Tuesday, May 22, 2012

Taco Tuesday: Black Bean and Sweet Potato Tacos

It's not often that I make a vegetarian meal for myself - this girl loves her meat! But, every once in awhile, I come across something that just looks intriguing, and I have to try it . This was one of those of those meals. I've been eating a lot more black beans lately, and while I'm picky about when I like sweet potatoes, I decided to give it a go. Now, if I liked enough vegetables, this taco alone would have been enough to convince me to do a meatless meal at least once a week. It was pretty fantastic!

Taco Tuesdays have definitely opened me up to some great meals that I am glad to have in my arsenal, and these tacos will definitely be making a second appearance!

Black Bean & Sweet Potato Tacos
Adapted from: Bev Cooks

  • 1 Tbsp extra-virgin olive oil
  • 1 sweet potato, cut into a medium dice
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 2 tsp cumin, divided
  • 2 tsp chili powder, divided
  • 1/2 tsp garlic salt
  • flour tortillas
  • queso fresco, crumbled
  • 1 avocado, diced
  • lime and cilantro for garnish
  • coarse salt and freshly ground pepper
  1. Preheat your oven to 400.
  2. In a bowl, toss the diced sweet potato with the oil, 1 tsp chili powder, 1 tsp cumin, a pinch of coarse salt and pepper. Roast for 30 minutes on a foil-lined baking sheet.
  3. In a small sauce pan add the beans and season with the remaining cumin, chili powder and garlic salt. Heat for about 5 minutes over medium heat.
  4. Warm tortillas and spoon on some beans, followed by sweet potatoes. Top with diced avocado, queso fresco, a little lime juice, and cilantro leaves.

1 comment:

  1. These look amazing Jaida! I make a similar version, where the sweet potatoes and black beans are cooked in a foil packet with a bunch of other yummy taco ingredients. Sweet potatoes and black beans are such a delicious combination -- who would have thought?!


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