Meatless Mondays  |  Posted 11.16.15

Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip

Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip

Roasted sweet potatoes, spicy black beans and cilantro, avocado and pepita dip make these simple, homemade tacos taste gourmet. This recipe is vegetarian (for vegan tacos, skip the feta) and gluten-free (as long as your tortillas are gluten free).

Yields: 8-10 Tacos

Ingredients

  • Roasted Sweet Potatoes Ingredients:
  • 2 lbs (3-4 medium) Sweet Potatoes, peeled and sliced into 1inch chuncks
  • 2 Tbsp Olive Oil
  • 1/4 to 1/2 tsp Cayenne Pepper
  • 1/4 tsp Sea Salt
  • Spicy Black Bean Ingredients:
  • 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
  • ¼ teaspoon chili powder
  • ⅓ cup water
  • 1 teaspoon sherry vinegar or lime juice
  • Sea salt and black pepper, to taste
  • Avocado-pepita Dip Ingredients:
  • 2 avocados, pitted and sliced
  • 1 cup cilantro, packed, mostly leaves
  • ½ cup pepitas
  • 1 jalapeño, seeded and roughly chopped
  • 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, etc.

Instructions

  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 and ⅓ cup water. Stir, cover and reduce heat to a simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of 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, jalapeño, garlic, lime juice, water and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary. Add almost all of the pepitas (reserve a couple tablespoons for garnish) and blend until the pepitas 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 strikes your fancy. Repeat with remaining tortillas and serve.

Source: Cookie and Kate