June 12, 2013

Easy Smoky Sweet Potato and Black Bean Tacos

I do not know what it is about the combination of sweet potatoes and black beans, but I loved it! I tried this recipe a couple months ago and am just getting around to posting it so here goes nothing.

This recipe is so easy and every bite is a party in your mouth. If you're a skeptic about sweet potatoes in a taco you just need to try it and you'll be hooked. I promise.

Easy Smoky Sweet Potato and Black Bean Tacos
Adapted from How Sweet Eats
1 Tbsp. olive oil
2 medium sweet potatoes, washed and peeled, cut into 1/2-inch cubes
1/4 tsp. salt
1/4 tsp. pepper

1/4 tsp. cumin
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 (15 oz.) can of black beans, drained and rinsed
8 flour tortillas, warmed
feta or queso fresco for topping
fresh cilantro for topping

Lime Cream Sauce
½ cup sour cream
Zest of half a lime
Juice of half a lime
1/8 tsp. salt

1. Season chopped sweet potatoes with paprika, salt, pepper, cumin, onion and garlic powder. Heat a large skillet to medium-high heat and add olive oil. Add sweet potatoes, cover and cook for 15-20 minutes, stirriing occasionally until the potatoes are cooked through.
2. While potatoes are cooking, combine sour cream, lime juice and zest and salt, whisking well to combine. Set aside. 
3. Add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, cream sauce and cilantro.

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