People often ask me how to make vegetarian meals that are filling. One of my go-to answers lately is this: put stuff in a tortilla. Roasted vegetables, beans, eggs, hummus… really anything goes when I’m making impromptu tacos. This winter, I’ve been especially into these hearty sweet potato tacos.
They start pretty basic: roast sweet potatoes and add black beans to your flour or corn tortillas. To brighten it all up I make a creamy sauce by blending avocado with lime and greek yogurt. When I don’t have yogurt on hand I’ll often make a vegan version with cashew cream (see the recipe for details).
- 1 medium sweet potato, cubed
- 1 teaspoon olive oil
- ½ teaspoon chile powder
- 1 cup cooked black beans
- 1 small avocado, diced
- 2 scallions, diced
- Salt & pepper
- 4-6 corn or flour tortillas
- optional: ¼ cup feta or Cotija cheese
- optional: 1 small roasted jalapeño, diced
- ½ cup Greek yogurt
- 1 small avocado
- ½ garlic clove
- Juice of 1 lime
- Sea salt & fresh black pepper
- Preheat oven to 400° F.
- Toss sweet potato cubes with oil, chile powder salt & pepper, and spread in one layer on a baking sheet. Bake for 20 minutes, or until golden brown. Remove sweet potatoes from the oven and set aside.
- In a small food processor, blend together the yogurt, avocado, garlic, lime juice. Blend until smooth. Taste and adjust seasonings.
- Assemble tacos with roasted sweet potatoes, diced avocado, black beans, scallions and cheese. Serve with avocado yogurt sauce.
Gluten free option: Sub GF corn tortillas