Tuesday, January 13, 2015

Sweet Potato and Black Bean Tacos

After posting the recipes for soup and quesadilla, you must be thinking that this girl is obsessed with sweet potato and back beans. And yes, I am so in love with them. Until couple of years, I was not a great fan of sweet potato. I once bought it and tried making fries. It tasted so good that I started to buy sweet potatoes often. Once it so happened that I stumbled upon this recipe. I tried it with less confidence as I was not sure how it would turn out. Surprisingly they turned out so tasty that I make it quite often now. Do give this a try and let me know how it turned out for you!

For Roasted Sweet Potatoes:
  • Sweet Potato, big sized - 1
  • Olive oil - 1 Tbsp
  • Red chilli powder - To taste
  • Salt - To taste
For Black Bean Mixture:
  • Cooked (or canned) Black beans - 1 cup
  • Onion, medium sized - 1/2
  • Olive oil - 2 tsp
  • Cumin powder - 1 tsp
  • Red chilli powder - To taste
  • Lime juice - 1 tsp
  • Salt & Pepper - To taste
  • Water - 1/4 cup


Prepare the guacamole and stick it in the refrigerator until required.
I also made corn tortillas beforehand and stored in a tortilla warmer.

For making black bean mixture:

Chop the onions and set it aside. Then heat oil in a pan. Once hot, add the chopped onion and fry it until it turns translucent.

Then add cumin powder, red chilli powder and salt. Mix and continue frying the mixture for half a minute. 

Then add in the cooked black beans along with water.

Mix well and smash half of the beans using a fork. 
Let this mixture cook until most of the moisture evaporates. Then turn off the heat. Squeeze in lime juice and cover this mixture and set it aside until required.

For making roasted sweet potato:

Wash the sweet potato and peel it. Then chop it into desired shape and size.

Then heat oil in a skillet (I used Cast iron). Once hot, add in the chopped sweet potato pieces . Sprinkle salt and red chilli powder.

Roast the sweet potato pieces until  tender and caramelized at the edges (alternatively you can roast the sweet potatoes at 425F temperature, in an oven).

Assembling the tacos:

Warm the tortillas.
Now place a tortilla on a plate.

Then spread the bean mixture on the middle of the tortilla.

Then place roasted sweet potato pieces.

Finally top it off with guacamole. Garnish with fresh lime juice and continue with the rest of them.

Sweet Potato and Black Bean Tacos are ready!!

Serve it immediately. Above measurement serves two.

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