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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve
Fold the tortillas and serve immediately. Enjoy your crispy sweet potato and black bean tacos!
