Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos
Black beans and sweet potatoes are a prefect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasoning like chipotle powder and bitter orange marinade.
- Preheat oven to 400°F. Line a small rimmed baking sheet with foil, add sweet potatoes, 1 tablespoon of oil, 1 teaspoon of salt, cayenne, and freshly ground black pepper; mix well. Place sheet in oven and bake for approximately 20 minutes or until potatoes are golden and tender.
- While potatoes are baking, heat remaining oil in a skillet over medium flame. Cook the minced garlic for 1-2 minutes, but be careful not to burn them otherwise you’ll end up with a bitter flavor. Add mushrooms and red peppers, stirring occasionally for 3-5 minutes. Once the veggies have softened throw in the rinsed beans along with the paste, salt, chipotle, oregano, garlic powder, and black pepper. Mix everything together and allow it to cook, for 8-10 minutes. About halfway through, add the bitter orange marinade (or lime juice). Remove from heat.
- Make sure you have all of your taco toppings ready on the side for easy prep. Turn on a burner to low-medium flame. Working with one tortilla at a time, carefully place it over the flame using tongs. Once you see the edges darken an it puffs up in the center, then flip it over. Cook each side for about 1-2 minutes. place on serving plate.
- Spoon about 1 tablespoon of black bean and mushrooms, along with 1 tablespoon of sweet potatoes on each tortilla. Top with sliced cabbage, avocado, and a small handful of cilantro. Squeeze a bit of lime juice on tip if you have it, or just enjoy it as is.