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+ servings

Lentil, Sweet Potato and Black Bean Taco Bowls

*If you are cooking dry lentils and beans make sure to prepare those items well in advance of meal. The leftover lentils and beans are perfect for use in quesadillas, salads or enchiladas!

Course Dinner, lunch
Keyword gluten free, nacho, taco bowl, Tacos, vegetarian
Prep Time 20 minutes
cooking of lentils and beans 3 hours
Total Time 3 hours 20 minutes
Servings 6
Author Si Foster, A Bountiful Kitchen


  • 1 medium size sweet potato, about 2 cups diced baked or boiled until fork can easily pierce skin, cooked and cooled completely
  • 1 cup lentils dry or 2 cups prepared, drained*
  • 1 cup black beans dry or one 14.5 oz can, rinsed and drained*
  • 3 tablespoons olive oil +2 tablespoons for cooking tortillas
  • 1 onion white or sweet, about 1 1/2 cups chopped or sliced
  • 1/2 cup Anaheim pepper seeded and chopped, optional
  • 1 clove garlic minced
  • 1 teaspoon dry oregano
  • 1 teaspoon coriander
  • 1 tablespoon taco seasoning mixn or 1 teaspoon chili powder* some chili powder is very hot, test a small amount before using
  • 1 teaspoon each salt and pepper
  • 1 fresh lime juiced

additional garnish (optional)

  • 1-2 cups grated cheese, chopped tomatoes, lettuce or spinach
  • 6-12 tortillas, flour or corn this recipe will fill 6 regular size tortillas
  • brown or white rice, cooked for bowls
  • avocado, chopped or guacamole prepared
  • 1/2 cup cilantro chopped
  • sour cream


Before starting recipe, make sure the beans, lentils and sweet potatoes are cooked and prepared for recipe. It is best to do this the day before or earlier in the day! If adding rice or meat, prepare those items ahead as well.

  1. Peel the sweet potato and chop into bite size pieces, set aside.

  2. Prepare the garnish items and set aside.

  3. Over medium high heat in a skillet, pour 3 tablespoons olive oil into pan. Add cut up onion and green Anaheim or Chile pepper (if using). Stir fry for about 3 minutes or until softened. Turn heat to medium to prevent burning the garlic, add garlic, dry oregano, coriander, chili powder (or taco seasoning mix) salt and pepper.

  4. Cook for another 2 minutes, tossing veggies occasionally.
  5. Add 1 cup each of the lentils and black beans to mixture. Turn off heat. Squeeze one fresh lime over the mixture and toss again.
  6. Remove mixture to a bowl to keep warm.
  7. Turn heat back to medium high. Wipe out pan with paper towel. Add 1 tablespoon olive oil to pan. Spread around with spatula.
  8. Cook tortillas on each side until golden.
  9. Place tortillas on plate. You may also use tortilla chips or a plate of rice.
  10. Top each tortilla with about 1/4 cup of lentil mixture, chopped sweet potato, cheese and remaining garnish. Serve immediately.

Recipe Notes

The amount of lentils and black beans if prepared from dry (below) are about double the amount you will need for the recipe. Canned and prepared lentils and black beans also work in this recipe! 

*To cook dry lentils:
1 cup lentils, 4 cups water, or if you like less lentils, half this amount!
Pick thru the lentils and remove any small stones or split lentils. Rinse with cold water. Place lentils in a pan, cover with 4 cups cold water. Bring the pot to a boil and then reduce heat to low, to simmering. Cover the pot and cook with lid on for 20-30 minutes until lentils are tender. Drain. 

*To cook dried beans. "Quick" soak method:
Rinse beans with cold water in pan. Cover beans with water so the water level is about  about 2 inches above the beans. Bring water to a boil. Boil for about 2 minutes. Remove from heat, cover with lid and let stand for 2-4 hours. When finished sitting, drain the beans and rinse again with cold water. To cook, add cold water to cover the beans by 2 inches. Simmer on low for 30 to 60 minutes (add 1 teaspoon of salt if desired) or until beans are softened. This usually takes about 1 hour for me. Drain and season with additional salt to taste.