Easy dessert recipes
35 Minute Easy SWEET POTATO & BLACK BEAN TACOS
Ingredients
- For the Roasted Potatoes:
- 2 lb sweet potato, peeled and cut into 1/2" cubes (about 2 large or 3-4 small potatoes)
- 2 Tbsp olive oil
- 1/2 tsp salt
- For the Black Beans:
- 2 cans black beans (or 3 cups homemade) rinsed and drained
- 1 Tbsp olive oil
- 2 garlic cloves minced
- 1 Tbsp Homemade Taco Seasoning (or use store-bought)
- 1/4 tsp cayenne pepper
- 1/2 cup water
- 1/2 Tbsp lime juice
- salt & pepper to taste (I used ¼ tsp of each)
- Other:
- corn tortillas
- Optional Toppings:
- Authentic Guacamole
- Cilantro
- Hot sauce or salsa (try our Taco Shop Red or Green Hot Sauce)
- shredded cabbage or lettuce
- Vegan Shredded Cheese
- If not Vegan, you can also try:
- Shredded Cheese any variety
- Cotija cheese crumbled
- Queso fresco crumbled
Takes 3, serves 10.
Instructions
- Coat the sweet potato chunks with 2 Tbsp oil, and ½ tsp of salt, then spread them out on a Large Sheet Pan lined with parchment paper.
- Bake at 425ºF for about 30-35 minutes, mixing them about half way through.
- Meanwhile, heat olive oil in a large sauce pan over medium-high heat.
- Add the garlic and taco seasonings and cook, stirring often, until fragrant (about 1 minute).
- Mix in the black beans, cayenne pepper, and water. Then bring to a simmer, reduce heat to medium, and cook covered for 10 minutes.
- Remove cover, mash half of the beans with a potato masher, stir and cook an additional 3 minutes to dry out some of the moisture.
- Mix in the lime juice and salt and pepper, remove from heat and let cool slightly before serving.
- To build tacos: On a warmed corn tortilla, layer about 2 tablespoons of black beans, about 1/4 cup of sweet potato chunks, and toppings of your choice.
