Black Bean & Sweet Potato Tacos made with fresh squeezed Temecula Olive Oil Company olive oil.
Ingredients
- 2 yellow onions finely chopped
- 4 cloves garlic finely chopped
- ¼ cup fresh parsley leaves only
- 3 tablespoons Fresh Jalapeno Olive Oil or 25th Anniversary Mission extra virgin olive oil divided (2 tablespoons + 1 tablespoon)
- 1 teaspoon sea salt divided
- ¼ teaspoon freshly ground black pepper divided
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 15 ounces can black beans drained
- ¼ cup vegetable stock
- 1 pound sweet potatoes peeled and cubed into ½-inch pieces
- 12 corn tortillas
Instructions
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Set your oven to 425°F.
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Stack the 12 corn tortillas and wrap them tightly in foil. Set aside.
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Spread the diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with ½ teaspoon salt and ⅛ teaspoon pepper. Toss to coat and roast for 20 minutes, or until tender and golden.
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While the sweet potatoes roast, heat 2 tablespoons olive oil in a large skillet over medium heat.
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Sauté the onions and garlic for about 3 minutes, until soft and golden. Stir in the remaining ½ teaspoon salt, ⅛ teaspoon pepper, chili powder, and cumin. Cook for 30 seconds.
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Add the black beans and vegetable stock, and stir gently. Simmer for 1 more minute, then remove from the heat.
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Once the sweet potatoes are done, place the wrapped tortillas in the oven and warm for 5 minutes. Tip: To avoid overcooking the sweet potatoes, you can turn the oven off and let the tortillas warm for 10 minutes instead.
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Add the roasted sweet potatoes and fresh parsley to the black bean mixture. Fold gently to combine.
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Fill each warm tortilla with a generous spoonful of the sweet potato and black bean filling.
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Top with guacamole, lime wedges, vegan or regular cheese, sour cream, or garlic sauce (optional).