Sweet Potato and Black Bean Tacos

Name: Sweet Potato and Black Bean Tacos
Prep time: 15 min
Cook time: 35 min
Yield: 6
Cuisine: Mexican,American,SouthWest,
Ingredients: 2 large ripe avocados peeled, pitted and chopped; 1 medium jalapeño pepper seeded and finely chopped; 1 medium plum tomato seeded and chopped; 2 tbsps fresh lime juice; 2 tbsps finely chopped fresh cilantro; 1 tsp garlic powder; 1/4 tsp finely ground sea salt grinder (optional); 3 tbsps vegetable oil divided; 2 pounds sweet potatoes peeled and cut unto 1/2-inch cubes; 1 medium white onion finely chopped; 1 medium red bell pepper finely chopped; 1 can (15 1/2 oz) black beans undrained; 2 tsps cumin ground; 1 tsp garlic powder; 1/2 tsp black pepper ground; 12 (6-inch) corn tortillas warmed

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. Creat...

Ingredients

Avocado Salsa
2 large ripe avocados, peeled, pitted and chopped
1 medium jalapeño pepper, seeded and finely chopped
1 medium plum tomato, seeded and chopped
2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro
1 teaspoon McCormick® Garlic Powder
1/4 teaspoon finely ground McCormick® Sea Salt Grinder, (optional)
Tacos
3 tablespoons vegetable oil, divided
2 pounds sweet potatoes, peeled and cut unto 1/2-inch cubes
1 medium white onion, finely chopped
1 medium red bell pepper, finely chopped
1 can (15 1/2 ounces) black beans, undrained
2 teaspoons McCormick® Ground Cumin
1 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Pure Ground Black Pepper
12 (6-inch) corn tortillas, warmed

KEY PRODUCTS

INSTRUCTIONS

1 For the Avocado Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate or set aside until ready to serve.
2 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.
3 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.
4 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.