Roasted Smoky Sweet Potato and Black Bean Tacos

I do not know what it is about the combination of sweet potatoes and black beans, but I loved it! I tried this recipe a couple months ago and am just getting around to posting it so here goes nothing.

This recipe is so easy and every bite is a party in your mouth. If you're a skeptic about sweet potatoes in a taco you just need to try it and you'll be hooked. I promise.

Roasted Smoky Sweet Potato and Black Bean Tacos
Adapted from How Sweet Eats
2 Tbsp. olive oil
2 medium sweet potatoes, washed and peeled, cut into 1/2-inch cubes
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 (15 oz.) can of black beans, drained and rinsed
8 flour tortillas, warmed
feta or queso fresco for topping
fresh cilantro for topping


Lime Cream Sauce
½ cup sour cream
Zest of half a lime
Juice of half a lime
1/8 tsp. salt

1. Preheat the oven to 425 degrees F. Combine sweet potato cubes with 2 Tbsp. olive oil. Season chopped sweet potatoes with paprika, salt, pepper, cumin, onion and garlic powder. Spread on a baking sheet and bake for 20-30 minutes or until toasted and tender.
2. While potatoes are cooking, combine sour cream, lime juice and zest and salt, whisking well to combine. Set aside. 
3. Heat tortillas and serve sweet potato with black beans in a tortilla topped with cheese, cream sauce and cilantro.

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