Sweet Potato & Black Bean Recipe
Crispy sweet potato, black beans, roasted corn, onion, & poblano pepper mix, jack cheese blend, and ancho Chipotle sauce on a soft flour tortilla
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Ingredients
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Main Ingredients
Method
Preparation Steps
Roast the Sweet Potatoes
Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy and tender, stirring halfway through.
Sauté the Vegetables
In a skillet over medium heat, add a tablespoon of olive oil. Sauté the diced onion and poblano pepper until they are soft, about 5-7 minutes. Add the black beans and roasted corn, and cook for an additional 3-4 minutes until heated through.
Combine the Mixture
In a large bowl, combine the roasted sweet potatoes with the sautéed vegetable mixture. Stir in half of the shredded jack cheese blend and adjust seasoning with salt and pepper to taste.
Assemble the Tacos
Warm the flour tortillas in a dry skillet or microwave. Spoon the sweet potato and black bean mixture onto each tortilla, then drizzle with ancho chipotle sauce and sprinkle with the remaining jack cheese blend.
Serve
Fold the tortillas and serve immediately. Enjoy your crispy sweet potato and black bean tacos!