BLACK BEAN AND SWEET POTATO TACOS
You can never have enough tacos in your dietary repertoire. The combination of the sweetness from the sweet potatoes and the smoky heat of chipotles is a perfect pair. The black beans add extra texture and of course more fiber!
Time: 30 minutes
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1 can Organic Black Beans, rinsed
½ Yellow Onion, finely diced
1 clove Garlic, minced
2 medium-sized Sweet Potatoes, diced about ½ inch cubes
2 Tablespoons Olive Oil, divided
1 teaspoon Adobo sauce from canned Chipotle in Adobo Sauce
¼ of a Lime
Avocado-Lime Cream Sauce (optional, but recommended!)
Corn-Tortillas (Gluten-Free, Non-GMO)
1 Tablespoon Cilantro, chopped
1 teaspoon Paprika
½ teaspoon Oregano
½ teaspoon Ground Cumin
½ teaspoon Salt
¼ teaspoon Ground Black Pepper
Avocado-Lime Cream Sauce
½ ripe Avocado
¼ cup Cilantro
2 Tablespoons Greek Yogurt
2 Tablespoons fresh Lime juice
½ teaspoon Salt
Preheat oven to 450°.
Toss diced Sweet Potatoes with half of the spice mix and about 1 Tablespoon of Olive Oil.
Bake Potatoes for about 15 minutes.
Heat a skillet to medium and add 1 Tablespoon of Olive Oil.
Add Onions and cook for 2 minutes.
Add Garlic, remaining half of Spice Mix, and Adobo sauce to pan and cook for 1 minute.
Add Black Beans to skillet and cook for about 1 minute. Remove from heat.
Once Potatoes are cooked add to skillet and squeeze the ¼ lime on mixture.
Make Avocado-Lime Cream Sauce (optional, but recommended!)
Heat Corn Tortillas either on stovetop or in a skillet and cover with a towel to keep warm.
Place Black Bean and Sweet Potato mixture on warmed corn tortillas. Top with Avocado-Lime Cream sauce and Radishes.
To make Avocado-Lime Cream Sauce, place all ingredients in a blender and add 5-6 Tablespoons of water to make the blender run smoothly if needed.
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