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Sweet Potato & Black Bean Tacos


Dezerae - February 25, 2020 - 0 comments

Admittedly this recipe does not have an ingredient photo. We had a stressful day at the doctor, and I had my husband cook for me this time because I didn’t have it in me to do so. He offered to get together the ingredients for a photo, and I didn’t want to deal with it. Oi, some days, it can be just too much, and this day was one of them. So today, we have one of our favorite taco variants, which is the sweet potato and black bean taco. This is a vegetarian black bean taco recipe with sweet potaotes, and you could probably even make it vegan with some minor substitutes.

The first thing you are going to want to do is line a baking sheet with aluminum foil and start preheating your oven to 400°F/205°C. Then, peel and dice your sweet potatoes, since these are going in tacos, you’re going to want to stick with smaller bite-sized cubes. Once your sweet potatoes are on the baking sheet, toss them in a drizzle of olive or avocado oil and top with salt and pepper. Pop these suckers into the oven for about 15-20 minutes or until fork-tender. For anyone that does not know what fork-tender means, it means cooked until tender enough to be pierced or cut easily with a fork.

While your sweet potatoes are roasting you are going to pick cilantro leaves off of their stems (if you’re using them), drain & rinse your beans, mince or grate the garlic, dice your onion, and zest your lime. You should be able to accomplish while the sweet potatoes are roasting, but don’t rush yourself. If the sweet potatoes get done before you are done, pull them out and set them to the side. Don’t worry about them getting cold we will be warming them back up in the skillet soon.

    

Heat a drizzle of olive or avocado oil in a large pan or skillet over medium heat. Add in the onion and sauté for about 5-6 minutes or until they have softened. Now, add in the garlic and black beans and sauté until fragrant and warmed through, which will be about another 3-5 minutes.

     

I added a photo of what kind of tortillas I used in case anyone was wondering why they were green. I love the flavor of the spinach and herb ones the best. They are, however, a little more on the spendy side, so use any tortilla that you want. Wrap your tortillas in some foil, no need for it to cover perfectly, and pop your wrapped tortillas in the oven for 5 minutes. Meanwhile, add the sweet potatoes, honey, cumin, and the juice of ½ lime. Cook this until the liquid is mostly evaporated, about 2-3 minutes and season with salt and pepper.

  

Finally, you want to make your crema. We’re going to start by halving your avocado and removing the pit. If you have never done this before, please be careful! With your knife gently but firmly embed the middle of the pit with the part of the blade closest to your hand. Next, give it a gentle twist, and the put should come out attached to your knife, nothing to it. With one half of the avocado, you are going to scoop the flesh out of it with a spoon into a bowl, and the other half you will slice thinly. Mash the avocado you put into the bowl and add sour cream, the juice of ½ a lime, lime zest, salt, and pepper.

Once your crema is combined well spread it onto your tortillas, then top each with the sweet potato filling, add avocado slices, and garnish with cilantro if desired. I find this a refreshing version of tacos that realistically takes not much longer than regular tacos to put together. It’s light enough to be a lunch and filling enough to be supper if you add some sides.

From my kitchen to yours, I hope you enjoy it!

 

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Sweet Potato & Black Bean Tacos


  • Author: Dezerae

Description

A lovely and light vegetarian taco perfect for lunches and filling enough for supper!


Ingredients

  • 340g (12oz) Sweet potato
  • 1 Yellow Onion
  • 1 Avocado
  • 1 Lime
  • 2 Garlic Cloves
  • 15ml (1/2 oz) Honey
  • 60ml (4 Tbsp) Sour Cream
  • Cumin to taste
  • Salt & Pepper to taste
  • 6 Tortillas
  • Cilantro as garnish (optional)

Instructions

  1. The first thing you are going to want to do is line a baking sheet with aluminum foil and start preheating your oven to 400°F/205°C.
  2. Peel and dice your sweet potatoes, since these are going in tacos, you’re going to want to stick with smaller bite-sized cubes. Once your sweet potatoes are on the baking sheet, toss them in a drizzle of olive or avocado oil and top with salt and pepper. Bake for about 15-20 minutes or until fork-tender.
  3. While your sweet potatoes are roasting you are going to pick cilantro leaves off of their stems (if you’re using them), drain & rinse your beans, mince or grate the garlic, dice your onion, and zest your lime.
  4. Heat a drizzle of olive or avocado oil in a large pan or skillet over medium heat. Add in the onion and sauté for about 5-6 minutes or until they have softened. Now, add in the garlic and black beans and sauté until fragrant and warmed through, which will be about another 3-5 minutes.
  5. Wrap your tortillas in some foil, no need for it to cover perfectly, and pop your wrapped tortillas in the oven for 5 minutes. Meanwhile, add the sweet potatoes, honey, cumin, and the juice of ½ lime. Cook this until the liquid is mostly evaporated, about 2-3 minutes and season with salt and pepper.
  6. Half your avocado and remove the pit. One half of the avocado, you are going to scoop the flesh out of it with a spoon into a bowl, and the other half you will slice thinly. Mash the avocado you put into the bowl and add sour cream, the juice of ½ a lime, lime zest, salt, and pepper.
  7. Once your crema is combined well spread it onto your tortillas, then top each with the sweet potato filling, add avocado slices, and garnish with cilantro if desired.

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