How To Make Sweet Potato and Black Bean Tacos
Have a hearty meal with these black bean tacos featuring roasted sweet potatoes, and lime-infused avocado dip, all wrapped in a crispy tortilla.
Serves:
Ingredients
For Roasted Sweet Potatoes:
- 2lbssweet potatoes,3 to 4 medium, peeled and sliced into 1-inch chunks
- 2tbspolive oil
- ¼tspcayenne pepper,omit if sensitive to spice
- ¼tspfine sea salt
For Spicy Black Beans:
- 1tbspolive oil
- 1small yellow onion,or white onion, finely chopped
- fine sea salt
- 2tspground cumin
- ¼tspchili powder
- 2cansblack beans,or 3 cups cooked black beans, rinsed and drained
- ⅓cupwater
- 1tspsherry vinegar,or lime juice
- freshly ground black pepper,to taste
For Avocado-Pepita Dip:
- 2avocados,pitted
- 1cupfresh cilantro,lightly packed, mostly leaves, some small stems are fine
- ½cuppepitas
- 1smalljalapeño,seeded and roughly chopped, or ¼ teaspoon red pepper flakes, adjust to taste
- 2clovesgarlic,roughly chopped
- 2tbsplime juice,about 1 medium lime, or 1 tablespoon sherry vinegar
- 2tbspwater
- ½tspfine grain sea salt
- freshly ground black pepper,to taste
For Other Ingredients:
- 10smalltortillas
- crumbled feta
For Suggested Garnishes:
- pickled jalapeños
- pickled radishes
- pickled red onions
- cilantro,torn
- hot sauce
Instructions
Roasted Sweet Potatoes:
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Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up.
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Toss the prepared sweet potatoes with olive oil, cayenne pepper (if using), and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Black Beans:
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Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook for about 5 to 8 minutes, stirring occasionally until the onions have softened and are turning translucent.
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Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover, and reduce heat to maintain a gentle simmer.
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Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt and pepper, and cover until ready to serve.
Avocado Dip:
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First, toast the pepitas in a skillet over medium heat for about 5 minutes, stirring often, until they are fragrant and starting to make little popping noises. Transfer to a bowl and set aside.
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Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water, and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary.
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Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable).
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Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.
Tortillas:
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Heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, warm them directly over a low flame on a gas range.
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Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
To Assemble:
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Spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip.
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Garnish with feta, pepitas, and other preferred garnishes. Repeat with remaining tortillas and serve.
Nutrition
- Calories: 890.94kcal
- Fat: 35.07g
- Saturated Fat: 5.37g
- Trans Fat: 0.01g
- Monounsaturated Fat: 20.25g
- Polyunsaturated Fat: 7.09g
- Carbohydrates: 126.20g
- Fiber: 35.45g
- Sugar: 12.53g
- Protein: 27.89g
- Sodium: 1642.63mg
- Calcium: 259.57mg
- Potassium: 2341.58mg
- Iron: 9.52mg
- Vitamin A: 1660.18µg
- Vitamin C: 32.01mg
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