SWEET POTATO TACOS WITH BLACK BEANS

I was recipe testing Jackfruit Carnitas Tacos for an up-coming vegan class I was teaching. The recipe I was using was adapted from the Gracias Madre Mexican vegan restaurant in LA. My recipe tester — aka middle son who is vegan-ish — thought they tasted great but were “missing something”. K? I wasn’t sure I agreed, but I decided to add roasted sweet potatoes and well, suddenly they were fantastic. Luckily, the tester agreed.

    Jackfruit — a super fun ingredient, especially for vegans — is surprisingly good and freakishly similar to pork carnitas in texture and looks. However, I quickly realized that for a weeknight meal, you can skip the jackfruit and the tacos are just as great. For the class, crispy fried onions topped the tacos (ah-mazing) but I know that for many (myself included), frying onions while you’re trying to get a meal on the table quickly, could be a dealbreaker so I have you roast the onions alongside the sweet potatoes. Mixing the black beans with the roasted onions while they are still hot is a great way to heat the beans and add some flavour to them. The usual suspects of sliced avocados, a squeeze of lime, jalapeños, crispy cabbage and your favourite cheese (if you’re not vegan) are the perfect finishing touches here. The toppings, of course, are all optional but may I please ask you not to skip the chipotle crema? It’s so simple and so good!

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SWEET POTATO TACOS WITH BLACK BEANS

Author: Sandra Valvassori

Servings 4 -6

Ingredients  

1x2x3x

• 3-4 medium sweet potatoes peeled and cut into 1/2" cubes
• Olive oil
• 2 teaspoons chili powder or to taste*
• 1 medium white or yellow onion thinly sliced
• Kosher salt
• Freshly cracked pepper
• 1 15- ounce can black beans drained and rinsed
• 8-12 corn tortillas warmed right before serving
• Chipotle crema:
• 1 cup vegenaise or mayo or sour cream
• 2 chipotle peppers** in adobo with their juice chopped finely
• 1 lime juiced
• For topping:
• 1 lime in wedges
• Sliced avocado
• Jalapeño slices
• Pickled cabbage*** see notes
• Fresh chopped cilantro

Instructions 

• Preheat oven to 400° F.
• Toss sweet potato cubes with 2 tablespoons olive oil, chile powder, salt & pepper to taste, and spread in one layer on a baking sheet.
• Toss sliced onions with 1 tablespoon olive oil, salt & pepper to taste, and spread in one layer on a baking sheet.
• Place both trays in oven and bake for 20-25 minutes, or until vegetables are golden brown. The onions might be done a bit sooner.
• Once onions are browned, add the rinsed black beans to the baking sheet and give them a gentle toss.
• Meanwhile, to a blender, add the vegenaise, chipotle peppers, and lime juice. Blend until smooth.
• Assemble tacos with roasted sweet potatoes, onion and black bean mixture, sliced avocado, jalapeño slices, pickled cabbage, and chopped cilantro. Drizzle with chipotle crema.

Notes

*Depending on the brand, some chili powders are stronger and spicier than others. Use the amount according to your brand and taste.
**I sometimes skip the blender and simply use the chipotle adobo sauce (juice) instead of the actual pepper.
***Toss 3-4 cups shredded cabbage with 1 teaspoon salt and 4 tablespoons apple cider vinegar. Let sit while preparing tacos.

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