Sweet Potato and Black Bean Tacos Recipe - Food Fanatic
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Sweet Potato and Black Bean Tacos Recipe

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    12 Servings

Ingredients

For the Sweet Potato & Black Bean Filling:
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 small Sweet Potatoes, peeled and diced (or 2 large)
  • 1 Red Pepper, diced
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Ancho Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Dried Oregano
  • 1 15 oz can Black Beans, drained and rinsed
  • Salt and Pepper, to taste
For the Chipotle Crema:
  • 1/3 cup Sour Cream, preferably full fat
  • 1 tablespoon Chipotle Pepper in Adobo, chopped (roughly 1 pepper)
  • 1/2 teaspoon Fresh Lime Juice
For the Tacos:
  • 12 Flour Tortillas, or corn tortillas
  • 1/2 Red Onion
  • 1/2 cup Fresh Cilantro, chopped
  • Taco Sauce

Directions

For the Taco Filling:

  1. Heat olive oil in a large sauté pan over medium heat. Add diced sweet potatoes and a generous pinch of salt and pepper. Cook, stirring occasionally, for 10 minutes.
  2. Add diced red pepper and spices to the pan with the sweet potatoes. Cook, stirring occasionally, for 10-12 minutes, or until the potatoes are fork tender. If the pan gets dry and you notice your potatoes starting to stick, add an extra drizzle of olive oil. Season with salt and pepper to taste.
  3. Stir in black beans. Cook for 1 minute to warm them through. 

For the Chipotle Crema:

  1. Add all of the ingredients to a small bowl. Whisk to combine.
  2. Refrigerate until you’re ready to serve. 

To Build the Tacos:

  1. Add a generous amount of the sweet potato and black bean filling to your soft tortilla shell.
  2. Top with diced red onion, a pinch of chopped cilantro, and chipotle crema.
  3. Serve with hot sauce. Repeat until full. 
Sweet potato and black bean tacos photo