular. I look forward to finding more vegetarian meals to add to our rotation!
If you’re here because you saw an awesome idea for a Trim Healthy Mama meal like I did, be sure to check out my Pinterest board for even more THM meal ideas! You can also find more recipes for the whole family here.