Name: Sweet Potato & Black Bean Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 Sweet Potato (medium); 2 tbsp Cooking Oil; ½ tsp Kosher Salt; 1 tsp Chili Powder; ½ tsp Ground Cumin; 2 tbsp Cooking Oil; ½ Yellow Onion (medium); ½ tsp Kosher Salt; 3 Garlic Cloves; 1 Jalapeno; 15 oz Can Black Beans; Water, as needed.; 12 Tortillas; ½ cup Salsa Verde; 1 Avocado; 1 Fresh Cilantro (Bunch); ¼ cup Cotija Cheese (Or None for Vegan Style); 1 Lime

AuthorTheodore

RatingDifficultyBeginner

Yields6 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

For the Potatoes

2 Sweet Potato (medium)Cut into ½

2 tbsp Cooking Oil

½ tsp Kosher Salt

1 tsp Chili Powder

½ tsp Ground Cumin

For the Beans

2 tbsp Cooking Oil

½ Yellow Onion (medium)Diced (~½ cup)

½ tsp Kosher Salt

3 Garlic ClovesMinced

1 Jalapeno Stemmed and minced

15 oz Can Black BeansDrained and rinsed

Water, as needed.

For Serving

12 Tortillas

½ cup Salsa Verde

1 Avocado Sliced

1 Fresh Cilantro (Bunch)Chopped

¼ cup Cotija Cheese (Or None for Vegan Style)Crumbled

1 LimeCut into wedges

Preheat oven to 425°F

In a medium bowl, toss the sweet potatoes, cooking oil, salt, cumin, and chili powder. Bake for 15 minutes then flip with a spatula. Bake for an additional 15 minutes or until crisp.

Click to start a timer for 15 Minutes

While the sweet potatoes are in the oven heat the cooking oil in a medium saucepan over medium-high heat. Add the onions and salt. Saute until soft and transparent (5-7 minutes). Add the jalapeno and garlic. Saute for another 2 minutes. Stir in the beans.

Click to start a timer for 5 Minutes
Click to start a timer for 2 Minutes

Cook until the beans become soft, stirring occasionally (about 10 minutes). Add water if beans become dry in the pan.

Click to start a timer for 10 Minutes

Briefly warm tortillas on a dry skillet until warm. Once done cover to keep warm.

Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, cilantro, and cheese (or disregard cheese for vegan style).

Enjoy!

CategoryEntrées

Ingredients

For the Potatoes

2 Sweet Potato (medium)Cut into ½

2 tbsp Cooking Oil

½ tsp Kosher Salt

1 tsp Chili Powder

½ tsp Ground Cumin

For the Beans

2 tbsp Cooking Oil

½ Yellow Onion (medium)Diced (~½ cup)

½ tsp Kosher Salt

3 Garlic ClovesMinced

1 Jalapeno Stemmed and minced

15 oz Can Black BeansDrained and rinsed

Water, as needed.

For Serving

12 Tortillas

½ cup Salsa Verde

1 Avocado Sliced

1 Fresh Cilantro (Bunch)Chopped

¼ cup Cotija Cheese (Or None for Vegan Style)Crumbled

1 LimeCut into wedges

Directions

Preheat oven to 425°F

In a medium bowl, toss the sweet potatoes, cooking oil, salt, cumin, and chili powder. Bake for 15 minutes then flip with a spatula. Bake for an additional 15 minutes or until crisp.

Click to start a timer for 15 Minutes

Click to start a timer for 5 Minutes
Click to start a timer for 2 Minutes

Cook until the beans become soft, stirring occasionally (about 10 minutes). Add water if beans become dry in the pan.

Click to start a timer for 10 Minutes

Briefly warm tortillas on a dry skillet until warm. Once done cover to keep warm.

Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, cilantro, and cheese (or disregard cheese for vegan style).

Enjoy!

Sweet Potato & Black Bean Tacos

Ingredients Directions

Sweet Potato & Black Bean Tacos

Ingredients

Directions

Notes

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