Black Bean Tacos with Sweet Potato

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Feed Me Phoebe

Prep Time

15minutes

Cook Time

25minutes

Servings

servings

Product Type

Beans,

Prep Time

15minutes

Cook Time

25minutes

Servings

servings

Product Type

Beans,

Black Bean Tacos with Sweet Potato

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Feed Me Phoebe

Prep Time

15minutes

Cook Time

25minutes

Servings

servings

Product Type

Beans,

Prep Time

15minutes

Cook Time

25minutes

Servings

servings

Product Type

Beans,

Ingredients

  • 1 pound sweet potatoes finely diced
  • 2 medium leeks thinly sliced
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/2 cup chipotle-tahini sauce (recipe follows)
  • 1 carton Pacific Foods Organic Refried Black Beans with Green Chiles 13.5 oz
  • 12 6-inch corn tortillas
  • 2 limes, cut into wedges
  • cilantro leaves for garnish (optional)
  • Chipotle Tahini Sauce
  • 2 tbsp. tahini paste
  • 2 tbsp. lime juice
  • 1/4 cup water
  • 1 garlic clove
  • 1 chipotle chile from a can of chipotle in adobo sauce
  • 1/2 tsp. sea salt

Instructions

Tacos:
  1. Preheat the oven to 425 degrees F. In a large mixing bowl, toss the sweet potatoes, leeks, olive oil, salt, cumin and paprika until well mixed. Arrange in an even layer on two parchment paper-lined baking sheets. Roast in the oven until golden brown and caramelized, about 25 minutes, swapping the pans from top to bottom rack halfway through.
  2. Wrap the tortillas in foil and warm in the oven during the last 5 minutes of cooking.
  3. Meanwhile, make the tahini sauce (recipe follows).
  4. Schmear the tortillas with the refried black beans, top with the sweet potatoes and serve with a drizzle of chipotle tahini sauce and lime wedges on the side.
Sauce:
  1. Combine all the ingredients in a small food processor and puree until smooth.

Ingredients

  • 1 pound sweet potatoes finely diced
  • 2 medium leeks thinly sliced
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/2 cup chipotle-tahini sauce (recipe follows)
  • 1 carton Pacific Foods Organic Refried Black Beans with Green Chiles 13.5 oz
  • 12 6-inch corn tortillas
  • 2 limes, cut into wedges
  • cilantro leaves for garnish (optional)
  • Chipotle Tahini Sauce
  • 2 tbsp. tahini paste
  • 2 tbsp. lime juice
  • 1/4 cup water
  • 1 garlic clove
  • 1 chipotle chile from a can of chipotle in adobo sauce
  • 1/2 tsp. sea salt

Instructions

Tacos:
  1. Preheat the oven to 425 degrees F. In a large mixing bowl, toss the sweet potatoes, leeks, olive oil, salt, cumin and paprika until well mixed. Arrange in an even layer on two parchment paper-lined baking sheets. Roast in the oven until golden brown and caramelized, about 25 minutes, swapping the pans from top to bottom rack halfway through.
  2. Wrap the tortillas in foil and warm in the oven during the last 5 minutes of cooking.
  3. Meanwhile, make the tahini sauce (recipe follows).
  4. Schmear the tortillas with the refried black beans, top with the sweet potatoes and serve with a drizzle of chipotle tahini sauce and lime wedges on the side.
Sauce:
  1. Combine all the ingredients in a small food processor and puree until smooth.