Sweet Potato Black Bean Tacos Food

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

SWEET POTATO AND BLACK BEAN TACOS

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-BLACK BEAN TACOS

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.

SWEET POTATO AND BLACK BEAN TACOS

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.

SWEET POTATO AND BLACK BEAN TACOS

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.

BEAN AND SWEET POTATO TACOS

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.

SWEET POTATO BLACK BEAN TACOS

Steps:

• Add the cashews to a bowl and cover with hot boiling water. Soak for 30-60 minutes. While the cashews are soaking, make the sweet potato black bean taco filling and preheat the oven to 400F.
• Strain and rinse the cooked canned black beans. Then, dry completely and add to a bowl. Add the lime juice, cumin, and salt to the beans and mix together until coated. Then, set aside.
• Once the black beans are marinated, chop up the sweet potatoes into small cubes. I like leaving the potato skin on, but you can remove it if you would like.
• Then, add the sweet potatoes to a baking sheet. Add the avocado oil, cumin, paprika, salt, and optional cayenne pepper to the sweet potatoes and mix together until coated. Spread the potatoes out on the tray so they are not touching, then add to the oven and bake for 15 minutes.
• After 15 minutes, remove the sweet potatoes from the oven and pour the marinated black bean mixture onto the baking sheet. Mix the black beans with the sweet potatoes and then add the tray back to the oven for another 10 minutes.
• Remove the tray from the oven top with cilantro.
• While the potatoes & black beans are cooking, make the chipotle crema. Strain the soaked cashews, then add them to a small blender with the chipotle pepper, adobo sauce, lime juice, and garlic clove. Add 3-4 Tbsp water as needed and blend until you have a thick but creamy chipotle sauce.
• To assemble the tacos, spread 1-2 Tbsp of guacamole onto each tortilla. Top with a heaping scoop of the sweet potato black bean filling and arugula. Then, finish by topping with the chipotle crema. Serve and enjoy!

SWEET POTATO TACOS WITH BLACK BEANS

Steps:

• Preheat the oven to 425 degrees. Cover a large baking sheet with parchment paper. Toss the cauliflower, sweet potato, and sweet onion with lime juice, olive oil, and taco seasoning.
• Spread the cauliflower and sweet potatoes on the baking sheet in a single layer.
• Roast for 25 minutes until the sweet potatoes and cauliflower are tender. Remove the pan from the oven and add the black beans. Cook an additional 3-5 minutes until beans are heated through.
• Serve in warmed corn tortillas with your favorite toppings, Consider using avocado, queso fresco, cilantro, and salsa.