Sweet Potato & Spicy Black Bean Tacos

I had a craving for sweet potatoes and black beans, but the husband was thinking tacos, (not unusual). So, like a healthy couple should, we compromised. The result was Sweet Potato & Black Bean Tacos, and they were awesome!

The natural sweet flavor of the potatoes and the added spices perfectly complimented the black beans. I strongly recommend that you DON'T skip the chipotle sour cream sauce with these tacos, it just works perfectly.

Inspired by one of our favorite recipes, Sweet Potato Hash, we made some slight alterations. Instead of par boiling the potatoes, we simply roasted everything for about 35 minutes.

I am intentionally not providing measurements or exact ingredients, I think this one is all about personal preference, but I will advise you to make extra, the leftover hash was delicious the next morning with eggs!

Sweet Potato & Spicy Black Bean Tacos (print this recipe)

Roasted Sweet Potatoes
Sweet potatoes -diced (1 medium is enough for 2-3 servings)
Green bell pepper - chopped
Onion, yellow - chopped
Garlic - finely chopped
Jalapeno pepper - seeded, finely diced
Cumin
Cinnamon
Allspice
Salt & pepper
Parsley or cilantro

Spicy Black Beans
Black beans
Onion, white or yellow - diced
Cilantro
Lime juice
Cayenne pepper
Cumin
Corriander
Salt & pepper


Chipotle Sour Cream Sauce
Sour cream (about 4 oz)
Chipolte juice from the can (about 1/2 teaspoon)
Cilantro
Lime juice
Salt

Fresh corn tortillas

While you are roasting the potatoes, in a medium bowl, mix together the ingredients for the spicy black beans. In a separate small bowl, combine the chipotle sour cream sauce. Be careful with the chipotle juice, a little goes a long way! Warm your tortillas, and pile it all on to your liking.