Crispy Sweet Potato & Black Bean Tacos
#CookingforCorona night 3 and we’re still going strong in the kitchen! We have officially used all our chicken so we’re going veggies, canned goods, and frozen corn. This recipe is SO simple and SO d-lish and as always, very customizable based on your preferences and what you have or don’t have on hand. Hope you lurv!!
What You Need
1 sweet potato
1 can of black beans
1/2 red onion
1 jalapeno or serrano pepper (I used pickled serrano)
1 cup frozen corn
Cotija cheese (ideally — I didn’t have any so I used shredded cheddar)
Cilantro
Corn tortillas
Cumin
Smoked paprika
Sea salt
Black pepper
Onion powder
Chili powder
Garlic salt
Juice of 1/2 lime
Make It Happen
Preheat your oven to 425 degrees and line a baking sheet with parchment paper or foil.
Start by peeling and chopping your sweet potato into cubes.
Cut your red onion in half and store the other half for another day. Cut the half in half, dicing one and slicing the other.
Add your cubed sweet ps to a mixing bowl and drizzle with olive oil.
Add 1 tbsp smoked paprika, 1 tsp chili powder, 1 tsp onion powder, 5-finger pinch of garlic salt, and cracked black pepper (eye ball it) then toss to thoroughly coat cubes.
Spread the sweet p cubes and red onion SLICES to the baking sheet and pop it in the oven for about 15 - 20 minutes or until potatoes are cooked through but crisp on the outside.
Add the can of black beans to a sauce pan with the diced red onion and diced peppers of choice (to taste). Let simmer and warm until potatoes are done.
Lastly, get the corn going.
Bring a skillet to medium-high heat with 1 tbsp of butter.
Once hot, add the corn and toss to coat in the butter.
Add chili powder, smoked paprika, sea salt, cumin, to taste and the juice of 1/2 lime (if you don’t want your corn as limey, you can squeeze some into the beans as well).
IMPORTANT: Do not constantly stir the corn!! They key to the charred or “grilled” flavor is by letting it sit and get hot on one side for a while. After adding the spices and tossing to combine, I’d only toss again like 3 more times over the course of about 4ish minutes. Then turn the burner off and let it sit there until serving.
Last but certainly not least: pan sear your tortillas! If you have cotija, you can even sprinkle some on the tortilla for a yummy, crispy flavor inside the taco! Otherwise brush with a tiny bit of oil or just heat ‘em up dry! No matter how you choose — you’re gonna want to warm your tortillas. Trust.
Assemble your tacos cheese first, then the sweet p/sliced onion mixture, followed by beans & peppers, then top with the corn and cilantro and any hot sauce you like!
Happy taco night, y’all!
