Chipotle Sweet Potato and Black Bean Tacos

• 1 large sweet potato, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tbsp chipotle chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/4 cup diced red onion
• 1/4 cup crumbled queso fresco or feta cheese
• 2 tbsp chopped cilantro
• Lime wedges for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potato cubes with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
3. 3 Spread sweet potatoes on a baking sheet and roast for 20-25 minutes until tender.
4. 4 Warm black beans in a small saucepan over medium heat.
5. 5 Warm tortillas directly on a gas burner or in a skillet.
6. 6 To assemble, place a scoop of black beans and roasted sweet potatoes in each tortilla.
7. 7 Top with lettuce, red onion, cheese, and cilantro.
8. 8 Serve with lime wedges on the side.

Equipment

• Baking sheet
• Oven
• Skillet or gas burner

Variations

• Add grilled corn or diced bell peppers for extra texture and flavor.
• Swap in pinto beans for a different taste profile.

Substitutions

• Use diced canned sweet potatoes if fresh are not available.
• Substitute cotija cheese for queso fresco if preferred.

Pairings

• Perfect with a zesty lime margarita or a cold Mexican lager.
• Pair with Mexican rice or refried beans for a heartier meal.

Nutrition

Tips

• For extra spice, add a minced chipotle pepper in adobo sauce to the black beans.
• If you prefer flour tortillas, go for it – they warm up beautifully too!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Pair with a fresh mango salsa or a cooling avocado crema.
• Serve with a side of Mexican street corn or a simple green salad.

FAQ