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Sweet Potato Black Bean Tacos

Sweet Potato Black Bean Tacos
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After years of perfecting meatless meals in my kitchen, these sweet potato black bean tacos have become my favorite plant-based dinner that even won over my meat-loving friends! I make them at least twice a month because they’re ready in just over 30 minutes.

Ingredients

Scale

For the sweet potatoes

  • 2 pounds sweet potatoes (about 4 medium)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

For the black beans

  • 15-ounce can black beans. drained but not rinsed
  • 1 garlic clove, minced or grated
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • Heaping 1/4 teaspoon kosher salt
  • Guacamole or Avocado Sauce
  • Pickled red onions or sliced red onions
  • Small corn or flour tortillas

Instructions

  1. Preheat the oven to 450°F.
  2. Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix together the sweet potatoes with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and place the sweet potatoes on top in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom (no need to stir!). 
  3. Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook about 5 minutes until warmed through and the sauce thickens; serve with a slotted spoon. 
  4. Make the avocado sauce.
  5. Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  6. Place the black beans and sweet potatoes in the tortillas, then top with toppings and enjoy.

Find it online: https://www.acouplecooks.com/sweet-potato-black-bean-tacos/