Sweet Potato and Black Bean Tacos
By: McCormick Kitchens
Made With:
Favorite way to Taco Tuesday? These Sweet Potato and Black Bean Tacos right here. Take the hearty sweet potato and vegetable filling, load it into warm corn tortillas and top with as much fresh avocado lime salsa as you like … because that's your business. Created in partnership with Tabitha Brown.
Favorite way to Taco Tuesday? These Sweet Potato and Black Bean Tacos right here. Take the hearty sweet potato and vegetable filling, load it into warm corn tortillas and top with as much fresh avocado lime salsa as you like … because that's your business. Created in partnership with Tabitha Brown.
Key products
Instructions
Instructions
- For the Avocado Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate or set aside until ready to serve.
- For the Tacos, heat 2 tablespoons oil in large skillet on medium heat. Add sweet potatoes; cook until tender, about 20 to 25 minutes, stirring occasionally. Remove from skillet.
- Heat remaining 1 tablespoon oil in same skillet. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Stir in black beans, cumin, garlic powder and black pepper. Cover. Cook 5 minutes until heated through. Return sweet potatoes to skillet; mix gently to combine.
- To assemble Tacos, spoon sweet potato and black bean filling down center of each tortilla. Drizzle with Avocado Salsa. Serve with desired toppings, such as chopped tomatoes and onions, sliced radishes, or cilantro.
