I can go weeks at a time without thinking about tacos, however it seems like every so often a switch flips and they are all I can think about. This recipe for smoky sweet potato and black bean tacos was the product of one of those cravings. I have to say, they hit the spot.
This recipe is healthy, vegetarian and easy. I also made it with things I had on hand, except for the microgreens! We always seem to have a stash of sweet potatoes living on our counter since they last forever. I spiced mine up with some infused chili pepper olive oil, but you could use your favorite hot sauce or some diced hot peppers if you so choose.
Click through after the jump for the recipe and to see how I set up this shoot!
- 1 T. olive oil (I added a kick with chili pepper infused olive oil)
- 2 cloves garlic, minced
- 2 tsp. smoked paprika
- ½ tsp. cumin
- 1 medium red onion, diced
- 2 medium sweet potatoes, peeled and cut into ½" cubes
- 15 oz. black beans, drained and rinsed if using canned
- 1 T. lime juice, plus wedges for serving
- ¼ tsp. salt
- ¼ tsp. pepper
- 8 tortillas, flour or corn
- 4-6 oz. feta cheese
- Handful of greens
- Cilantro, optional
- Heat the oil in a skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cumin and stir a few times. Add the onion and cook for 2-3 minutes, until the onion starts to soften.
- Add the sweet potato, cover and cook for about 15 minutes, or until tender, stirring once or twice.
- Add the black beans and lime juice and cook until heated. Season with salt and pepper to taste.
- Assemble the tacos: spoon the cooked sweet potato mixture into the taco shells and top with feta, greens, and cilantro. Sprinkle with fresh lime.
I got a great response from my last “behind the scenes” picture, so I thought you’d enjoy seeing my setup for this recipe as well! Hopefully it doesn’t ruin the magic for you. The biggest trick here was using some hairpins to keep the taco shells together. I used the magic eraser function of photoshop to edit them out later!