Recipe: Sweet Potato and Black Bean Tacos

Tacos! Yes, these sweet potato and black bean tacos are inspired by Border Grill and their segment on The Chef Show which premiered a while ago on Netflix.

It’s no secret that Bryce and I love Mexican food. Especially some of that delicious chicken from Akumal last year. So, given the opportunity to make tacos, I’ll say yes every time. After being inspired by the simplicity of these tacos on The Chef Show I decided to share my version of the recipe. Okay, let’s get cooking!

Ingredients

• 1 large sweet potatoes
• 1.5 tablespoons of canola oil
• 1 tablespoons of spicy chili powder (I use Bird’s Eye)
• can of black beans
• 1 tablespoon of canola oil
• salt and pepper to taste
• 12 corn taco shells
• guacamole
• corn feta salad
• greek yogurt
• hot sauce

First, peel the sweet potato. Cut it into about 1/2 inch cubes and toss in the 1.5 tablespoons of canola oil and bird’s eye chili. Roast in the oven at 375 until cooked through.

For the black beans, drain and rinse them. Add to a sauté pan and cook with 1 tablespoon of canola oil and salt and pepper. Cook until warm throughout, about 10 minutes.

While the black beans and sweet potatoes are cooking, make the guacamole and the corn and feta salad. Then, warm up the corn taco shells and assemble!

I put the two stars of the dish down first – the sweet potatoes and the black beans. I could eat them just like this! They are, however, better with all the other toppings. Okay, top up.

Don’t they look good? The trick is to not fill them too much, otherwise they’re so messy it’s hard to enjoy them.

The corn adds some texture and the lime in the guacamole adds some acidity which is great for this dish – fresh and bright.

This recipe will make 12 tacos for sure, yet you’ll most likely have a few leftovers to make a delicious egg burrito in the morning.

Well, there you have it – sweet potato and black bean tacos. Eat up, taste the flavour and enjoy the weekend.

Thanks for stopping by and I’ll see you again soon!