The Pioneer Woman Tasty Kitchen
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Black Bean and Sweet Potato Tacos with Swiss Chard Pesto

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Swiss chard pesto? Oh heck yes.

Ingredients

  • FOR THE PESTO:
  • 1 bunch Swiss Chard, Cut Into Chunks
  • 1 whole Jalapeno, Seeds Removed Then Roughly Chopped
  • 3 cloves Garlic, Roughly Chopped
  • 2 Tablespoons Green Hot Sauce (Tabasco Brand)
  • ¼ cups Toasted Pepitas
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • ½ cups Extra Virgin Olive Oil
  • FOR THE TACOS:
  • 1 whole Sweet Potato, Cut Into A Medium Dice
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 teaspoons Chili Powder, Divided
  • 2 teaspoons Cumin, Divided
  • 2 pinches Coarse Salt And Freshly Ground Pepper
  • 1 can 14.5 Oz. Black Beans, Drained And Rinsed.
  • ½ teaspoons Garlic Salt
  • 8 whole White Corn Tortillas
  • ¼ cups Crumbled Queso Fresco
  • 1 whole Avocado, Peeled, Pitted, And Diced
  • 1 whole Lime (for The Juice)
  • ¼ cups Fresh Chopped Cilantro, For Garnish

Preparation

Preheat your oven to 400 F.

On a rimmed baking sheet toss the diced sweet potato with the oil, 1 teaspoon chili powder, 1 teaspoon cumin, a pinch of coarse salt and pepper. Roast in the preheated oven for 30 minutes.

In the meantime, toss the Swiss chard, jalapeno, garlic, hot sauce and pepitas into a food processor. Season with salt and pepper. Pulse to combine and blend. With the motor running, pour the oil into the processor in a thin stream, until you reach your desired consistency for pesto. Taste. Yes. Yes.

Toss the black beans into a small sauce pan over medium heat. Season with the remaining cumin, chili powder and garlic salt. Heat the beans for about 5 minutes.

On a small grill or skillet over medium heat, toast the tortillas until you get browning or charred marks on each side.

Layer 2 tortillas onto each serving plate. Then spoon on some beans, followed by some sweet potatoes. Dollop with a good 2 tablespoons of Swiss chard pesto. Sprinkle on some queso fresco, the diced avocado, a good spritz of lime and a few cilantro leaves.

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Profile photo of Kelly

Kelly on 1.18.2012

I made this recipe for dinner last night and it was absolutely delicious! I’m a novice in the kitchen, and the ingredients were easy to find and the recipe was simple to make. My husband (who is usually the chef in our household) was thrilled with the end result & said it was the best thing I’ve ever made!

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