Red Bean Sweet Potato Tacos Recipe

For taco night we have red bean and sweet potato tacos! This is a type of taco that contains a mixture of red beans and sweet potato as the filling, along with other ingredients. In this simple and great recipe we will make a creamy avocado lime sauce and pickled onions. If you need a good idea for vegetarian tacos or to figure out what to do with the leftover sweet potato, this sweet potato taco will do the trick. Cook time is only 25 minutes but we recommend making the pickled onions in advance, making for approximately a 3 hour prep time.

Pickled onions can complement the flavors of a red bean and sweet potato taco recipe quite nicely. The tangy and slightly spicy flavor of pickled onions can add a fresh and bright element to the tacos, cutting through the richness of the beans and sweet potato. To make pickled onions, simply slice a red onion thinly, place it in a bowl, and cover it with vinegar, sugar, salt, and spices of your choice. Let it sit for at least 30 minutes to an hour, or until the onions are pickled to your liking. Drain any excess vinegar before serving on top of the tacos.

Nutrition Facts

The nutrition content of the taco will depend on the ingredients and preparation methods used, but in general, red beans and sweet potatoes are nutritious food choices. Red beans are a good source of protein, fiber, and various vitamins and minerals, while sweet potatoes are high in fiber, vitamins A and C, and potassium. However, like all foods, the overall nutritional value of a red bean and sweet potato taco can be impacted by the addition of high-fat ingredients, such as cheese, or high-calorie condiments.

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Ingredients

• 1 large sweet potato, cubed
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Sea salt and black pepper, to taste
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 red onion, halved and thinly sliced
• 1 14-oz. can red kidney beans, rinsed and drained
• 1 avocado
• 1/2 cup sour cream
• 1 garlic clove
• 1 lime, juiced
• 4 large or 8 small corn tortillas
• 1/2 cup fresh parsley, chopped

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Substitutions

Substitute the red beans for black beans if you wish for a black bean tacos recipe. Tacos are very versatile with optional toppings, such as cheese, lettuce, salsa, or avocado. Along with your favorite toppings, choose also between corn or flour tortillas.

Equipment

• Cutting Board and sharp knife
• Sauce pan
• Large mixing bowl
• Glass jar
• Blender

Instructions

1. Preheat oven to 400° F. Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
2. In large bowl, toss sweet potato cubes with olive oil, chili powder and ground cumin. Season with salt and pepper, to taste. Arrange on prepared baking sheet. Roast 20-25 minutes or until brown and slightly crisp around the edges. 
3. While sweet potatoes roast, heat water, vinegar, salt, and sugar in a small saucepan to a steady simmer.  
4. Place red onion in a glass jar. Pour vinegar mixture over the onions. Cool 10-15 minutes at room temperature and then transfer to refrigerator to chill. (The pickled onions will have best flavor if made in advance).  
5. Meanwhile, combine avocado, sour cream, garlic, and fresh lime juice in a high-speed blender. Blend until completely smooth and creamy. 
6. Assemble tacos by spreading a dollop of avocado sauce on each of the warmed tortillas, followed by roasted sweet potato chunks, red beans, pickled red onion, and fresh parsley. Enjoy!

Cooking Tips

• While they can be eaten right away, for best flavor, pickled onions should be made in advance.

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Bragging Rights

We would love to see what you did with this recipe!

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