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Spicy Sweet Potato Black Bean Tacos


  • Author: Sprinkles & Sea Salt
  • Yield: 8-10 tacos
  • Category: tacos
  • Cuisine: mexican

Description

These veggie packed Spicy Sweet Potato Black Bean Tacos are a delicious weeknight meal that can be easily meal prepped in advance. 


Ingredients

Sweet Potatoes

2 large or 4 small sweet potatoes*

1/4 cup olive oil

1 tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika

1 tsp sea salt

Black Beans

1 15oz can black beans

2 tsp chili powder

1 tsp ground cumin

1 tsp sea salt

Adobo Cream Sauce

2 whole chipotle chilis in adobo sauce (canned)

1 tsp adobo sauce

1 cup sour cream

1 tsp lime juice

1 tsp sea salt

Cilantro Lime Rice

See recipe here: Cilantro Lime Rice

Tacos

8-10 soft taco shells

1 ripe avocado, sliced

bunch of cilantro, chopped small


Instructions

Sweet Potatoes

Preheat oven to 425°F

Peel and slice sweet potatoes into small, 1/2 inch cubes

Put chopped sweet potatoes in a medium sized bowl and toss with olive oil, chili powder, cumin, smoked paprika and sea salt until potatoes are coated evenly

Spread sweet potatoes on to a baking sheet in an even, single layer

Put baking sheet in oven and bake for 30-35 minute until potatoes are tender and start to brown

Remove from oven, set aside

Black Beans

Strain black beans into a colander to drain liquid

Wash beans with a little bit of cool water, set colander aside on a towel to drain for 5-10 minutes

Transfer beans to a large bowl, toss with 1 tsp sea salt, 2 tsp chili powder and 1 tsp ground cumin

Add sweet potatoes to beans, toss and set aside

Adobo Cream Sauce

Add chilis, adobo sauce and sour cream to the bowl of a food processor

Process on high until sauce is smooth

Add lime juice and sea salt, pulse

Set sauce aside

Tacos

Dampen 2 paper towels with a little bit of water, wrap taco shells in the paper towels and microwave for 30 seconds to soften

To assemble tacos, start with a generous smear of adobo cream sauce, top with 1/4 cup cilantro lime rice and 1/2 cup sweet potato black bean mixture, garnish with slices of avocado, sprinkle of fresh cilantro and a dollop of adobo cream sauce

Serve and enjoy immediately

Notes

*About 4 – 5 cups chopped