Sweet Potato + Black Bean Tacos
You know it's going to be a good week when not only do you get #tacotuesday - but Cinco de Mayo a few days later which means...MORE TACOS! Let's be honest here, is there such thing as too many tacos? Not in my book, that's for sure!! They are such a versatile meal with an abundance of mix-ins, toppings + flavor combinations leaving you with endless possibilities for your taste buds.
Ever since I was little, my favorite meal was always tacos. Each year on our birthday growing up, we got to pick our favorite meal to have. If you didn't guess already, my first choice without hesitation was...tacos. Who doesn't love tacos?! [seriously though, if you don't like tacos...you aren't human].
It worked out pretty perfectly that my craving for tacos fell around Cinco de Mayo. I've done variations of this recipe as loaded sweet potato fires or nachos with even more toppings but I wanted to keep things simple and really focus on using just a few, key ingredients + bold flavors. Since I only cook for myself, recipes that use the same ingredients in multiple ways makes meal prep that much easier. I also really like this recipe because it's so easy to make for one  person or a group of ten; a win-win!
There are three  main components of this meal: the sweet potatoes, the black beans + the guacamole. Lime, jalapeno + cilantro are used multiple times throughout the dish. Bold flavors like cumin + cayenne give these tacos that punch of flavor that keeps you going back for more...and more...and more...and more [#noshame - they are THAT good].
Now that your taste buds are salivating + your stomach is growling in hunger, it's recipe time! Ingredients + instructions are below for all three  main components listed above: the sweet potatoes, the black beans + the guacamole. Don't forget to pour yourself a fun cocktail - or mocktail - like above. A fruity Inspired Brews "Sunset" kombucha [100% raw kombucha, organic grapefruit, organic pineapple, PA beets, organic dates + organic ginger] with a squeeze of lime was the perfect refreshing pairing with these sweet potato + black bean tacos.
SWEET POTATO + BLACK BEAN TACOS WITH GUACAMOLE
Yields: two  servings
1 organic sweet potato
1 tbsp Chosen Foods avocado oil
1/2 - 1 tsp cumin
1/4 tsp cayenne
1/8 tsp garlic powder
1/2 tsp black pepper
pinch of salt
Pre-heat oven to 400
Peel sweet potato, chop into bite sized pieces + place in a bowl.
In a small dish, combine cumin, cayenne, garlic powder, black pepper + salt; mix to combine.
Toss sweet potato in avocado oil to coat.
Add spices + mix to evenly distribute.
Layout evenly on a baking sheet; roast at 400 for 24-30 minutes, tossing midway through.
Open can of black beans, rinse + strain.
Add avocado oil + black beans to a small pot over medium heat.
When beans begin to bubble, add juice of 1 lime, half of cilantro, salt + pepper; let simmer + thicken up.
Once majority of lime juice has been absorbed, add juice of second lime; let simmer + thicken up.
Remove from heat and add remaining cilantro; stir to combine.
juice of 1 lime
1/2 a jalapeno [more or less depending on how spicy you want it]
handful of cilantro
salt + black pepper
Mash 2 avocados in a small bowl.
Finely dice jalapeno.
Add jalapeno, lime, cilantro, salt + pepper; mix to combine.
Top with more cilantro + a squeeze of lime juice.
ASSEMBLY OF TACOS
Using tortillas of choice [I used Siete Foods almond flour tortillas, warmed up in the oven under the broiler for a few minutes], add a scoop of the lime-cilantro black bean mixture.
Add a scoop of the roasted sweet potato on top of the black beans.
Top with a dollop of guacamole + a few simple toppings like sliced jalapeno + cilantro.