Black Bean and Sweet Potato Tacos
with avocado crema and romaine salad

Name: Black Bean and Sweet Potato Tacos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 cloves Garlic, minced or crushed; 1/2 Onions, red, diced; 1 1/4 lb Sweet potatoes, diced; 1 Jalapenos (opt), sliced; 1/4 cup Cilantro, fresh (opt), chopped; 1 can Beans, black (14 oz / 397 g), rinse and drain; for roasting Foil; 2 tsp Paprika; 1 tsp Cumin; 1 tsp Coriander, ground; 1 1/2 Tbsp Oil, cooking; 8 Tortillas, corn; ~3/4 cup Avocado crema (ingredients listed separately); 2 Lettuce, romaine hearts, chopped; ~1/4 cup Avocado crema (ingredients listed separately); 1 Avocados, medium; 1/2 tsp Sugar; 1/4 tsp Salt; 1/4 cup Yogurt, plain or Greek; 1 Tbsp Lime juice

Active: 25 Total: 35

Original GF Paleo Vegetarian

Sweet potatoes and creamy black beans make for healthy, inexpensive, and delicious vegetarian tacos. Drizzled with avocado crema, they'll taste fancy (but are super simple to make). This meal was first featured in 2016.

Ingredients

Metric

Servings:

Black Bean and Sweet Potato Tacos:

Garlic - 3 cloves , minced or crushed
Onions, red - 1/2 , diced
Sweet potatoes - 1 1/4 lb , diced
Jalapenos (opt) - 1 , sliced
Cilantro, fresh (opt) - 1/4 cup , chopped
Beans, black (14 oz / 397 g) - 1 can , rinse and drain
Foil - for roasting
Paprika - 2 tsp
Cumin - 1 tsp
Coriander, ground - 1 tsp
Oil, cooking - 1 1/2 Tbsp
Tortillas, corn - 8
Avocado crema (ingredients listed separately) - ~3/4 cup

Romaine Salad with Avocado Crema:

Lettuce, romaine hearts - 2 , chopped
Avocado crema (ingredients listed separately) - ~1/4 cup

Avocado Crema:

Avocados, medium - 1
Sugar - 1/2 tsp
Salt - 1/4 tsp
Yogurt, plain or Greek - 1/4 cup
Lime juice - 1 Tbsp

Prep

Garlic / Red onions / Sweet potatoes - (If prepping right before cooking, get oven heating before returning to prep.) Prep as directed. (Can be done up to 4 days ahead)
Romaine lettuce / Jalapenos (opt) / Cilantro (opt) - Prep as directed. (Can be done up to 3 days ahead)
Make avocado crema - Halve avocado and scoop out flesh. Blend sugar, salt, yogurt, avocado, and lime juice in a blender (or use a hand blender) until smooth. (Can be done up to 3 days ahead)
Black beans - Rinse and drain.

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Make

Heat oven to 425F / 218C. (If it’s too hot to use the oven, saute everything in a saute pan or wok. Add water and cover to help sweet potatoes cook faster and throw in beans towards the last 5 minutes of cooking.)
Line a sheet pan with foil. Toss garlic, red onions, sweet potatoes, and black beans with paprika, cumin, coriander, and oil. Roast for 15 to 22 minutes, shaking and rotating pan midway through. Finish with a sprinkle of salt.
Warm up tortillas according to instructions.
Spoon filling into tortillas and drizzle with about 3/4 of the avocado crema. Top with jalapenos and cilantro (if using). Use the remaining avocado crema as a dressing for the romaine lettuce. Enjoy!

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