Black Bean and Sweet Potato Tacos
with cotija / onions / avocados / romaine salad
Black beans and sweet potatoes with a blend of spices make for a flavorful and hearty taco filling. Serve these tacos with a crisp salad on the side.
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Ingredients
Black Bean and Sweet Potato Tacos:
- Sweet potatoes - 12 oz , cubed
- Shallots - 2 cloves , diced
- Onions, medium and red - 1/2 , diced
- Tomatoes, medium - 1/2 , diced
- Limes - 1/2 , wedges
- Avocados - 1 , sliced
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Tortillas, taco-sized corn or flour - 8
- Cheese, cotija - 4 oz , crumbled
- Sour cream - 1/2 cup (sub plain or Greek yogurt)
Romaine Salad:
- Lettuce, romaine - 2 hearts , chopped (sub iceberg)
- Tomatoes, medium - 1/2 , diced
- Mustard, Dijon - 2 tsp
- Vinegar, red or white wine - 2 tsp
- Oil, cooking - 2 Tbsp
Taco Spice Mix:
- Chili powder - 1 tsp
- Cumin - 1 tsp
- Paprika - 1 tsp
- Coriander, ground - 1 tsp
- Salt - 2 tsp
- Black pepper - 1/2 tsp
Prep
- Make spice mix - Combine chili powder, cumin, paprika, ground coriander, salt, and black pepper. (Can be done up to 5 days ahead)
- Sweet potatoes / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Pre-cook potatoes - Place potatoes in a microwave-safe bowl. Top with a damp paper towel. Microwave on high until potatoes start to turn tender (they will finish cooking on the stovetop), 4 to 6 minutes. (Can be done up to 5 days ahead)
- Lettuce - Chop lettuce. (Can be done up to 2 days ahead)
- Onions / Tomatoes (for tacos and salad) / Limes / Avocados - Prep as directed. Store tomatoes for salad in one container. Place onions, tomatoes for tacos, lime wedges, and avocados each into their own bowl so that everyone can customize their tacos.
- Beans - Drain and rinse.
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Make
- In a large bowl, whisk together mustard and vinegar. Add oil (portion for salad) while whisking. Top with lettuce and tomatoes (portion for salad).
- Heat a skillet with oil (portion for tacos) over medium-high heat. Add potatoes and shallots. Saute until potatoes and shallots are tender, 3 to 4 minutes. Add spice mix and beans and continue cooking until everything is heated through.
- Heat tortillas according to package directions.
- Set out tortillas, sweet potato / bean filling, onions, tomatoes (for tacos), lime wedges, avocados, crumbled cotija, and sour cream and let everyone assemble their tacos at the table.
- Toss salad and season with some salt and pepper. Serve tacos with salad on the side. Enjoy!
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