Dinner · Mexican · 20 min
Smoky Black Bean & Sweet Potato Tacos with Pickled Red Onion and Avocado Crema
- Calories
- 1317
- Protein
- 42g
- Carbs
- 163g
- Fat
- 44g
Ingredients
- 170 g sweet potato
- 562.4 g canned black beans
- 33.4783 ml extra-virgin olive oil
- 0.9 tsp chipotle chili powder
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 60 ml water
- 1.81 each corn tortillas
- 28 g red onion
- 30 ml apple cider vinegar
- 85 g avocado
- 14 g lime juice
Method
- 011. Prepare the pickled red onion by mixing sliced red onion, apple cider vinegar, 1 tablespoon water, and a pinch of salt in a small bowl. Set aside at room temperature to pickle for at least 15 minutes.
- 022. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with half of the olive oil (about 7 ml), a pinch of salt, and 0.25 tsp of chipotle powder. Spread on a lined baking sheet and roast for 20-25 minutes until tender and caramelized.
- 033. Heat the remaining olive oil in a skillet over medium heat. Add drained black beans, cumin, smoked paprika, garlic powder, remaining chipotle powder, and 0.25 tsp salt. Cook for 5-7 minutes, mashing roughly half of the beans with a fork to thicken. Fold in the roasted sweet potatoes and heat through for 2 minutes.
- 044. Prepare avocado crema by mashing avocado with lime juice and a pinch of salt until smooth, adding 1-2 tablespoons of warm water to reach a drizzling consistency.
- 055. Warm corn tortillas in a dry skillet for 30 seconds per side until pliable.
- 066. Fill warm tortillas with the sweet potato and black bean mixture, top with drained pickled red onions, and drizzle with avocado crema.
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