Sweet potato, black bean & green chili crispy tacos
Are they tacos or are they quesadillas? I don’t really know. But they are damn delicious! I dipped tortillas into red enchilada sauce, stuffed them with spiced veggies and baked them in the oven. Man, are they good!
I used tortillas that are a mix of corn and wheat so they didn’t crisp up as much as they might have if I’d used all corn.
Regardless, I never met a taco I didn’t like and this vegetarian dish is so good. Enjoy!
THE DISH:
sweet potato, black bean & green chili crispy tacos | makes 12-15 tacos
THE STUFF:
1 medium sweet potato, peeled and cut into small dice
1 1/2 tablespoons EVOO
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon Kosher salt
1 (14.5 oz) can black beans, rinsed and drained
2 tablespoons canned chopped green chilis (I used medium spice)
Taco size tortillas (corn or flour)
3/4 cup red enchilada sauce (I used Las Palmas, medium spice)
1 1/2 cups shredded Monterey Jack cheese
Sliced avocado
Sliced red onion
Sour cream
Fresh cilantro
THE HOW-TO:
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Toss the diced sweet potato with the EVOO, cumin, chili powder and salt. Spread into a single layer onto the prepared baking sheet and transfer to the oven. Roast, stirring once, until fork-tender and golden on edges. Transfer to a small mixing bowl and add the black beans and green chilis.
To form tacos, dip both sides of the tortilla into the enchilada sauce and then fill with cheese and the sweet potato-bean mixture. Fold in half (you may need to really squeeze them shut to hold their shape). Place on the same sheet pan you roasted the sweet potatoes on (do not change the paper - that paper is loaded with goodness and this will build flavor…plus, who wants more dishes, eh?).
Transfer to the oven and bake for 10-12 minutes until tortillas are golden brown and cheese is melty.
Top with avocado, red onion, sour cream and cilantro. Serve with salsa on the side