Thursday, June 27, 2013

Sweet Potato Black Bean Tacos

Last week we had happy hour at a local Mexican restaurant and one of my friends ordered the sweet potato and black bean taco, raving about how amazing it was. I was intrigued, and picked up all of the necessary ingredients to make my own at home. These are very filling, so don't let the fact that they don't have meat in them fool you. The green chiles add a great deal of flavor, and 2 small tacos with a side salad make a great and healthy summer meal.

Sweet Potato Black Bean Tacos
makes 12 tacos


  • 1 1/2 tsp. oil
  • 1 white onion, diced
  • 1 tbsp. dicd green chiles
  • 2 cloves garlic, minced
  • 1 1/2 tsp. salt
  • 1 medium orange sweet potato, cut into 1/2-inch dice
  • 1 cup black beans, drained and rinsed
  • 1/4 tsp. black pepper
To serve:
  • 12 (6-inch) corn tortillas
  • cooking oil spray
  • 1 cup Monterey Jack cheese
  • Sriracha, optional
Preheat oven to 400 degrees F. Heat a heavy ovenprook skillet over medium-high heat. Add 1 tbsp. oil to the pan, then add the onion. Cook, stirring occasionally, until lightly caramelized. Stir in garlic and 1 tsp. salt.

In a medium bowl toss sweet potato and green chiles with remiaining 1/2 tbsp. oil and 1/2 tsp. salt. Add to skillet and cook stirring 1 minute, then place pan in oven and roast for 15 minutes.

Meanwhile, prepare the tortillas by heating a skillet or griddle over medium-high heat. Spray both sides of the tortillas with cooking spray and cook for 1-2 minutes, until they begin to lify and turn crispy. Then flip them on their other side, sprinkle with cheese and let it melt. 

Remove skillet from the oven and stir in the black beans and pepper. Top each tortilla with sweet potato mixture, and a drizzle of sriracha if you prefer.

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