Sweet Potato and Black Bean Tacos

Name: Sweet Potato and Black Bean Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks; 2 tablespoons olive oil; ¼ teaspoon cayenne pepper (omit if sensitive to spice); ¼ teaspoon fine sea salt; 1 tablespoon olive oil; 1 small yellow or white onion, finely chopped; Fine sea salt; 2 teaspoons ground cumin; ¼ teaspoon chili powder; 2 cans black beans, rinsed and drained (or 3 cups cooked black beans); ⅓ cup water; 1 teaspoon sherry vinegar or lime juice; Freshly ground black pepper, to taste; 2 avocados, pitted; 1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok); ½ cup pepitas; 1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice); 2 cloves garlic, roughly chopped; 2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar; 2 tablespoons water; ½ teaspoon fine grain sea salt; 8 to 10 small corn tortillas; Crumbled feta; Suggested garnishes: Pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc

Instructions

Prep:30minCook:30min

These roasted sweet potato tacos feature spicy black beans and avocado-pepita dip. So delicious! This taco recipe is vegetarian (easily vegan) and gluten-free (see recipe notes for details). Recipe yields 8 to 10 hearty tacos, enough for at least 4 servings.

Updated at: Mon, 25 Nov 2024 19:53:29 GMT