• Black Bean and Sweet Potato Tacos with Chipotle Cream

    Crunchy, creamy, sour, sweet, spicy, chewy…these tacos have everything!  When I used to think of vegetarian recipes, I could only think of stir fry and boring lettuce salads.  But I have learned that vegetarians really know how to cook!  These tacos are so full of flavor, you will never miss the meat.  And if you do (which you won’t), simply add your favorite grilled protein.  The chipotle cream sauce is so versatile, use your leftovers (if you have any) for sandwiches, wraps, chicken salad, deviled eggs, wherever you might use a mayonnaise or sour cream.   Don’t forget to freeze the remaining chipotles for next time you need them.  Thanks to A Bitchin Kitchen for the wonderful recipe and Carrie from our Facebook community for the wonderful find!

    Black Bean and Sweet Potato Tacos with Chipotle Cream 

    For the potatoes:

    2 sweet potatoes, peeled and cut into small cubes
    1 tablespoon olive oil
    Kosher salt, to taste
    Red pepper flakes, to taste
    Juice of 1 lime

    For the cabbage:

    2 cups shredded purple cabbage
    1/4 cup yellow onion, diced
    2 tablespoons cilantro, chopped
    Juice of 2 limes
    Kosher salt, to taste
    Red pepper flakes, to taste

    For the beans:

    1 teaspoon olive oil
    1/4 cup yellow onion, diced
    1 teaspoon ground cumin
    1 15 ounce can black beans, drained and rinsed (But we suggest cooking your own – see below)
    Juice of 1 lime

    For the sauce:

    6 ounces non-fat Greek yogurt
    3-5 tablespoons pureed chipotles in adobo (Add one tablespoon at a time to taste)
    Kosher salt, cumin, and cayenne to taste

    For serving: 


    Preheat the oven to 400 degrees, and line a baking sheet with foil. In a medium bowl, toss sweet potato chunks, olive oil, lime juice, salt, and red pepper flakes until evenly coated. Spread potatoes in a single layer onto the baking sheet, and roast in pre-heated oven for 40 minutes or until soft, stirring once or twice to ensure even cooking.

    While the potatoes are cooking, prepare the cabbage. Combine all ingredients in a medium bowl, and toss to combine. Set aside.

    Make the sauce. Combine pureed chipotles, Greek yogurt, and seasonings in a small bowl, and stir well. This sauce has quite a kick to it, so gradually add the chipotle if your heat tolerance is low. Set aside.

    To prepare the beans, heat olive oil over medium heat in a small saucepan. Saute the onions until translucent, about 3 minutes. Add the cumin and stir until fragrant – about 30 seconds. Lastly, add in the beans and lime juice. Cook for about 5 minutes until beans have softened and the mixture is heated through.

    Heat corn tortillas according to package directions and assemble tacos. Enjoy!

    How to Make Your Own Black Beans:

    The soaking process helps break down their nutrients so they don’t cause as much gas.  Rinse in a colander first, just to make sure there isn’t any dust or rocks, toss them in a big pot or crockpot with enough water to cover them by a few inches. Then ignore them overnight, or sometimes longer if you want to sprout them, changing the water every 12 hours or so. When done soaking them, Turn the crockpot on low for 6-8 hrs or simmer them on the stove for an hour at most, just until tender. Once they’ve cooled, scoop them into freezer bags with some of their cooking liquid and stack them nice and flat in the freezer.  Easy!

    Or, forget soaking and do this.

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2 Responsesso far.

  1. So glad you enjoyed these! They’re one of my favorite recipes 🙂

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