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Sweet Potato Black Bean Tacos Recipe

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This recipe for Sweet Potato Black Bean Tacos is from The Fife Family Cookbook Project, 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:  
For the Roasted Potatoes:
2 lbs sweet potato, peeled and cut into 1/2 in cubes (2 medium, or one large)
2 T olive oil
1/2 t salt

For the Black Beans:
2 cans black beans (or 3 c homemade), rinsed and drained
1 T olive oil
2 garlic cloves, minced
1 T taco seasoning
1/4 tsp cayenne pepper
1/2 c water
1/2 T lime juice
1/4 t pepper
1/4 t salt

corn tortillas
guacamole
cotija cheese (or any other shredded or crumbled cheese)
Directions:
Directions:
Preheat oven to 425 degrees F. While oven is preheating, peel and chop sweet potatoes. Coat the sweet potato chunks with 2 T oil, spread them out on a large sheet pan lined with parchment paper, and sprinkle with 1/2 t salt.
Bake for 30-35 minutes.
Meanwhile, heat olive oil in a large sauce pan over medium-high heat.
Add the garlic and taco seasonings and cook, stirring often, until fragrant (30 seconds to a minute).
Mix in the black beans, cayenne pepper, and water. Then bring to a simmer, reduce heat to low, and cook covered for 10 minutes.
Remove cover, mash half f the beans with a potato masher, stir and cook an additional 3 minute to dry out some of the moisture if needed.
Mix in the lime juice and salt and pepper, remove from heat and let cool slightly before serving.
To build tacos: On a warmed corn tortilla, layer about 2 tablespoons of black beans, about 1/4 cup of sweet potato chunks, and toppings of your choice.

 

 

 

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