Sweet Potato and Black Bean Tacos with Chili Lime Almonds

Roasted sweet potatoes are served on flour tortillas with black beans, crumbled cotija cheese, spiced chili lime almonds and a bit of smoky chipotle salsa.

Course taco

Cuisine Mexican

Keyword black bean, chili, lime, sweet potato, taco, vegetable, vegetarian

Prep Time 15

Cook Time 35

Servings tacos.

Calories 445kcal

Ingredients

For the chili lime almonds:

1 cup slivered almonds
1 tablespoon extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon lime zest
1 teaspoon lime juice
½ teaspoon kosher salt

For the filling:

2 medium sweet potatoes, peeled and diced
6 tablespoons extra-virgin olive oil, divided
Kosher salt. as needed
¼ teaspoon freshly ground black pepper
1 (15½-ounce) can black beans, rinsed and drained
¼ teaspoon cayenne
½ teaspoon coriander
½ teaspoon cumin

For serving:

6 small flour tortillas, warmed
2 green onions, thinly sliced
½ cup crumbled Cotija cheese
¼ cup chopped cilantro
1/3 cup smoky chipotle salsa

US Customary - Metric

Instructions

For the chili lime almonds:

In a medium mixing bowl toss the almonds in the olive oil, chili powder, lime zest, lime juice and salt.
Heat a medium non-stick sauté pan over medium-low heat and add the spice-coated almonds. Stir occasionally until the almonds are toasted and dried, about 10 minutes. Remove to a bowl and set aside.

For the filling:

Preheat the oven to 400ºF (200ºC). Toss the sweet potatoes in 3 tablespoons of the olive oil and arrange in a single layer on an aluminum foil-lined baking sheet.
Season with salt and pepper and roast until tender and golden brown, about 20 minutes.
Heat a medium saucepan over medium heat, add the beans, remaining olive oil, cayenne, coriander and cumin. Stir until the ingredients are combined and the beans are heated through and slightly mashed, about 5 minutes. Remove from heat and set aside.

For serving:

Spread a spoonful of the black beans on a tortilla and fill with a scoop of sweet potatoes then top with green onions, cotija cheese, almonds and about 2 teaspoons of salsa. Serve immediately.

Nutrition