Ingredients
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4 large sweet potatoes (about 1 pound each)
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2 tablespoons olive oil
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½ teaspoon ground cumin
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¼ teaspoon chili powder
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1 jalapeño pepper, deseeded and chopped (optional)
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¾ cup cooked black beans (or more if you prefer), drained and rinsed
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1 avocado, sliced into wedges
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1 lime, cut into wedges
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½ red onion, thinly sliced
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4 flour tortillas
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Fresh cilantro leaves, for garnish
Directions
Sub-Title: An Authentic Mexican Twist on Classic Tacos
Description: This spicy sweet potato taco recipe is perfect for anyone who loves both sweet potatoes and spicy food. It offers a delicious fusion between two favorite flavors, making it an irresistible choice for those who enjoy authentic Mexican cuisine.
Ingredients:
– 4 large sweet potatoes (about 1 pound each)
– 2 tablespoons olive oil
– ½ teaspoon ground cumin
– ¼ teaspoon chili powder
– 1 jalapeño pepper, deseeded and chopped (optional)
– ¾ cup cooked black beans (or more if you prefer), drained and rinsed
– 1 avocado, sliced into wedges
– 1 lime, cut into wedges
– ½ red onion, thinly sliced
– 4 flour tortillas
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 425°F. Peel and dice the sweet potatoes into roughly equal pieces. Place them on a baking sheet and drizzle with olive oil. Season generously with salt and pepper, and mix well. Roast in the preheated oven until tender when pierced with a fork, about 30 minutes. Let cool slightly before proceeding.
2. In a small bowl, combine the cumin, chili powder, and jalapeño, if using. Set aside.
3. When the sweet potatoes have cooled enough to handle, mash them thoroughly with a fork. Add the black beans, season with salt and pepper to taste, and stir together to create your filling mixture.
4. Meanwhile, heat a nonstick skillet over medium-high heat. Add the olive oil and allow it to shimmer before adding the red onion. Cook, stirring frequently, until softened but not browned, about 5 minutes. Remove from the pan and set aside.
5. To assemble the tacos, place one flour tortilla on each plate. Top each tortilla with a scoop of the sweet potato filling. Then top with a wedge of avocado, a few slices of red onion, and a lime wedge. Garnish with fresh cilantro leaves and serve immediately.
Note: Adjust the quantities as per your needs. The dish can also be made vegetarian by omitting the chicken and using vegan cheese instead.
Difficulty Level: Medium
Servings: 4
Time Needed: Approx. 45 minutes
Nutrition Information:
Per Serving:
Calories: 370 kcal
Total Carbohydrate: 28 g
Dietary Fiber: 10 g
Sugars: 3 g
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Protein: 14 g
Total Time Needed: 45 minutes
Steps
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1
Done
|
Preheat the oven to 425°F. Peel and dice the sweet potatoes into roughly equal pieces. Place them on a baking sheet and drizzle with olive oil. Season generously with salt and pepper, and mix well. Roast in the preheated oven until tender when pierced with a fork, about 30 minutes. Let cool slightly before proceeding. |
|
2
Done
|
In a small bowl, combine the cumin, chili powder, and jalapeño, if using. Set aside. |
|
3
Done
|
When the sweet potatoes have cooled enough to handle, mash them thoroughly with a fork. Add the black beans, season with salt and pepper to taste, and stir together to create your filling mixture. |
|
4
Done
|
Meanwhile, heat a nonstick skillet over medium-high heat. Add the olive oil and allow it to shimmer before adding the red onion. Cook, stirring frequently, until softened but not browned, about 5 minutes. Remove from the pan and set aside. |
|
5
Done
|
To assemble the tacos, place one flour tortilla on each plate. Top each tortilla with a scoop of the sweet potato filling. Then top with a wedge of avocado, a few slices of red onion, and a lime wedge. Garnish with fresh cilantro leaves and serve immediately. |
