The Pioneer Woman Tasty Kitchen
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Sweet Potato & Black Bean Tacos

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Level: Easy

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Description

Soft shell tacos made vegetarian style with spiced sweet potatoes and black beans.

Ingredients

  • FOR THE FILLING:
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3  Small Sweet Potatoes
  • 1  Red Bell Pepper, Diced
  • ½ teaspoons Cumin
  • ¼ teaspoons Ancho Chili Powder
  • ¼ teaspoons Coriander
  • ¼ teaspoons Dried Oregano
  • Salt And Pepper, to taste
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • FOR THE CHIPOTLE CREMA:
  • ⅓ cups Sour Cream
  • 1 Tablespoon Chipotle In Adobo
  • ½ teaspoons Lime Juice
  • FOR ASSEMBLING THE TACOS:
  • 12  Flour Tortillas
  • ½  Red Onion, Minced
  • ½ cups Chopped Cilantro
  • Hot Sauce (for Serving)

Preparation

For the taco Filling:

Heat olive oil in a large sauté pan over medium heat. Add diced sweet potatoes and a generous pinch of salt and pepper. Cook, stirring occasionally, for 10 minutes.

Add diced red pepper and spices to the pan with the sweet potatoes. Cook, stirring occasionally, for 10–12 minutes, or until the potatoes are fork-tender. If the pan gets dry and you notice your potatoes starting to stick, add an extra drizzle of olive oil. Season with salt and pepper to taste.

Stir in black beans. Cook for 1 minute to warm them through.

For the chipotle crema:
Add all of the ingredients to a small bowl. Whisk to combine. Refrigerate until ready to serve.

To assemble the tacos:
Add a generous amount of the sweet potato and black bean filling to soft tortilla shells. Top with diced red onion, a pinch of chopped cilantro, and chipotle crema. Serve with hot sauce.

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