Spiderweb Black Bean and Sweet Potato Tacos
Equipment
- Baking sheet
- Large skillet
- Zip-top bag
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn tortillas
- 1/2 cup sour cream
Instructions
- Preheat the oven to 400°F. Toss the sweet potato cubes with 1 tablespoon olive oil, cumin, chili powder, and salt on a baking sheet. Spread them in a single layer and roast for 20 minutes until tender and lightly browned.
- While the sweet potatoes roast, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the black beans and cook for 5 minutes, stirring occasionally, until warmed through. Season with a pinch of salt if needed.
- Warm the corn tortillas in a dry skillet or microwave for 20 seconds until pliable.
- Fill each tortilla with a scoop of roasted sweet potatoes and black beans. Place the sour cream in a small zip-top bag, snip off one corner, and pipe concentric circles on top of each taco. Drag a toothpick from the center outward to create the spiderweb pattern.
Notes
Pipe the sour cream right before serving so the lines stay sharp. The roasted sweet potato filling can be made a day ahead and reheated in the skillet to save time. If the sour cream is too thick to pipe, stir in a teaspoon of water to loosen it.
Course: Main Course
Cuisine: Mexican
Equipment: Baking sheet, Large skillet, Zip-top bag
Cuisine: Mexican
Equipment: Baking sheet, Large skillet, Zip-top bag