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Bomba recipe: Black Bean and Sweet Potato Tacos

Our black bean and sweet potato dish is gorgeous!

… and our second recipe is vegetarian! Enjoy


  • 6 small corn tortillas
  • 1 medium sweet potato, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1/2 red bell pepper, diced
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • Salt and pepper to taste
  • Toppings: chopped cilantro, diced avocado, lime wedges, and hot sauce


  1. Preheat the oven to 400°F (200°C).
  2. Toss sweet potato with 1/2 tablespoon of olive oil, chili powder, cumin, salt, and pepper.
  3. Spread sweet potato onto a baking sheet and roast for 20-25 minutes or until tender.
  4. Heat 1/2 tablespoon of olive oil in a skillet over medium heat. Add red pepper, onion, and garlic and sauté until tender.
  5. Add black beans to the skillet and cook until heated through, stirring occasionally.
  6. Warm tortillas in the oven for a few minutes or on a dry skillet over medium-high heat.
  7. Assemble tacos by filling each tortilla with sweet potatoes, black beans, red pepper, and onion mixture.
  8. Top with cilantro, avocado, a squeeze of lime juice, and hot sauce if desired.

This recipe is high in fiber, vitamins, and minerals and provides a good balance of carbohydrates and plant-based proteins, making it a great meal for vegetarian surfers.


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