Sweet Potato and Spicy Black Bean Tacos
Scarlett’s vegetarian tacos feature toasted Non-GMO Soft Taco Flour Tortillas filled with roasted vegetables like sweet potatoes, cremini mushrooms and bell peppers atop spicy black beans. Ground cumin and cayenne pepper bring a depth of flavor to these tacos you won’t be able to resist.
- 3 Cubed Sweet Potatoes (about ½” in size)
- 1 can Black Beans
- 1 Package Cremini Mushrooms (about 8 oz.)
- 2 Red Bell Peppers
- 2 Avocados
- Salt and pepper
- 2 teaspoons Ground Cumin
- 2 teaspoon Cayenne Pepper
- 1/3 cup of Water
- Salt and Pepper to Taste
- Crumbled Cotija Cheese
- Mi Rancho’s Non-GMO Flour Tortillas
On a baking sheet lined with foil or parchment paper, toss the sweet potatoes, cremini mushrooms, sliced bell peppers with olive oil, cumin, salt and pepper. Arrange the vegetables in a single layer and bake at 375˚F20 minutes, making sure to toss them about half of the way. Remove from the oven once they are tender and slightly browned.
To prepare the spicy black beans, add the beans to a pot followed by cayenne pepper and ground cumin. Cook the beans with water for about 5 minutes, remove from the heat. Using a potato masher, mash the beans until they are a thick and creamy consistency. Add salt and pepper to taste.
Next, mash the avocados in a separate bowl. Add lime juice, salt and pepper to taste.
Warm the tortillas over a griddle until they start to bubble up for about 30 seconds on each side. To assemble your tacos, spread your beans over each tortilla from edge to edge. Then add about a spoonful of the oven roasted vegetables across the middle of each tortilla. Top each of the tacos with your avocado and garnish with cilantro and cotija cheese.
Note: You can easily substitute sweet potatoes, mushrooms and bell peppers with whatever is in season or roast your favorite vegetables. Also, make this vegan by leaving out the cotija cheese.