dinner

Smoky Black Bean & Sweet Potato Tacos with Pickled Red Onion and Avocado Crema

Name: Smoky Black Bean & Sweet Potato Tacos with Pickled Red Onion and Avocado Crema
Ingredients: 13.7 oz (425 g) Canned black beans, rinsed and drained; 0.9 (6 oz / 170 g) Medium sweet potato, peeled and cut into 1/2-inch dice; 5.4 (6-inch) Corn tortillas; 1.5 /2 (3 oz / 85 g) Avocado, ripe; 0.9 /2 (0.5 oz / 14 g) Lime; 0.9 /4 medium (1 oz / 28 g) Red onion, thinly sliced; 1.9 tbsp (1 oz / 30 ml) Apple cider vinegar; 0.9 tsp Chipotle powder; 1.5 tsp Cumin; 9.3 tsp Smoked paprika; 0.9 /2 tsp Garlic powder; 1.5 tbsp (0.5 oz / 15 ml) Olive oil; 1.5 /2 tsp Salt; 0.9 /4 cup (2 fl oz / 60 ml) Water

Nutrition

1244

kcal

Calories

47.1

Protein

148.2

Carbs

48.3

Fat

AI Insight

Insight not available for this recipe.

Ingredients(14)

Canned black beans, rinsed and drained13.7 oz (425 g)

Medium sweet potato, peeled and cut into 1/2-inch dice0.9 (6 oz / 170 g)

Corn tortillas5.4 (6-inch)

Avocado, ripe1.5 /2 (3 oz / 85 g)

Lime0.9 /2 (0.5 oz / 14 g)

Red onion, thinly sliced0.9 /4 medium (1 oz / 28 g)

Apple cider vinegar1.9 tbsp (1 oz / 30 ml)

Chipotle powder0.9 tsp

Cumin1.5 tsp

Smoked paprika9.3 tsp

Garlic powder0.9 /2 tsp

Olive oil1.5 tbsp (0.5 oz / 15 ml)

Salt1.5 /2 tsp

Water0.9 /4 cup (2 fl oz / 60 ml)

Instructions

Pickle the Onions: In a small bowl, combine the thinly sliced red onion with apple cider vinegar, a pinch of salt, and 1 tablespoon of water. Stir to combine and set aside to pickle while you prepare the filling.

Roast the Sweet Potatoes: Preheat your oven to 400 deg F (200 deg C). Toss the diced sweet potato with 1/2 tablespoon of olive oil, 1/4 tsp salt, and 1/4 tsp of the chipotle powder. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

Prepare the Black Bean Filling: While the sweet potatoes roast, heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the rinsed black beans, remaining chipotle powder, cumin, smoked paprika, garlic powder, and 1/4 tsp salt. Stir to coat the beans in the spices. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and fragrant. Mash about half of the beans with the back of a spoon to create a creamier texture.

Combine Filling: Add the roasted sweet potatoes to the skillet with the black beans. Stir to combine and cook for another 2 minutes. If the mixture seems dry, add 1-2 tablespoons of water.

Warm the Tortillas: While the filling finishes, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them individually in a dry skillet over medium-high heat for about 30 seconds per side until pliable.

Make the Avocado Crema: In a small bowl, mash the ripe avocado with the juice from half a lime and a pinch of salt until smooth and creamy. Add 1-2 tablespoons of water if needed to reach a drizzling consistency.

Assemble and Serve: Spoon the black bean and sweet potato filling into the warm tortillas. Top generously with the pickled red onions (draining them first) and drizzle with the avocado crema. Serve immediately.