Recipe: Sweet Potato & Black Bean Tacos

This recipe is inspired by Simply Recipes. These Sweet Potato & Black Bean Tacos are satisfying, healthy, meat-free & ready in less than 45 minutes.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4-6 servings

INGREDIENTS

For the roasted sweet potatoes:

• 1-2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)

• 2 tables neutral cooking oil

• 1/2 teaspoon kosher salt

• 1 teaspoon chili powder

• 1/2 teaspoon ground cumin

For the beans:

• 2 tablespoons neutral cooking oil

• 1/2 medium yellow onion, diced (about 1/2 cup diced)

• 1/2 teaspoon sea salt, plus more to taste

• 1 clove garlic, minced

• 1 jalapeno, stemmed, seeded, & minced

• 1 (15-ounce) can black beans, drained & rinsed

• Apple cider vinegar or water, as needed

To serve:

• 10-12 corn tortillas (alternatively, Dr. Porter recommends serving over a bed of lettuce or brown rice)

• 1/2 cup tomatillo salsa verde, homemade or store-bought

• 1 ripe avocado, sliced thin

• Fresh cilantro, roughly chopped

• Lime wedges

INSTRUCTIONS

1. Preheat the oven to 425°F.

2. Roast the sweet potatoes.

   1. In a medium-sized bowl, toss sweet potatoes, 2 tablespoons oil, salt, cumin, & chili powder. Spread on a baking sheet in an even layer.

   2. Back 15 minutes, then use a spatula to flip & stir the sweet potatoes.

   3. Roast another 15 minutes or until the sweet potatoes have puffed up and have crisp, roasted edges.

3. Make the black beans.

   1. While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat.

   2. Add the onions and 1/2 teaspoon salt, & saute until soft & translucent, 5-7 minutes.

   3. Add the garlic & jalapeno, and saute 2 minutes more. Fold in beans.

   4. Cook, stirring occasionally, until the beans are soft and seasoned, about 10-15 minutes.

   5. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed.

   6. Taste and add salt as needed.

4. Warm the tortillas.

   1. Briefly heat the tortillas 1 or 2 at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm.

   2. Alternatively, warm a stack of 5 or fewer tortillas at a time in the microwave, covered with a damp paper towel, in 30 second increments until warmed through.

5. Serve the tacos.

   1. Layer tacos with sweet potatoes & black beans.

   2. Serve with avocado slices, salsa and cilantro.

   3. Feel free to include any other taco toppings you enjoy.