Sweet Potato and Black Bean Tacos
Spiced sweet potato and black bean tacos are hearty and super easy to prepare. Great for a vegetarian taco dinner!
Yield: 4 servings
For the taco spice mix
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 2 tsp salt
  • ½ tsp black pepper
For the tacos
  • 12 oz sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 2 shallots, diced
  • 14 oz canned black beans, drained and rinsed
  • 8 taco-sized corn tortillas
  • 4 oz cotija, crumbled
  • avocado and sour cream, to garnish as desired
  1. To make the taco spice mix, combine the chili powder, cumin, paprika, coriander, salt, and black pepper in a small bowl. Set aside.
  2. To make the tacos, place the sweet potato cubes in a microwave-safe bowl. Top with a damp paper towel and microwave on high until tender, about 4-6 minutes.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the sweet potatoes and shallots. Saute until tender, about 3-4 minutes. Add the spice mix and the beans. Continue to cook, stirring to combine, until everything is heated through.
  4. Heat the tortillas according to package directions.
  5. Divide the filling among the tortillas and top with crumbled cotija cheese. Serve with avocado slices and sour cream on the side to garnish.
Recipe from Cook Smarts
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/09/sweet-potato-and-black-bean-tacos.html