Let me warn you, these bad boys are addicting. I LOVE tacos and the sweet potato is an amazing replacement for fish, meat, etc. After two tacos I’m always stuffed. But not gross stuffed like after a carne asada taco. To make a gluten free version, simply nix the tortillas and serve all ingredients over a bowl of quinoa. It’s JUST as delicious.
ROASTED SWEET POTATO & BLACK BEAN TACOS
FILLING:
-3 large sweet potatoes, diced
-1 T. cumin
-olive oil
-salt and pepper
-1 (15oz) can black beans
-1 yellow onion, diced
-5 roma tomatoes, diced
-lettuce, shredded
-8 tortillas
AVOCADO SAUCE:
-1 large avocado
-1/4 cup cilantro
-2 cloves of garlic
-1/4 cup water
-salt and pepper
DIRECTIONS:
1. Pre-heat oven to 400 degrees.
2. On a foil-lined cookie sheet, spread out sweet potatoes.
3. Drizzle olive oil over sweet potatoes, sprinkle cumin, salt and pepper on top.
4. Roast sweet potatoes for 10 min. Toss around, and roast for about another 10 minutes or until tender.
5. While sweet potatoes are roasting, sauté onions in 1 T. olive oil in a pan. Once golden brown, add in black beans, stirring occasionally till beans are warm.
6. To prepare avocado sauce, add all ingredients into a food processor and blend till it’s a little runnier than a guacamole.
7. Heat tortillas in a pan over the stove.
8. Assemble tacos and enjoy.
makes about 8 tacos
