Sweet Potato and Black Bean Tacos with Swiss Chard Pesto   from Closet Cooking

Chipotle roasted sweet potato tacos with seasoned black beans in a spicy swiss chard pesto with avocados, queso fresco and cilantro!


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
  • 2 large sweet potatoes, scrubbed, dried and cut into 1/2 inch cubes
  • 1 tablespoon oil
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 clove garlic, chopped
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 (19 ounce) can black beans, drained and rinsed
  • 1 batch swiss chard pesto
  • 12 corn tortillas, warmed
  • 1 large avocado, diced
  • 1/4 cup queso fresco, crumbled
  • cilantro to taste
  • lime wedges to taste
Directions
  1. Toss the sweet potato in the oil, chili powder and cumin, place on a baking sheet in a single layer and roast in a preheated 400F oven until tender, about 30-40 minutes.
  2. Meanwhile, heat the oil in a small sauce pan over medium heat.
  3. Add the onion and saute until tender, about 3-5 minutes.
  4. Add the garlic, chili powder and cumin and saute until fragrant, about 1 minute.
  5. Add the beans and cook until warm, a few minutes.
  6. Assemble tacos and enjoy.
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