Sweet Potato Black Bean Tacos
With caramelized potatoes, spiced black beans, and a creamy chipotle sauce, these sweet potato tacos are the ultimate vegetarian taco!
Servings: 4
Ingredients
Filling
- 3 - 4 Medium sweet potatoes
- 2 tbsp. Virgin olive oil
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Cumin
- ¼ tsp Chili powder
- ¼ tsp Sea salt
- 1 15-oz Can black beans drained
Adobo Sauce
- ½ cup Vegan yogurt
- 1 - 2 tbsp. Adobo cause from a jar of chipotle peppers
- 2 cloves Garlic minced
- 1 tbsp. Lime juice
- 1 pinch Sea salt
Assembly
- 6 - 8 Small whole grain tortillas or taco shells
- Optional toppings: whatever you feel like
Instructions
- Filling: Preheat oven to 425°F (218°C). Peel and dice the potatoes into ½ inch cubes, then toss together with oil and spices. Spread onto a baking sheet and bake for 25 minutes. Pull out the baking sheet and add the beans, tossing to combine with the potatoes. Put back in the oven for 5 to10 minutes, or until sweet potato is fork-tender and beans are hot.
- Sauce: Meanwhile, stir together all sauce ingredients, adding more or less adobo sauce to suit your spice tolerance.
- Assembly: Spoon sweet potatoes and beans into tortillas, topping with adobo sauce and your chosen toppings.
Notes
Store each element separately in an airtight container in the refrigerator for up to 5 days.