A Girl Should Be Two Things: Classy & Fabulous. - Coco Chanel


Sunday, August 30, 2015

Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip

Here is the other recipe we made. The main event. It is SOOOOOOO good. I think I pinned this same recipe or something similar on Pinterest... I have been dying to try it because it looks so good, and I was right. It is SUPER good. Full of flavor. I will make this again for sure. Probably soon.

Roasted Sweet Potatoes

* 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1- inch chunks
* 2 tablespoons olive oil
* 1/4 to 1/2 teaspoon cayenne pepper
* 1/4 teaspoon sea salt

Spicy Black Beans

* 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
* 1 small yellow or white onion, chopped
* 1 tablespoon olive oil
* 2 teaspoons ground cumin
* 1/4 teaspoon chili powder
* 1/3 cup water
* 1 teaspoon sherry vinegar or lime juice
* Sea salt and black pepper, to taste

Avocado-pepita dip

* 2 avocados, pitted and sliced
* 1 cup cilantro, packed (mostly leaves, some small stems are ok)
* 1/2 cup pepitas
* 1 jalapeno, seeded and roughly chopped (or 1/2 teaspoon red pepper flakes)
* 2 cloves garlic, roughly chopped
* 1 small lime, juiced or 2 tablespoon sherry vinegar
* 2 tablespoons water
* 1 teaspoon fine grain sea salt
* Freshly ground black pepper, to taste

Tortillas and garnishes

* 8 to 10 small corn tortillas
* Crumbled feta
* Toasted pepitas
* Optional: finely sliced radishes, quick-pickled cabbage, chopped green onions, cilantro, hot sauce


1. Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit. Toss the prepared sweet potatoes with olive oil, cayenne pepper and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.

2. Prepare the black beans. Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans. Remove from heat, stir in the vinegar, season with salt and pepper, and cover until you're ready to serve.

3. Make the avocado dip: First, toast the pepitas in a skillet over medium, heat until they are fragrant and starting to make little popping noises. Transfer to a bowl and set aside. In a food processor or blender, combine the avocado, cilantro, jalapeƱo, garlic, lime juice, water and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary. Add almost all of the pipettes (reserve a couple tablespoons for garnish) and blend until the pipettes are chopped small (some remaining texture is desirable)

4. Warm the tortillas: Heat a cast iron skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range.

5. Assemble the tacos: Spread black beans down the middle of the tortilla, top with sweet potatoes and avocado-pepita dip. Garnish with feta, pepitas, and anything else that you want. Repeat with remaining tortillas and serve.


Erin Masi said...

What blog are these from???

Tracy Mills said...

Erin! The blog is called Cookie+Kate. It's a vegetarian blog.


jamie hixon said...

Looks super yummy! I made a sweet potato chili the other day, only me and Dan appreciated it.