Sweet Potato & Black Bean Tacos
Ingredients
Roasted Sweet Potatoes
-
2
pounds
sweet potatoes
-
2
tablespoons
olive oil
-
¼
teaspoon
cayenne pepper
-
¼
teaspoon
fine sea salt
Spicy Black Beans
-
1
tablespoon
olive oil
-
1
small
yellow or white onion
-
2
cans
black beans
-
⅓
cup
water
-
1
teaspoon
sherry vinegar or lime juice
-
2
teaspoons
ground cumin
-
¼
teaspoon
chili powder
-
to taste
fine sea salt
-
to taste
freshly ground black pepper
Avocado-Pepita Dip
-
2
avocados
-
1
cup
fresh cilantro
-
½
cup
pepitas
-
1
small
jalapeño
-
2
cloves
garlic
-
2
tablespoons
lime juice
-
2
tablespoons
water
-
½
teaspoon
fine grain sea salt
-
to taste
freshly ground black pepper
Taco Assembly
-
8 to 10
small
corn tortillas
-
to taste
crumbled feta
-
to taste
pickled jalapeños or other garnishes
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Toss sweet potatoes with olive oil, cayenne pepper, and salt, then roast for 30 to 40 minutes until tender.
- In a saucepan, heat olive oil and sauté onions until translucent, then add spices and cook briefly.
- Add black beans and water, cover, and simmer for 5 minutes. Mash some beans and season with vinegar, salt, and pepper.
- Toast pepitas in a skillet until fragrant, then blend avocados with cilantro, jalapeño, garlic, lime juice, water, and salt until smooth, adding pepitas for texture.
- Warm tortillas in a skillet or over a flame, then assemble tacos with black beans, sweet potatoes, and avocado dip, garnishing as desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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