Sweet Potato Black Bean Tacos with Avocado Sauce

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These were so delicious!! Korby and i were both commenting on how tasty they were with every bite. The only thing i changed, was leaving the pepitas out of the avocado sauce. This recipe came from meaningfuleats.com. She was one of my friends when we lived in the condos. Put this on your menu!!


    For the Sweet Potatoes:
  • 2 lbs sweet potatoes (this could be 2 large - 4 small potatoes), peeled and diced into 1/2-inch cubes
  • 2 1/2 tablespoons avocado oil (or olive oil)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • pinch cayenne pepper
  • 1 teaspoon salt
  • For the Black Beans:
  • 1 1/2 tablespoons avocado oil or olive oil
  • 3/4 cup onion (about 1 small onion), diced
  • 3/4 teaspoon salt
  • 2 cans black beans, drained and rinsed
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1/2 cup chicken stock or broth
  • For the Avocado Sauce:
  • 1/2 cup pepitas (raw pumpkin seeds)
  • 2 small avocados, pitted (or 1 large avocado)
  • 1/2 cup cilantro
  • 1 jalapeno, seeded and chopped
  • 2 cloves garlic,minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 1 teaspoon salt
  • For the Tacos:
  • Corn tortillas
  • Feta cheese
  • Toasted pepitas
  • Optional Garnishes: pickled onions, sliced radishes, cilantro, hot sauce
Instructions
  1. Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat. Toss the sweet potatoes with the avocado oil, chili powder, cumin, garlic powder, cayenne pepper, and salt. Bake for 35-40 minutes, until tender.
  2. In skillet, toast the pepitas over medium heat until the start to turn golden and pop. Place the pepitas in the bowl of a food processor with the remaining ingredients for the sauce. Process until mostly smooth, some texture is ok. Season to taste with salt and pepper.
  3. Meanwhile, make the beans. In a medium pot, heat the oil over medium heat. Add the onion and salt and sauteed until softened, about 5-7 minutes. Add the beans, cumin, chili powder, and chicken stock. Bring to a boil, then reduce the heat and simmer on medium-low for about 10-15 minutes. Remove 1/2 the beans and mash with a fork. Stir the mashed beans into the whole beans and season to taste with salt/pepper. Set aside until ready to serve.
  4. Serve the tacos by placing some sweet potatoes, beans, and avocado sauce in each tortilla. Top with feta cheese and other desired toppings. Enjoy!


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