Sweet Potato and Black Bean Tacos

Fun way to celebrate #tacotuesday but keep it low carb and gluten free with these Pepper Shell Tacos!! The sweet potato and black beans add a nice flavor!

Prep: 20 minsCook: 20 minsTotal: 40 mins
Servings: 4 1x


  • 1/2 red onion, chopped
  • 1 sweet potato, cubed
  • 2 tablespoons coconut oil
  • 1 lb. ground beef
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 cup black beans, drained and rinsed
  • 46 red bell peppers
  • 1 cup Mexican blend cheese
  • 1 avocado
  • salsa and sour cream for serving


  1. Preheat oven to 400F.
  2. Saute the onion and sweet potato in coconut oil over medium-high heat for about five minutes.
  3. Add the meat and seasoning, using your spatula to break up the meat.
  4. When the meat is almost cooked, add the beans and cook through.
  5. Cut the peppers in half, lengthwise. Scoop out the seeds and rinse the insides.
  6. Place the peppers on a lined baking pan and fill them with the meat mixture.
  7. Top with Mexican cheese and bake in the oven for 20 minutes, until the cheese is melted and browned.
  8. Serve with avocado, salsa, and sour cream.


Serving : Calories 494; Fat 23.4g (Sat 11.4g); Protein 36.9g; Carb 36.1g (net carb 26.4g); Fiber 9.7g; Sodium 637mg

© The Toasted Pine Nut