Sweet Potato and Black Bean Tacos

Name: Sweet Potato and Black Bean Tacos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams can black beans, drained, rinsed; 1 Tbsp finely chopped chipotle chiles in adobo sauce (from 7-oz can); 8 6-inchs Old El flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package; 59 milliliters fresh cilantro leaves; 2 cloves garlic, finely chopped; 1 teaspoon ground cumin; 2 Juice of 1 lime (about; 4 servings Lime wedges; 2 Tbsps olive oil; 473 milliliters shredded red cabbage; 0 teaspoons salt; 79 milliliters sour cream; 2 mediums sweet potatoes, peeled, cut into 1/2-inch pieces

The recipe Sweet Potato and Black Bean Tacos is ready in approximately 40 minutes and is definitely an awesome vegetarian option for lovers of Mexican food. For $1.27 per serving, you get a main course that serves 4. One portion of this dish contains around 14g of protein, 15g of fat, and a total of 457 calories. Head to the store and pick up cabbage, ground cumin, old el flour tortillas, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Heat oven to 400F. Line 15x10x1-inch pan with foil or cooking parchment paper.

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Baking Paper

Aluminum Foil

Oven

Frying Pan

In large bowl, toss sweet potatoes with 1 tablespoon of the oil, the cumin and salt.

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Sweet Potato

Cumin

Salt

Cooking Oil

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Bowl

Place potatoes in single layer on pan. Roast 30 minutes or until tender and light golden brown around edges.

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Potato

Equipment you will use

Frying Pan

Meanwhile, in medium bowl, mix sour cream, half of the lime juice and 1 tablespoon of the chipotle chiles (add more chiles for spicier slaw).

Ingredients you will need

Chipotle Chiles

Lime Juice

Sour Cream

Chili Pepper

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Bowl

Add shredded cabbage; toss to coat. Cover; refrigerate until serving time.

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Cabbage

In 10-inch skillet, heat remaining 1 tablespoon oil over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add garlic; cook and stir 30 seconds or until lightly toasted.

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Garlic

Add black beans; cook, stirring occasionally, until thoroughly heated. Stir in remaining lime juice.

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Black Beans

Lime Juice

To assemble tacos, spoon sweet potatoes and black beans onto each warmed tortilla. Top with chipotle slaw and cilantro. Fold tortilla in half over filling.

Ingredients you will need

Sweet Potato

Black Beans

Chipotle Chiles

Cilantro

Tortilla

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

425grams

can black beans, drained, rinsed 1Tbsp

finely chopped chipotle chiles in adobo sauce (from 7-oz can)86-inchs

Old El flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package 59milliliters

fresh cilantro leaves 2cloves

garlic, finely chopped 1teaspoon

ground cumin 2

Juice of 1 lime (about 4servings

Lime wedges 2Tbsps

olive oil 473milliliters

shredded red cabbage 0teaspoons

salt 79milliliters

sour cream 2mediums

sweet potatoes, peeled, cut into 1/2-inch pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.