Dinner · Mexican · 20 min
Spicy Black Bean & Sweet Potato Tacos with Chipotle Crema and Pickled Red Onions
- Calories
- 856
- Protein
- 35g
- Carbs
- 130g
- Fat
- 23g
Ingredients
- 234.5 g sweet potatoes
- 127 g canned black beans
- 75 g yellow onion
- 6 g garlic
- 30 g chipotle peppers in adobo sauce
- 2 g ground cumin
- 2 g smoked paprika
- 15 ml vegetable oil
- 1.5 g salt
- 60 ml water
- 64.1 g corn tortillas
- 75 g red onion
- 30 ml lime juice
- 15 ml white vinegar
- 190.4 g silken tofu
- 6 g nutritional yeast
- 6 g fresh cilantro
Method
- 01Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with half of the vegetable oil (7 ml), a pinch of salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
- 02Heat the remaining vegetable oil (8 ml) in a large skillet over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic, chopped chipotle peppers, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- 03Add the rinsed black beans to the skillet. Roughly mash about half of the beans with a spoon for a creamy consistency. Stir in the roasted sweet potatoes and 30 ml of water. Simmer for 5 minutes until heated through and seasoned to taste with salt.
- 04In a small bowl, combine the sliced red onion, lime juice, white vinegar, and 30 ml of water. Let sit for at least 10 minutes to lightly pickle.
- 05To make the chipotle crema, place the drained silken tofu, nutritional yeast, adobo sauce from the chipotle peppers, and a pinch of salt in a high-speed blender or food processor. Blend until silky smooth.
- 06Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- 07Divide the warm black bean and sweet potato filling between the tortillas. Top with chipotle crema, pickled red onions, and fresh cilantro.
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