Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos
So it is official…I LOVE sweet potatoes. Any chance I get to have them I do! I fell more in love with them during the 21 day Ultimate Reset. We still incorporate the roasted root vegetables into our weekly menu and probably will until we find something that we like better 
. This mouthwatering taco is a delicious tangle of caramelized onion, roasted poblano chile, roasted sweet potato and black beans served on a tortilla with melted cheese, a drizzle of spicy salsa and pico de gallo. The Sweet Potato and Black Bean taco is Vegetarian and can be made Vegan without the cheese. I hope you get the chance to enjoy this healthy delight soon!
. This mouthwatering taco is a delicious tangle of caramelized onion, roasted poblano chile, roasted sweet potato and black beans served on a tortilla with melted cheese, a drizzle of spicy salsa and pico de gallo. The Sweet Potato and Black Bean taco is Vegetarian and can be made Vegan without the cheese. I hope you get the chance to enjoy this healthy delight soon!
What You Need
1 Medium Sweet Potato
Olive Oil
1 Sweet Onion
1 Poblano Chili Pepper (or Green Bell Pepper)
Minced Garlic
Black Beans
1 Package Cole Slaw Mix
2 Limes
1 Green Onion
Extra Virgin Olive Oil
Whole Wheat 6 inch Tortillas
Monterey Jack Cheese
Favorite Salsa
Pico De Gallo (Recipe Enclosed)
Cilantro Lime Slaw (Recipe Enclosed)
4 Roma Tomatoes
1 Jalapeno
1 Bunch of Cilantro
1 Red Onion
Olive Oil
1 Sweet Onion
1 Poblano Chili Pepper (or Green Bell Pepper)
Minced Garlic
Black Beans
1 Package Cole Slaw Mix
2 Limes
1 Green Onion
Extra Virgin Olive Oil
Whole Wheat 6 inch Tortillas
Monterey Jack Cheese
Favorite Salsa
Pico De Gallo (Recipe Enclosed)
Cilantro Lime Slaw (Recipe Enclosed)
4 Roma Tomatoes
1 Jalapeno
1 Bunch of Cilantro
1 Red Onion
Taco Filling Recipe
1½ Tbsp. Olive Oil
1 sweet onion, diced
1 large poblano chili or green bell pepper, seeded and diced
2 cloves garlic, minced
1½ tsp. salt
1 medium orange sweet potato, cut into ½-inch dice
1 cup black beans, drained and rinsed
¼ tsp. ground black pepper
1 sweet onion, diced
1 large poblano chili or green bell pepper, seeded and diced
2 cloves garlic, minced
1½ tsp. salt
1 medium orange sweet potato, cut into ½-inch dice
1 cup black beans, drained and rinsed
¼ tsp. ground black pepper
Pico De Gallo Recipe
4 seeded and diced Roma tomatoes
½ cup diced red onion
1 tsp. kosher salt
1 jalapeño, seeded and minced (leave in some seeds if you like it spicier)
¼ cup chopped cilantro
1 Tbsp. lime juice
½ cup diced red onion
1 tsp. kosher salt
1 jalapeño, seeded and minced (leave in some seeds if you like it spicier)
¼ cup chopped cilantro
1 Tbsp. lime juice
Combine all ingredients in a medium size bowl and mix. Better if you let this sit in the refrigerator for a couple hours before serving!
Cilanto Lime Coleslaw
1 tablespoon extra virgin olive oil
2 teaspoons sugar
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 (12 ounce) package coleslaw
Combine all ingredients in a medium size bowl and mix. Better if you let this sit in the refrigerator for a couple hours before serving!
2 teaspoons sugar
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 (12 ounce) package coleslaw
Combine all ingredients in a medium size bowl and mix. Better if you let this sit in the refrigerator for a couple hours before serving!
Preparation
Preheat oven to 400°. Heat a heavy ovenproof skillet (cast iron is ideal) over medium-high heat. Add oil to pan, then onion and poblano chili or green pepper. Cook,stirring occasionally, until lightly caramelized. Stir in garlic and 1 tsp. salt.In a medium bowl, toss sweet potato with ½ Tbsp. olive oil and ½ tsp. salt. Add to skillet and cook, stirring, 1 minute, then place pan in oven and roast 15 minutes.Meanwhile, prepare tortillas : Heat a frying pan over medium-high heat. Brush 1 side of a tortilla lightly with oil and place oil side down in pan. Scatter a generous spoonful of cheese over center of tortilla and cook until cheese is melted and tortilla is lightly golden on the underside but still flexible. Place on a cookie sheet and repeat with remaining tortillas and cheese. When finished, lightly oil a piece of foil and use it to cover tortillas.Remove skillet from oven and stir in black beans and black pepper (beans will warm through from the heat of the pan). Top each tortilla with sweet potato mixture, a drizzle of chipotle sauce, a spoonful of pico de gallo (if using), and a spoonful of cilantro lime slaw. Enjoy!
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