Sweet Potato Black Bean Tacos & Avocado Cream
I’m always trying to think of meatless recipes! I have had so many sweet potatoes around because I make them for my baby all of the time along with avocados. Tacos, in many different forms, have become a favorite weeknight dinner for us because they are fast, easy, and so good thanks to my homemade taco seasoning that I ALWAYS have in the pantry. It will make your life easier I promise. I love this recipe because I always have veggies around and it makes a good amount of tacos.
I love the sweet potatoes in this because the sweetness balances out the savory taco seasoning. The flavor remains bright from the fresh veggies as well as hearty from the black beans. The veggies also add a slight crunch. I like using corn tortillas for the corn flavor as well as light taste. The avocado cream adds an acidic tang along with a creamy richness. Feel free to mix up which veggies you use. I make these a lot of the time to use up the veggies I have in my fridge. Since this makes a lot of tacos it could be used for dinner a couple nights in a row or for a larger group. It can also be made ahead of time and warmed up just before dinner.
Sweet Potato and Black Bean Tacos
Makes about 10-12 tacos
5-6 cups cubed sweet potatoes
homemade taco seasoning; 1 tablespoon and 1 teaspoon (explanation in directions)
1 large (or 2 small) zucchini; cut in strips
1 red bell pepper; cut in strips
1 (15 oz) can black beans; drained and rinsed
Cheese; I like using a Mexican cheese blend; about 2 tablespoons per taco
10-12 corn torillas
salsa for topping
hot sauce for topping
Avocado Cream
1 ripe avocado
2-3 tablespoons fresh lemon juice
1/2 cup warm water
2 tablespoons olive oil
2 tablespoons greek yogurt
2 tablespoons fresh cilantro
1/2 teaspoon salt; I like kosher
black pepper to taste; optional
Instructions for the Avocado Cream:
*In a food processor place the avocado, lemon juice and warm water
*Pulse to process until smooth
*Add in the olive oil and process to combine
*Add in the greek yogurt, cilantro, salt, and pepper
*Pulse until very smooth and well combined
Instructions For The Sweet Potato and Black Bean Tacos
*Preheat your oven to 425 degrees
*Line a large baking sheet with aluminum foil
* Wash and brush the sweet potatoes till clean; then dry completely
*Cut them into small 1/2-1 inch cubes leaving the skins on
*Place on the prepared baking sheet and drizzle with olive oil until lightly coated
*Sprinkle over 1 tablespoon of the homemade taco seasoning and toss with your hands to make sure it is evenly distributed
*Bake for 30-40 minutes or until cooked through and starting to get crisp on the outside
*Set aside to cool slightly
*While they are cooling heat about 2 tablespoons of olive oil in a large skillet over medium heat
*Add in the red peppers and cook for a minute or two
*Add in the zucchini; you can cut your veggies any way you like, but I like to have them in longer strips because I find they don’t fall out of the taco as easily when you are eating it
*Sprinkle a teaspoon of the homemade taco seasoning over the veggies and cook until they have softened a bit; this doesn’t take long
*While they are cooking add a splash of water to loosen up the spices so they can evenly distribute
*Add in the black beans to the veggie mixture; stir to combine
*Toss the veggie/bean mixture with the sweet potatoes; I like to do this in a large bowl, but if it all fits in the pan that works too!
*Place two corn tortillas on a plate and sprinkle about two tablespoons of cheese down the center of each
*I know this sounds weird, but put the plate in the microwave for about 15 seconds to melt the cheese; this also helps keep the corn tortilla from breaking… I know it sounds weird, but trust me it works!
*Place as much filling as you like in each tortilla
*Top with salsa, hot sauce and avocado cream
