Name: Sweet Potato and Black Bean Tacos
Prep time: 40 min
Total time: 40 min
Yield: 1
Cuisine: mexican
Ingredients: 2 medium sweet potatoes, peeled, cut into 1/2-inch pieces; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/3 cup sour cream; 1 to 3 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can); Juice of 1 lime (about 2 tablespoons); 2 cups shredded red cabbage; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 2 cloves garlic, finely chopped; 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), heated as directed on package; 1/4 cup fresh cilantro leaves; Lime wedges

Sweet Potato and Black Bean Tacos

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Prep Time:
40 minutes

Total Time:
40 minutes

Elevate taco night with flavorful Sweet Potato and Black Bean Tacos featuring roasted sweet potatoes, chiles, shredded red cabbage, and Progresso™ black beans for a crowd-pleasing and delicious meal.

Instructions:

Preheat oven to 400°F and prepare a 15x10x1-inch pan by lining it with foil or cooking parchment paper.
Combine sweet potatoes with 1 tablespoon of oil, cumin, and salt in a large bowl. Spread the mixture in a single layer on a baking pan. Roast for 30 minutes or until potatoes are tender and lightly golden on the edges.
In a medium bowl, combine sour cream, lime juice, and chipotle chiles, adjusting the amount for desired spiciness. Add shredded cabbage and toss to coat. Refrigerate until ready to serve.
Heat 1 tablespoon of oil in a 10-inch skillet over medium heat. Cook garlic for 30 seconds until lightly toasted. Add black beans and cook until heated through. Finish by stirring in the remaining lime juice.
Place a generous spoonful of sweet potatoes and black beans onto each warm tortilla. Add a scoop of chipotle slaw and some fresh cilantro on top. Fold the tortilla in half to cover the delicious filling. Serve with lime wedges on the side. Enjoy!

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