Crispy sweet potato, black beans, roasted corn, onion, & poblano pepper mix, jack cheese blend, and ancho Chipotle sauce on a soft flour tortilla

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.

Roast the Sweet Potatoes

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.

Sauté the Vegetables

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.

Combine the Mixture

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.

Assemble the Tacos

Fold the tortillas and serve immediately. Enjoy your crispy sweet potato and black bean tacos!

Serve

Sweet potatoes, peeled and diced

sweet potato & black bean

Recipe information

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