Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos

from simplyrecipes.com
Dinner
40 min
6 servings
434 kcal / serving

Ready in about 30 minutes. Top them with avocado, cilantro, salsa verde, or any favorite toppings.

Ingredients

  • 1 mediumsweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
  • 2 tablespoonsneutral cooking oil (such as grapeseed or canola)
  • ½ teaspoonkosher salt
  • 1 teaspoonchili powder
  • ½ teaspoonground cumin
  • 2 tablespoonsneutral cooking oil (such as grapeseed or canola)
  • ½ mediumyellow onion, diced (about 1/2 cup diced)
  • ½ teaspoonkosher salt, plus more to taste
  • 1 clovegarlic, minced
  • 1jalapeño, stemmed, seeded, and minced
  • 115-ounce can black beans, drained and rinsed
  • apple cider vinegar or water, as needed
  • 10corn tortillas
  • ½ cuptomatillo salsa verde, homemade or store-bought
  • 1ripe avocado, sliced thin
  • fresh cilantro, roughly chopped
  • lime wedges
  • ¼ cupcrumbled cotija cheese

Directions

  1. 1

    Preheat the oven to 425°F.

  2. 2

    Roast the sweet potatoes: In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.

  3. 3

    Make the black beans: While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt, and sauté until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeño, and sauté 2 minutes more. Fold in beans. Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed. Taste and add salt as needed.

  4. 4

    Warm the tortillas: Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, warm a stack of 5 or fewer tortillas at a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through.

  5. 5

    Serve the tacos: Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, minced cilantro, and cotija cheese, letting everyone top their own tacos.