Best Sweet Potato And Black Bean Tacos Recipes

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

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.

VEGETARIAN BLACK BEAN AND SWEET POTATO TACOS RECIPE BY TASTY

Steps:

• Toss the sweet potatoes with the olive oil, salt, and pepper in a medium microwave-safe bowl, and microwave until tender, about 2 minutes.
• Heat the tortillas in a dry skillet over low heat and fill with cooked sweet potatoes, black the beans, pico de gallo, and avocado. Garnish with cilantro.
• Enjoy!

SWEET POTATO AND BLACK BEAN TACOS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil or cooking parchment paper.
• In large bowl, toss sweet potatoes with 1 tablespoon of the oil, the cumin and salt. Place potatoes in single layer on pan. Roast 30 minutes or until tender and light golden brown around edges.
• Meanwhile, in medium bowl, mix sour cream, half of the lime juice and 1 tablespoon of the chipotle chiles (add more chiles for spicier slaw). Add shredded cabbage; toss to coat. Cover; refrigerate until serving time.
• In 10-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook and stir 30 seconds or until lightly toasted. Add black beans; cook, stirring occasionally, until thoroughly heated. Stir in remaining lime juice.
• To assemble tacos, spoon sweet potatoes and black beans onto each warmed tortilla. Top with chipotle slaw and cilantro. Fold tortilla in half over filling. Serve with lime wedges.

SWEET POTATO AND BLACK BEAN TACOS

Steps:

• Wash and dry produce. Preheat oven to 400. Cut sweet potato into 1/2 inch cubes. Toss sweet potato on a baking sheet with with 2 T olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 15-20 minutes.
• Halve, peel and dice onion. Pick cilantro leaves off stems. Mince garlic. Drain and rinse black beans. Zest and halve lime.
• Heat 2 T olive oil in a large pan over medium heat. Add onion and cook until softened, 5-6 minutes, tossing occasionally. Season with salt and pepper. Add garlic and black beans and toss until fragrant and warmed through, 3-4 minutes.
• Wrap tortillas in aluminum foil and warm in oven, 5 minutes. Meanwhile toss roasted sweet potatoes, honey, cumin, and just of 1 lime into pain and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.
• Halve and pit avocado. Scoop out flesh and peel with a spoon. Cut one into thin slices. Mash together the other avocado, sour cream, juice of one lime, and lime zest with a fork in a small bowl. Season with salt and pepper.
• Spread avocado cream onto tortillas, then top each with sweet potato filling, avocado slices, and cilantro leaves.