black bean and sweet potato tacos with avocado

9:15:00 PM

My goodness, I am so far behind in this blog! Finally loaded the memory card from the camera and saw how many meals I haven’t posted yet. I cook every night, and photograph most meals, so unless I post every single day, I’ll probably be chronically behind. 

I think I’ve mentioned before that we are big taco fans. Luckily, you can really make tacos out of almost everything. This is one of my favorite combinations, and is so good for fall, when sweet potatoes are abundant. It’s cheap, it’s vegan if you leave off the sour cream and replace the honey with maple syrup or another sweetener, it’s easy, and it’s delicious. It still tastes fresh with the addition of lime juice and avocado while using mostly pantry ingredients. 

My tacos here don’t look as pretty as yours will if you use a normal orange sweet potato. Our CSA game us some beautiful purple sweet potatoes, but they aren’t quite as beautiful against black beans as a nice vibrant orange sweet potato is. Luckily, they are tasty either way.

Sweet potatoes and chipotle are a long-standing favorite combination of mine. Simply roasting them with a bit of oil, salt, pepper, and chipotle makes a tasty side dish.

black bean and sweet potato tacos with avocado

for taco filling

1 tbsp olive or canola oil
1 medium white or yellow onion, diced
2 cloves garlic, minced
2 sweet potatoes, peeled and cut into ½ inch cubes
1 15.5-oz  can black beans, rinsed and drained (or about 1.5 cups homemade)
1 tbsp honey (or maple syrup for vegan)
1 canned chipotle in adobo sauce, chopped, plus 1-2 tbsp more of sauce - adjust for your spice level
juice of one lime

for guacamole
2 avocados, peeled, pitted, and cut into chunks
2 cloves garlic
½ jalapeño, seeded and diced (add more or less to your spice level)
juice of one lime
salt and pepper to taste

for serving
12 corn tortillas
lime wedges
sour cream (omit if vegan)
cilantro (optional)
any other taco toppings you like - cheese, tomato, lettuce, salsa

For the filling: Heat large skillet over medium-high. Once hot, add oil, then the onions. Saute until fairly soft, about 5 minutes. Add garlic and saute a minute more. Add the black beans and the cubed sweet potato. Add in the honey, chipotle chile, and lime juice. Cover and let steam until the sweet potato is soft, about 10-15 minutes. 

While the filling cooks, mash up the avocado with the back of a fork, and stir in the garlic, jalapeño, lime juice, and salt and pepper. Refrigerate until ready to use. 

Heat the tortillas. I always put mine on a baking sheet and broil until warm and toasted. Alternatively, you can wrap them in foil and heat in a warm oven. 

Fill tortillas with sweet potato and bean filling. Top with guacamole, sour cream, and any other toppings you prefer. Serve with lime wedges.

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