These tacos are made of some of the best flavor combinations in the food world, if you ask me. It seems like every time I post it’s my new favorite recipe, but these tacos truly are my new favorite!
First there are the smoky, bold-spiced roasted sweet potatoes. Something about sweet potatoes paired with spicy southwestern flavors gets me every time. Then there’s the lucious, dreamy avocado sauce. I could survive on that alone. Try it with chips, as a spread or even as a hummus substitute with cut up veggies. And then there’s the black beans, which always seem to be sitting in my pantry, transformed into quick, flavorful refried beans.
Putting those three things together in a warm tortilla and topping it with lots of goat’s milk feta cheese made a taco I literally couldn’t stop eating. My husband and I ate our first tacos in silence with an occasional wow from my husband because they are so mind-blowingly delicious. My 4-year-old loved these sans avocado sauce and my baby happily at the chunks of sweet potato and some beans.
Add these to your weeknight or meatless Monday rotation! The recipe looks like a lot of ingredients, but is actually really easy to make. I love topping these with the quick pickled onions from this recipe. Enjoy!
The avocado sauce can be made up to a day in advance and kept in the fridge until serving. I like to cook my corn tortillas in a nonstick skillet with a little avocado oil. I heat about 1 tablespoon of avocado oil over medium-high heat until it's hot, then add 2-3 tortillas to the skillet (depending on the pan size) and cook them for 1-2 minutes per side. My favorite way to eat these is topped with pickled onions, feta, and hot sauce!
- 2 lbs sweet potatoes (this could be 2 large - 4 small potatoes), peeled and diced into 1/2-inch cubes
- 2 1/2 tablespoons avocado oil (or olive oil)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- pinch cayenne pepper
- 1 teaspoon salt
- 1 1/2 tablespoons avocado oil or olive oil
- 3/4 cup onion (about 1 small onion), diced
- 3/4 teaspoon salt
- 2 cans black beans, drained and rinsed
- 2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/2 cup chicken stock or broth
- 1/2 cup pepitas (raw pumpkin seeds)
- 2 small avocados, pitted (or 1 large avocado)
- 1/2 cup cilantro
- 1 jalapeno, seeded and chopped
- 2 cloves garlic,minced
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1 teaspoon salt
- Corn tortillas
- Feta cheese
- Toasted pepitas
- Optional Garnishes: pickled onions, sliced radishes, cilantro, hot sauce
- Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat. Toss the sweet potatoes with the avocado oil, chili powder, cumin, garlic powder, cayenne pepper, and salt. Bake for 35-40 minutes, until tender.
- In skillet, toast the pepitas over medium heat until the start to turn golden and pop. Place the pepitas in the bowl of a food processor with the remaining ingredients for the sauce. Process until mostly smooth, some texture is ok. Season to taste with salt and pepper.
- Meanwhile, make the beans. In a medium pot, heat the oil over medium heat. Add the onion and salt and sauteed until softened, about 5-7 minutes. Add the beans, cumin, chili powder, and chicken stock. Bring to a boil, then reduce the heat and simmer on medium-low for about 10-15 minutes. Remove 1/2 the beans and mash with a fork. Stir the mashed beans into the whole beans and season to taste with salt/pepper. Set aside until ready to serve.
- Serve the tacos by placing some sweet potatoes, beans, and avocado sauce in each tortilla. Top with feta cheese and other desired toppings. Enjoy!
MAKE IT DAIRY-FREE/VEGAN: Omit the feta cheese. Use vegetable stock instead of chicken stock.
Recipe adapted from Cookie and Kate (I love this blog!)