The BEST (for real) Sweet Potato and Black Bean Tacos
Prep time
Cook time
Total time
Author: Biz Harris
Serves: 4-6 tacos
What You Need
What you Need for the Potatoes:
2 medium sweet potatoes, roasted then peeled
½ tablespoon cumin
1 teaspoon smoked paprika (if you like spicy food)
Salt to taste
For the Beans:
1 can of black beans, drained
½ Tablespoon chili powder
½ onion diced
Cilantro
2 tablespoons of lime juice
To Serve:
Flour tortillas
1 ripe avocado
cherry tomatoes, cut into fourths
sour cream or greek yogurt
shredded cheese
Salsa (if desired)
What to Do
Prick your sweet potatoes all over with a fork and wash them.
Place them on a cookie sheet and bake them for about 30-45 minutes on 400 WITH their skin.
You'll know they're cooked because their skin will puff out a bit and they will be squishy to the touch.
While they are baking, drain your black beans.
In a medium saucepan, sautee the onions, and sprinkle the chili powder over the onions.
Dump your beans in and cook briefly, just enough to warm them.
Mix the cilantro and lime juice in.
Once your potatoes are cooked and have cooled enough so that you don't burn your fingers off when you touch them, mash the potatoes with the cumin, salt, chili, and paprika. Mix it in very well.
Serve by putting the potatoes, black beans, and toppings in a flour tortilla
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=621