Baked Black Bean & Sweet Potato Tacos with Chipotle Sauce

Name: Baked Black Bean & Sweet Potato Tacos with Chipotle Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican, Latin American, American
Ingredients: 4 -5 medium sweet potatoes, peeled & cut into 1/2” cubes; 2 tbsp olive oil; 1 tsp salt; 2 tsp garlic powder; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp dried oregano; 15 oz can black beans, drained & rinsed; 10 -12 corn tortillas + olive oil & salt to coat; 1/2 cup fresh chopped cilantro (about 1/3 of a bunch); 3/4 cup full-fat coconut milk (1/2 of a 13.5oz can); 4 -6 chipotle peppers in adobo sauce (based on spice preference); 1/2 tsp salt + additional to taste; juice of 1/2 lime

6 steps

Prep:10minCook:45min

Updated at: Wed, 24 Apr 2024 11:55:25 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories350.6 kcal (18%)

Total Fat12.2 g (17%)

Carbs52 g (20%)

Sugars4.9 g (5%)

Protein8.1 g (16%)

Sodium788.3 mg (39%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Baked Tacos

4sweet potatoes

medium, peeled & cut into 1/2” cubes

2 Tbspolive oil

1 tspsalt

2 tspgarlic powder

2 tspground cumin

2 tspchili powder

1 tspdried oregano

15 ozcan black beans

½ cupcilantro

Chipotle Sauce

¾ cupfull-fat coconut milk

4chipotle peppers in adobo sauce

based on spice preference

½ tspsalt

additional to taste

0.5juice of lime

Instructions

Step 1

Preheat oven to 400 degrees and line a large sheet pan with parchment paper.

Step 2

Peel and cube the sweet potatoes, then toss in the olive oil, salt, garlic powder, cumin, chili powder, and oregano. Transfer to the sheet pan and bake for 40-50 minutes, tossing halfway through, until tender on the inside and crispy on the outside.

Step 3

While the sweet potatoes cook, make the chipotle sauce by blending the coconut milk, chipotle peppers, salt, and lime juice in a blender or food processor on high speed until completely smooth. Set aside.

Step 4

Prepare the tortillas by putting a bit of olive oil on clean hands and covering each of them. Microwave the tortillas in batches of 2-3 stacked for about 20 seconds with a damp paper towel on top to soften. Place on a separate large sheet pan.

Step 5

Add about 1 tbsp of the chipotle sauce to the center of each tortilla on the pan. Place even servings of the cooked sweet potatoes and rinsed black beans on one side of the tortilla (don’t over-stuff) then fold the tortillas in half. If they’re too difficult to fold, they’re liking over-stuffed.

Step 6

Reduce oven heat to 375 and bake the tacos for 12-16 minutes, or until the tortillas are crispy. Immediately season the outsides with a sprinkle of salt. Top with chopped cilantro.

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