Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos
Black beans and sweet potatoes are a perfect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasonings like chipotle powder and bitter orange marinade (often found in the international aisle). This recipe comes to us from Maribel of Food 4 Thought NYC.
Serves 4, 2 tacos each
1 can of black beans, rinsed
1 medium sweet potato, peeled and diced
1 cup of diced bella mushrooms
1 cup shredded cabbage
1 avocado, sliced
1/2 red bell pepper, chopped
1 bunch fresh cilantro, cleaned and trimmed
8 white corn tortillas
2 tbsp. of olive oil, separated
2 large cloves of garlic, minced
1 tbsp. of tomato paste
1 tbsp. of naranja agria (bitter orange) marinade (substitute lime juice if unavailable)
2 tsp. of salt, separated
1/2 tsp ground cayenne
1 tsp ground chipotle powder
1/2 tbsp. dried oregano
1/2 tsp. garlic powder
Freshly ground black pepper
Preheat oven to 400°F. Line a small rimmed baking sheet with foil, add sweet potatoes, 1 tbsp. of oil, 1 tsp 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 and 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 tbsp. of black bean and mushrooms, along with 1 tbsp. of sweet potatoes on each tortilla. Top with sliced cabbage, avocado, and a small handful of cilantro. Squeeze a bit of lime juice on top if you have it, or just enjoy it as is.