I used to never touch a sweet potato, and then I started trying to eat better and gave them a try….haven’t looked back since! Even my picky daughter will eat them, so sweet potatoes have been adopted into the family.
I love Mexican food, and in an attempt to lighten it up, plus have a meat free meal, sweet potatoes are roasted with onions(a combination to smells awesome when it’s cooking), black beans mixed with salsa and warmed through, and a Chipotle sauce to go on top, makes a meatless meal pop!
Sweet Potato & Black Bean Tacos
1 large sweet potato, diced
1 medium onion, diced
1 15 oz. can of black beans, drained and rinsed
½ cup of salsa
1 TBSP of chili powder or chipotle chili powder
2 TBSP olive oil
6 whole wheat tortillas
1 5 oz. container of plain non-fat Greek yogurt
1 chipotle chili in adobe sauce, chopped
Salt & pepper
On a large rimmed baking sheet in a single layer, put your sweet potatoes and onion, drizzle with olive oil and sprinkle with chili powder, salt and pepper. In a preheated 425 degree oven, roasted potatoes and onions for 30 to 35 minutes until crispy on the outside and tender on the inside. Meanwhile combine salsa and beans and warm through, and mix chipotle chili with a little of the sauce into the yogurt, season with salt and pepper.
Assemble the tacos by layering sweet potatoes, beans and sauce.
Tip: Chipotle chili powder is hotter than traditional chili powder, and if you want the sauce to be hotter add more chili’s, taste as you go. Also freeze your chipotle chili’s after you use what you need and the next time just cut some off, so they don’t go bad