Sweet Potato and Black Bean Tacos
These tacos are healthy and delicious.
INGREDIENTS
1 sweet potato, cubed
1 tablespoon + 1 teaspoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 red onion, chopped
2 bell peppers (red, orange or yellow peppers), chopped
1 can of black beans, rinsed and drained
Handful of cherry tomatoes, halved
2 scallions, thinly sliced
Handful of cilantro
10 corn tortillas
Salt to taste
Avocado smash
2 avocados, mashed
1 jalapeño, finely chopped (seeds + ribs removed)
Handful of cilantro, chopped
Juice of 1 lime
METHOD
Preheat oven to 375° F. Toss sweet potato cubes with a drizzle of olive oil and half of the chili powder and cumin, and a pinch of salt. Roast in the oven for 25 – 30 minutes until the sweet potato are cooked through and golden.
Meanwhile, heat a tablespoon of oil in a medium pan and add onion, peppers, and a pinch of salt; cook 5 – 8 minutes until cooked through. Add the beans and remaining spices and cook until warmed through. Stir in the cooked sweet potatoes.
Warm the corn tortillas by placing them in a dry skillet for 10 seconds on each side over medium high heat.
Assemble tacos by putting a generous spoonful of avocado smash on each tortilla and topping with the sweet potato and bean mixture. Top with scallions, tomatoes, additional cilantro, a lime squeeze and hot sauce, if desired.
Avocado smash
Mash the avocados in a bowl and stir in the jalapeño, cilantro and lime juice.
Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful. Follow her blog on Instagram @cleanfooddirtycity.
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