Wednesday, July 14, 2010
I made these last night, and they were wonderful!
Sweet Potato and Black Bean Tacos
Yield: 3-4 servings
1-2 large sweet potatoes (about 1.5 pounds), chopped into 1/2" pieces
1/2 yellow onion, coarsely chopped
salt & pepper
1/4 teaspoon cumin
4 tablespoons olive oil, divided
1 cup black beans**
5 small radishes, coarsely chopped (about 1/2 cup)
1 clove garlic
1 hot red chile, seeds removed
1/2 cup coarsely chopped cilantro
1/4 cup fresh lime juice
1 avocado, sliced, or 1/2 cup guacamole
Preheat oven to 400 degrees. Toss chopped sweet potatoes and onion with 2 tablespoons olive oil and place on a baking sheet that fits them all in one layer. Season with salt, pepper, and cumin. Roast in oven for 30 minutes, flipping the vegetables about half-way through. Remove from the oven and let cool a bit.
In a food processor or blender, puree the garlic, chile, cilantro, and lime juice until blended. Drizzle in the remaining 2 tablespoons olive oil and add salt and pepper to taste. In a bowl, toss the black beans and radishes with the dressing.
To assemble the tacos, fill warmed tortillas with about a quarter cup of the sweet potatoes and onion, then the same portion of black beans and radishes, top with crumbled queso fresco and avocado slices or a dollop or three of guacamole.