Name: Spicy Sweet Potato Black Bean Tacos
Cuisine: mexican
Ingredients: 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; 1 15oz can black beans; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp sea salt; 2 whole chipotle chilis in adobo sauce (canned); 1 tsp adobo sauce; 1 cup sour cream; 1 tsp lime juice; 1 tsp sea salt; See recipe here: Cilantro Lime Rice; 8-10 soft taco shells; 1 ripe avocado, sliced; bunch of cilantro, chopped small

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

It would be really hard for me to pick an absolute favorite food, but tacos are way high on my list! I’ve never met a taco I didn’t like, but I did just find a new one to love! These Spicy Sweet Potato Black Bean Tacos are seriously delicious and seriously addicting!

Last month as we were closing in on the end of 2018 I asked some questions to my audience over on Instagram stories about what they wanted to see more of on the blog this year. Lots of people voted for more plant based dinner ideas!

Though I am not vegan or vegetarian I do love creating plant based meals. There are so many easy and delicious ways to make veggies the star of your dinner show! So many vegetables are incredibly versatile and I cannot wait to keep experimenting and bring you more plant based meals this year!

These Spicy Sweet Potato Black Bean Tacos are where it’s at, I want to eat them every night! The best part about them is that you can prep all the components ahead of time and then assemble the tacos as you are ready to eat them.

To prep the sweet potato black bean mixture, first you will toss the sweet potatoes in olive oil and spices and bake until tender. Next, drain the black beans and toss with spices. Add the baked sweet potatoes to the black beans and toss. This mixture can be stored in an airtight container in the refrigerator for 3-4 days.

You can also make the sauce ahead of time in your food processor and store in the refrigerator until it’s taco time!

I used my favorite rice recipe, Cilantro Lime Rice, as the bottom layer of my taco. If you prefer to skip the taco shell you could use the rice as your base and make Sweet Potato Black Bean Rice Bowls!

Spicy Sweet Potato Black Bean Tacos

Author: Sprinkles & Sea Salt
Yield: 8-10 tacos 1x

Print Recipe

Description

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

Ingredients

Scale

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