Spicy Sweet Potato and Bean Tacos
Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas
|
|
Spicy Sweet Potato and Bean Tacos
Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas
|
| Servings |
| 42 tacos each |
|
|
Ingredients
- 1 1/4lb sweet potatoespeeled and diced
- 2tsp olive or vegetable oil
- 1/2tsp ground cumin
- 1/2tsp dark chili powder
- 8ea flour tortillas 6″
- 1cup Black Bean Salsarecipe follows
- 1cup Orange Jicama Slawrecipe follows
Black Bean Salsa
- 6oz canned black beansrinsed and drained
- 1/4cup fresh tomatochopped
- 2Tbsp red onionpeeled and chopped
- 1Tbsp red wine vinegar
- 1Tbsp olive oil
- 1 1/2tsp fresh cilantro leaveschopped
- 1/8tsp kosher salt
- 1/8tsp ground cumin
- 1/8tsp dark chili powder
- 1pinch ground black pepper
Orange-Jicama Slaw
- 1/2cup fresh jicamapeeled and cut into matchsticks (2″x1/8″x1/8″)
- 1/4cup fresh orangepeeled, seeded and chopped
- 2Tbsp orange juice
- 2Tbsp fresh carrotpeeled and shredded 1/8″
- 2Tbsp fresh red pepperseeded and cut into matchsticks
- 1Tbsp green onion (scallion)trimmed and sliced 1/4″
- 1tsp jalapeno pepperseeded and minced (or to taste)
- 2pinches ground black pepper
Instructions
- Preheat oven to 375 F.
- Combine potato, oil, ground cumin, and chili powder. Toss to coat.
- On sheet pan, place potatoes in single layer. Bake, turning once, until golden brown and tender, 15 to 20 minutes.
- For each taco, layer 1/4 cup potatoes, 1/8 cup Black Bean Salsa, and 1/8 cup Orange-Jicama Slaw on tortilla. Serve.
Black Bean Salsa
- Combine all ingredients. Mix well. Cover. Keep chilled for service or use as directed in recipe.
Orange-Jicama Slaw
- Combine all ingredients. Toss to coat. Cover. Keep chilled for service or use as directed in recipe.