Sweet Potato And Black Bean Tacos Food

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SWEET POTATO-BLACK BEAN TACOS



Sweet Potato-Black Bean Tacos image

Tender, smoky sweet potato is the star of these vegetarian tacos. A mashed black bean spread with onion holds everything in place. Serve with your favorite taco toppings.

Provided by Marianne Williams

Categories     Healthy Taco Recipes

Time 45m

Number Of Ingredients 14

1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
1 teaspoon smoked paprika
¾ teaspoon garlic powder
½ teaspoon salt
3 tablespoons extra-virgin olive oil, divided
½ cup finely chopped red onion
1 (15 ounce) can no-salt-added black beans, rinsed
½ cup water
1 tablespoon lime juice
8 (5 inch) corn tortillas, warmed
⅓ cup crumbled queso fresco
1 medium avocado, thinly sliced
Sour cream, salsa, toasted pepitas and/or fresh cilantro leaves for serving (optional)
Lime wedges for serving

Steps:

  • Preheat oven to 450°F. Combine sweet potatoes, paprika, garlic powder, salt and 2 tablespoons oil in a large bowl; toss to coat. Spread on a large rimmed baking sheet and roast until tender and browned, about 25 minutes, flipping and tossing halfway through.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add beans; cook, stirring occasionally, until warmed through, about 2 minutes. Transfer 1/3 cup of the bean mixture to the baking sheet with the sweet potatoes; toss to combine.
  • Add 1/2 cup water to the remaining bean mixture in the skillet over medium-high heat; stir and mash the bean mixture with the back of a fork or a potato masher until it's almost smooth but some bean chunks remain. Remove from heat; stir in lime juice.
  • To serve, spread 1 1/2 tablespoons mashed bean mixture onto each tortilla and spoon 2 tablespoons sweet potato mixture over the bean mixture. Top evenly with queso fresco and sliced avocado. Add sour cream, salsa, pepitas and/or cilantro, if desired. Serve immediately with lime wedges.

Nutrition Facts : Calories 477 calories, Carbohydrate 61 g, Cholesterol 7 mg, Fat 22 g, Fiber 15 g, Protein 13 g, SaturatedFat 4 g, Sodium 453 mg, Sugar 8 g

SWEET POTATO AND BLACK BEAN TACOS



Sweet Potato and Black Bean Tacos image

My husband strongly believes that a real meal requires meat.

Categories     main dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

FOR THE TACOS:
8 c. Diced Sweet Potato
3 tbsp. Olive Oil, Divided
3 tsp. Cumin, Divided
1 tsp. Chili Powder
1 Small Onion, Finely Diced
3 cloves Garlic, Minced
2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
1 Lime, Juiced
8 Corn Tortillas
FOR THE AVOCADO CREMA:
1 Avocado
1 c. Mexican Crema
1/2 c. Cilantro
2 cloves Garlic
1 tsp. Salt
1 tbsp. Lime Juice

Steps:

  • Heat oven to 400ºF. Line a sheet pan with foil. Spread sweet potato on the sheet pan, drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon cumin and chili powder. Toss until evenly coated. Bake in the oven for 45 minutes or until potatoes are tender. While potatoes roast in the oven, heat remaining 1 tablespoon of olive oil in a large nonstick skillet. Add onions and garlic, sauté until fragrant, about 5 minutes. Add black beans, remaining cumin, and lime juice. When potatoes are done, add them to the beans and mix until well combined. Combine avocado, crema, cilantro, garlic, salt, and lime juice in a blender. Blend until smooth. Serve sweet potato mixture in warm tortillas, drizzled with avocado crema.

SWEET POTATO AND BLACK BEAN TACOS



Sweet Potato and Black Bean Tacos image

Turn sweet potatoes and black beans into a simple, healthy dinner with these tacos! Ready in about 30 minutes. Top them with avocado, cilantro, salsa verde, or any favorite toppings.

Provided by Elizabeth Stark

Categories     Dinner     Pantry Meal     Quick and Easy

Time 40m

Yield 6

Number Of Ingredients 21

For the roasted sweet potatoes:
1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
2 tablespoons neutral cooking oil (such as grapeseed or canola)
1/2 teaspoon kosher salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
For the beans:
2 tablespoons neutral cooking oil (such as grapeseed or canola)
1/2 medium yellow onion, diced (about 1/2 cup diced)
1/2 teaspoon kosher salt, plus more to taste
1 clove garlic, minced
1 jalapeño, stemmed, seeded, and minced
1 15-ounce can black beans, drained and rinsed
Apple cider vinegar or water, as needed
To serve:
10 to 12 corn tortillas
1/2 cup tomatillo salsa verde, homemade or store-bought
1 ripe avocado, sliced thin
Fresh cilantro, roughly chopped
Lime wedges
1/4 cup crumbled cotija cheese

Steps:

  • Preheat oven to 425°F
  • 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 a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through.
  • 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.

Nutrition Facts : Calories 434 kcal, Carbohydrate 52 g, Cholesterol 5 mg, Fiber 15 g, Protein 11 g, SaturatedFat 3 g, Sodium 726 mg, Sugar 5 g, Fat 23 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS



Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos image

A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!

Provided by Ryan and Marissa Clements

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 16

2 sweet potatoes, quartered lengthwise
3 ¼ tablespoons olive oil, divided
1 ¼ teaspoons cayenne pepper, divided
½ teaspoon salt
¾ teaspoon smoked paprika, divided
¼ teaspoon ground black pepper
½ cup pumpkin seeds
salt and ground black pepper to taste
2 (16 ounce) cans black beans, drained and rinsed
½ tablespoon ground cumin, or to taste
1 teaspoon chili powder
¾ lime, juiced, divided
6 ounces vegan sour cream
1 bunch fresh cilantro, finely chopped, divided
1 teaspoon paprika
12 (6 inch) white corn tortillas

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
  • Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
  • Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
  • Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
  • Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
  • Warm tortillas in pairs in the microwave, 15 to 20 seconds.
  • Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 70.4 g, Fat 19.9 g, Fiber 16.5 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 1020.9 mg, Sugar 2.8 g

SWEET POTATO AND BLACK BEAN TACOS



Sweet Potato and Black Bean Tacos image

These roasted sweet potato tacos feature spicy black beans and avocado-pepita dip. So delicious! This taco recipe is vegetarian (easily vegan) and gluten-free (see recipe notes for details). Recipe yields 8 to 10 hearty tacos, enough for at least 4 servings.

Provided by Cookie and Kate

Categories     Entree

Time 1h

Number Of Ingredients 25

2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
2 tablespoons olive oil
1/4 teaspoon cayenne pepper (omit if sensitive to spice)
1/4 teaspoon fine sea salt
1 tablespoon olive oil
1 small yellow or white onion, finely chopped
Fine sea salt
2 teaspoons ground cumin
1/4 teaspoon chili powder
2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
1/3 cup water
1 teaspoon sherry vinegar or lime juice
Freshly ground black pepper, to taste
2 avocados, pitted
1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)
1/2 cup pepitas
1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
2 cloves garlic, roughly chopped
2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
2 tablespoons water
1/2 teaspoon fine grain sea salt
Freshly ground black pepper, to taste
8 to 10 small corn tortillas
Crumbled feta
Suggested garnishes: Pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.

Steps:

  • Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
  • Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
  • Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over 1/4 teaspoon) and pepper, and cover until you're ready to serve.
  • Make the avocado dip: First, toast the pepitas in a skillet over medium heat, stirring often, until they are fragrant and starting to make little popping noises, about 5 minutes. Transfer to a bowl and set aside.
  • Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary. Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable). Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.
  • To warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
  • To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip. Garnish with feta, pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.

Nutrition Facts : ServingSize 2 tacos, Calories 726 calories, Sugar 12 g, Sodium 730.3 mg, Fat 31 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 99.8 g, Fiber 24.1 g, Protein 20.5 g, Cholesterol 0 mg

BEAN AND SWEET POTATO TACOS



Bean and Sweet Potato Tacos image

This hearty taco recipe features sweet potatoes, navy beans, corn and a spicy chipotle crème for a vibrant, healthy dinner from Ontario Bean Growers.

Provided by maryjjohnson34

Categories     Mexican

Time 35m

Yield 5 serving(s)

Number Of Ingredients 16

1 large sweet potato
1/2 cup water, divided
1 garlic clove, minced
1 (540 ml) can navy beans, drained and rinsed
1/2 cup corn
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 limes
1 avocado, diced
12 corn tortillas
1/4 cup fresh cilantro, chopped
1/2 cup plain Greek yogurt
1/4 teaspoon dried chipotle powder
juice from half a lime
1/8 teaspoon chipotle chili pepper (optional)

Steps:

  • 1. In a large non-stick skillet over medium heat, add diced sweet potatoes and 1/4 cup water. Cook until tender, about 10 to 15 minutes. Add garlic and navy beans, cook 2 to 3 minutes until garlic is fragrant and beans are heated through. Add corn, paprika, cumin, chill powders and remaining water. Cook until water has evaporated, about 3 to 5 minutes.
  • 2. To make the sauce, add yogurt, chipotle powder (more if you would like it spicier) and lime juice to a small bowl; stir until combined.
  • 3. Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.

Nutrition Facts : Calories 355.2, Fat 8.5, SaturatedFat 1.3, Sodium 249.1, Carbohydrate 62.7, Fiber 17.3, Sugar 3.4, Protein 12.2

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