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SWEET POTATO
AND BLACK BEAN TACOS
Recipe by Rob Thomas
www.chefrob.ca
ROASTED SWEET POTATO INGREDIENTS
2-3 cups
sweet potatoes, cut into 1/2
inch cubes (1-2 medium sweet
potatoes)
2 Tbsp.
grape-seed or olive oil
2 tsp
smoked paprika
1/2 tsp
cayenne powder
1/2 tsp
ground cumin
salt to taste
BLACK BEAN INGREDIENTS
1 Tbsp.
grape-seed or olive oil
1/2 cup
yellow onion, diced
2 pinches
salt, plus more to taste
1 clove
garlic, minced
1 tsp
chili powder
1/2 cup
fresh diced or canned diced
tomato (drained)
1
15-ounce can black beans,
drained and rinsed
apple cider vinegar or water,
as needed
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ADDITIONAL INGREDIENTS
10 to 12
corn tortillas
1/2 cup
tomatillo salsa verde,
homemade or store-bought
1
ripe avocado, sliced thin
1/4 cup
crumbled cotija cheese
fresh cilantro, roughly
chopped
jalapeno pepper, sliced thin
lime wedges
INSTRUCTIONS
Preheat oven to 400°F.
In a medium-sized bowl, toss the sweet potatoes,
oil, salt, cumin, smoked paprika, and cayenne
powder. Spread on a lined baking sheet in an even
layer. Roast for 25 minutes or until sweet potatoes
have puffed up and have crisp, roasted edges and
are soft centers.
While the sweet potatoes roast, make the black
beans. Heat oil in a saucepan over medium heat.
Add the onions and salt, and cook until soft and
translucent. Add the garlic and chilli powder, stir
and cook for 2 more minutes. Add in beans, stirring
occasionally. Cook until the beans are soft. Taste
and add salt as needed.
Briefly heat the tortillas one or two at a time in a
dry skillet until warm. Transfer to a plate and cover
with a towel to keep warm.
Layer tacos with sweet potatoes and black beans.
Serve with avocado slices, jalapeno slices, salsa
verde, cilantro, and cotija cheese.