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Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos

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30 Min
4
Servings
22
ingredients

Sweet Potato and Black Bean Tacos with Queso Fresco Cheese from V&V Supremo® on a corn tortilla. Es un taco delicioso for cold fall weather!

 

 

 

 

 

 

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Ingredients

Guacamole

Sweet potato taco filling

To serve

5 Steps to complete

  • 1
    Preheat oven to 425°F. 


  • 2
    In a bowl; combine guacamole ingredients. Mash and mix to desired consistency. Cover and set aside until needed.
  • 3
    In a medium bowl; combine sweet potato, 1 tablespoon oil, chili powder, ½ teaspoon salt, ¼ teaspoon pepper, and cumin. Toss to evenly coat potatoes. Spread sweet potatoes on a sheet tray in a single layer and bake for 13 to 15 minutes, removing from oven to flip potatoes halfway through, or until tender.
  • 4
    While sweet potatoes roast; heat remaining tablespoon oil in a skillet for 2 minutes over medium heat. Add onion, garlic, and sauté for 1 minute. Mix in black beans, corn, cranberries, ⅛ teaspoon salt, and ⅛ teaspoon black pepper. Continue to cook for 2 to 3 minutes or until warmed through. Add roasted sweet potatoes and stir to combine. Divide mixture into 4 portions and keep warm until needed.
  • 5
    Warm tortillas over a gas flame on medium low heat, turning several times with tongs, until lightly charred on both sides. Spread 2 heaping tablespoons guacamole on each tortilla. Top with 1 portion sweet potato mixture, Sour Cream, Queso Fresco Cheese, and jalapeño slices. Sweet Potato and Black Bean Tacos and enjoy!
Preheat oven to 425°F. 

; In a bowl; combine guacamole ingredients. Mash and mix to desired consistency. Cover and set aside until needed.; In a medium bowl; combine sweet potato, 1 tablespoon oil, chili powder, ½ teaspoon salt, ¼ teaspoon pepper, and cumin. Toss to evenly coat potatoes. Spread sweet potatoes on a sheet tray in a single layer and bake for 13 to 15 minutes, removing from oven to flip potatoes halfway through, or until tender. ; While sweet potatoes roast; heat remaining tablespoon oil in a skillet for 2 minutes over medium heat. Add onion, garlic, and sauté for 1 minute. Mix in black beans, corn, cranberries, ⅛ teaspoon salt, and ⅛ teaspoon black pepper. Continue to cook for 2 to 3 minutes or until warmed through. Add roasted sweet potatoes and stir to combine. Divide mixture into 4 portions and keep warm until needed.; Warm tortillas over a gas flame on medium low heat, turning several times with tongs, until lightly charred on both sides. Spread 2 heaping tablespoons guacamole on each tortilla. Top with 1 portion sweet potato mixture, Sour Cream, Queso Fresco Cheese, and jalapeño slices. Sweet Potato and Black Bean Tacos and enjoy!

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