These Plantain Sweet Potato Tacos are stuffed with plantains, sweet potatoes and black beans and topped with a simple guacamole. They're vegan, gluten free and a great lunch or dinner option!
Peel and dice sweet potatoes, then cook them in a large skillet with the olive oil.
Meanwhile, drain and rinse the beans, then heat them in a saucepan over the stove.
Once the sweet potatoes are cooked, push them to the side of the skillet, then add the plantains and cook for 2 minutes, then flip them over and cook for 2 minutes on the other side.
Heat taco shells as you normally would (I heat mine in a skillet over the stove); then set aside.
For guacamole: mash avocado into the bottom of a bowl, then add the onion, cilantro, and lime juice together and stir to combine. Place a spoonful of guacamole on the bottom of each taco shell, then top the tacos with the beans, sweet potatoes and plantains.
Enjoy!
Notes
*I almost always peel sweet potatoes, but you don't have to peel them (totally delicious with the skins on too!)