Sweet Potato and Black Bean Vegetarian Tacos Recipe:- I must confess that when I was sharing some of my favorite savory sweet potato dishes with you last week, I purposefully left off this particular recipe since the photographs made me feel sick to my stomach. Without a doubt, these tacos were deserving of being featured!
Sweet Potato and Black Bean Vegetarian Tacos Recipe
In the event that you have only glanced at their initial photographs, I thought it would be appropriate to share the recipe with you today. I took another shot of them yesterday afternoon under the beautiful autumn sunlight. There is little doubt that these photographs are an improvement; but, I am not entirely certain that they do them credit. The mix of orange and green is a vivid color combination, and now that I think of it, these may be a great supper option for Halloween.
Cookie was in the process of recovering from her injury (which is something that we try to avoid talking about) and we had just moved into my current small house when I first shared this recipe with you. It had been well over two years since the accident. It was a momentous occasion for me to finally acquire my very own dishwasher, washer, and dryer, all of which I continue to cherish to the maximum extent possible.
At this point, Cookie is back to being in excellent condition, and I am getting ready to relocate us to a living area that is more functional. There are fabric samples all about me, and I can’t seem to stop going back and forth between the several alternatives for the bed frame. Assist me!
These tacos are just as good as they were when I first tried them, and my love for tacos has not altered. In this substantial taco recipe, spicy roasted sweet potatoes are used, black beans are used as a source of protein, and a really outstanding avocado spread is made with freshly toasted pepitas for texture and salty undertones. If you add some salty crumbled feta, some toasted pepitas, and some crisp pickled jalapeños (which are not shown in the picture but are highly suggested), you will have a fall supper that is well-balanced.
The taco version of my favorite sweet potato burritos, as well as the cold season adaptation of my summer squash tacos, are both included in these tacos. When I rewrote the recipe, I made some little adjustments to the spices and made a few minor modifications for clarity, which resulted in this dish being even better than it was before. I really hope that you enjoy it, and if you do, in the comments section, please let me know how it comes out for you!
INGREDIENTS
Roasted sweet potatoes
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- ¼ teaspoon cayenne pepper (omit if sensitive to spice)
- ¼ teaspoon fine sea salt
Spicy black beans
- 1 tablespoon olive oil
- 1 small yellow or white onion, finely chopped
- Fine sea salt
- 2 teaspoons ground cumin
- ¼ teaspoon chili powder
- 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
- ⅓ cup water
- 1 teaspoon sherry vinegar or lime juice
- Freshly ground black pepper, to taste
Avocado-pepita dip
- 2 avocados, pitted
- 1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)
- ½ cup pepitas
- 1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
- 2 cloves garlic, roughly chopped
- 2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
- 2 tablespoons water
- ½ teaspoon fine grain sea salt
- Freshly ground black pepper, to taste
Everything else
- 8 to 10 small corn tortillas
- Crumbled feta
- Suggested garnishes: Pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.