As of right now, this is my new fave… yep, definitely my new favorite recipe. I realize sweet potato tacos may sound weird to some, but I’ve been dying to make them. I love sweet potatoes. And I am crazy in love with tacos, so the marriage seemed like a match made in heaven to me. Oh my gosh what a good call; these were awesome. I tossed the potatoes in some spices before roasting them, so they’re a bit spicy and zingy. (Actually, they’re pretty spicy on their own, but once mixed with the rest of the taco filling, they’re just the right spiciness, in my little opinion anyway.) I decided to whip up some pesto to add more savory flare, and though I’d never had one before, spontaneously went for a jalapeno pesto thinking it might add both a freshness and spice. Also a good call… I love it when things turn out the way I want them to!! As far as I know, jalapeno pesto isn’t really a thing out there, so you have to homemake it if you want to try it- otherwise, pick your favorite pre-made pesto, though I recommend the jalapeno of course!
I have fresh basil and cilantro growing in my herb garden right now, so threw in equal parts of both- and yet another scrumptious call (loving it!). Since I had both black beans and cotija already, I decided to add them, along with avocado, red onions, and cabbage. The beans are cooked with cumin and red onions, adding just enough flavor to make them stand out on their own. The combo of flavors and textures in these tacos worked wonders on my taste buds… I couldn’t have been happier with this meal. It’s light, healthy, and super interesting. Sometimes experiments go wrong; this was not one of those times 🙂
Serves 4
INGREDIENTS
For sweet potatoes…
2 sweet potatoes (or yams)
1 tbsp olive oil
1/4 tsp ground cumin
1/4 tsp garlic powder (or granulated)
1/4 tsp ancho chili pepper
1/8 tsp smoked paprika (if you don’t have, add more regular paprika and call it good)
1/8 tsp paprika
1/8 pepper cayenne pepper
1/8 tsp red pepper flakes
1/4 tsp salt
pepper, a teensy dash
For beans…
2 cups whole black beans, precooked and rinsed
1/2 small red onion (use other half for topping)
1/2 tbsp olive oil
1/4 tsp cumin
1/8 tsp paprika
salt and pepper, to taste
the extras…
1/4 cabbage head
1/2 cup cotija cheese (use feta or parmesan as substitute if needed)
1/2 red onion (thinly sliced)
1 avocado
handful cilantro leaves
lime wedges
corn tortillas (homemade or high quality store-bought)
and of course… the jalapeno pesto!! Recipe HERE
The many varieties… I love the bright orange!!
DIRECTIONS
Preheat oven to 400 degrees
Chop up sweet potatoes into about 1 inch squares
In a baking dish, combine olive oil, cumin, garlic, ancho chili powder,
cayenne, red pepper flakes, smoked paprika, paprika, salt, and pepper
Mix and toss in potatoes
Bake uncovered for about 30 minutes, until cooked
Meanwhile prep everything else…
This is a great time to make the pesto- recipe HERE
Then start the beans…
Cut onion in half
Thinly slice one half and reserve for topping
Chop other half for beans
Let cook for a few minutes, until softened
Add beans and turn heat to low
Keep warm until serving
When potatoes are done, get all the toppings ready
Chop cabbage into fine slices
Cut avo, crumble cotija, get your pesto, limes, and cilantro…
Heat up tortillas in oven, whip up tacos, and devour!
