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Sweet Potato & Black Bean Tacos Recipe

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This recipe for Sweet Potato & Black Bean Tacos is from Kent Graves's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Large Sweet Potato, peeled and diced ¼"
1 Tbsp Canola Oil
½ Large Onion, diced
1× 14.5-oz can Black Beans, drained and liquid reserved
½ tsp Ground Cumin
¼ tsp Light Ancho Chili Powder
8-10 Corn Tortillas
Kosher Salt & Freshly Ground Black Pepper, to taste
Optional Toppings:
Carrot & Jicama Slaw
Queso Fresco
Light Sour Cream
Salsa
Directions:
Directions:
Preheat oven to 200 degrees. Place the sweet potato pieces in a steamer and cook for 10 minutes, or until cooked through but still a bit al dente. Meanwhile, heat the oil in a large nonstick saute pan over medium-low heat. Add the onion and cook for 5-8 minutes, until softened. Add the beans, cumin, chili powder and about 1/4 cup of the reserved bean liquid. Mash some of the beans in the pan and add more liquid, as necessary. Meanwhile, heat a medium-size nonstick saute pan over medium-high heat; toast the tortillas until warm and a little browned on each side. Wrap the tortillas in foil and keep warm in the oven. When the sweet potatoes are cooked but still firm, add to the beans and stir. Add more bean liquid, if necessary. (The taco filling should not be dry, but it should not be runny either.) Taste and adjust the seasonings, as needed. Spoon the filling into the center of each tortilla and fold for tacos. Serve hot with choice of toppings.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 min.

 

 

 

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