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Sweet Potato and Black Bean Tacos

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Sweet Potato and Black Bean Tacos are a vibrant and hearty vegetarian option, combining roasted sweet potatoes with seasoned black beans, all nestled in warm tortillas and topped with fresh garnishes. This dish offers a delightful mix of flavors and textures, making it a favorite for both weeknight dinners and casual gatherings.

Ingredients

2 pounds sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
¼ teaspoon cayenne pepper (optional)
¼ teaspoon fine salt
For the black beans:
1 tablespoon olive oil
1 small yellow or white onion, finely chopped
2 teaspoons ground cumin
¼ teaspoon chili powder
2 cans black beans, rinsed and drained
⅓ cup water
1 teaspoon sherry vinegar or lime juice
Freshly ground black pepper, to taste
For the avocado-pepita dip:
2 avocados, pitted
1 cup fresh cilantro
½ cup pepitas
1 small jalapeño, seeded and chopped (or ¼ teaspoon red pepper flakes)
2 cloves garlic, chopped
2 tablespoons lime juice or 1 tablespoon sherry vinegar
2 tablespoons water
½ teaspoon fine salt
Freshly ground black pepper, to taste
For serving:
8 to 10 small tortillas
Optional toppings: crumbled cotija cheese, additional cilantro, lime wedges

Instructions

  1. Preheat the oven to 425°F (220°C). Toss the sweet potato chunks with olive oil, cayenne pepper (if using), and salt. Spread them on a baking sheet in a single layer and roast for 30 to 40 minutes, flipping halfway through, until tender and caramelized.
  2. In a skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent. Add cumin and chili powder, cooking for another minute. Stir in the black beans, water, and sherry vinegar or lime juice. Simmer for 5 to 7 minutes, mashing some beans for a thicker consistency. Season with salt and pepper to taste.
  3. In a food processor, combine avocados, cilantro, pepitas, jalapeño or red pepper flakes, garlic, lime juice or vinegar, water, salt, and pepper. Blend until smooth, adjusting seasoning as needed.
  4. Warm the tortillas. Spread a layer of the avocado-pepita dip on each tortilla, add a portion of roasted sweet potatoes and black beans, and top with your chosen garnishes.

Notes

  • For a spicier kick, add more cayenne pepper to the sweet potatoes or extra jalapeño to the avocado-pepita dip.
  • Use corn tortillas for a gluten-free option or flour tortillas for a softer texture.
  • Leftovers can be stored in the fridge for up to 4 days; keep the components separate to maintain freshness.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-and-black-bean-tacos/