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Sweet Potato and Black Bean Tacos with Swiss Chard Pesto

Sweet Potato and Black Bean Tacos with Swiss Chard Pesto

Sweet potato and black beans is an amazing flavour combination especially when seasoned with chilies for a Mexican style dish so I could not resist using the swiss chard pesto is some sweet potato and black bean tacos as inspired by Bev Cooks. The sweet potatoes are tossed in some smoky chipotle chili powder along with some cumin and then roasted until nice and tender and for the beans I went with a slight modification of my refried beans recipe where I used black beans instead of pinto beans and I did not mash them after cooking them. Once the sweet potatoes and beans were done all that remains is to place them into some tortillas and top them with the swiss chard pesto, some cool and creamy avocados and crumbled queso fresco. These sweet potato and black bean tacos with swiss chard salsa are so tasty and fulfilling that you will not not be missing the meat and it will be hard to resist going back for seconds!

Sweet Potato and Black Bean Tacos with Swiss Chard Pesto

Sweet Potato and Black Bean Tacos with Swiss Chard Pesto

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

Printable Recipe
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.

Use leftovers in:
Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto

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29 comments:

Katrina @ Warm Vanilla Sugar said...

These sound absolutely scrumptious! Lovely idea!

Jennifer and Jaclyn @ sketch-free vegan said...

All i can say is Slam dunk!!! Love how this is totally vegan!

Claudia said...

The different colors and textures intrigue me - and delight. Love the idea of the chard pesto - wish I thought of it!

Girlie Blogger said...

Really enjoy avocado in salads. Looks delicious.

Jenny@vegetaraianhatesvegetables said...

Yum! I love it when you make vegetarian food. This looks like the burritos I make. Whatever roasted vegetables are in the fridge+ beans. Never would have thought of the pesto, though.

MegSmith @ Cooking.In.College said...

Looks great, I love the combo of black beans and sweet potatoes too. Especially in Mexican inspired dishes!

Rosa's Yummy Yums said...

Nice! I'd love to eat that taco for lunch.

Cheers,

Rosa

mireia badia said...

You always have amazing ideas!

Joanne said...

These tacos are the picture of health and deliciousness! Totally my kind of dinner.

janet @ the taste space said...

Looks great, Kevin! Sweet potatoes and black beans work so well together. :)

Matt @ FaveDiets said...

Looks delicious! I've never had a taco with sweet potatoes before, but I bet it is a great addition. The Swiss chard pesto is such a cool idea too.

Bev Weidner (Bev Cooks) said...

Kevin! I'm so excited that you made them!

They look unbelievable and I wish I had 36 of them 2 inches away from my face. Right now.

Unknown said...

Looks delicious Kev! I am going to try it this weekend!

Anonymous said...

I'm sorry, your opening paragraph is unreadable.

Keith E. Gerber said...

Wow, my mouth is watering and I have not even tried to make it yet. This sounds delicious and I like the black bean idea!

Cara said...

Yum! I never tire of interesting taco combinations and this definitely meets my standards :)

Margarita said...

Taco and sweet potatoes. It always surprises me to know that sweet potatoes can be made in so many different ways. Yum!

Carole said...

Great blog. I am from New Zealand and blog on food amongst other things. You might be interested in this post about asparagus soup http://caroleschatter.blogspot.co.nz/2012/01/asparagus-soup.html. Will enjoy following your blog.

Linda said...

Sounds great Kev, I am going to make it this weekend! What is queso fresco?

Tim said...

Homerun meal! Made this last night and it was as good as I hoped. The swiss chard pesto was as good as you described.

Stuster said...

Made tonight for me and 4 others. Used sour cream instead of queso fresco, and it was excellent. Great Pesto! Everyone was impressed!

Kevin said...

Linda: Queso fresco is a Mexican style of crumbly cheese and you can use feta as a substitute if you cannot find it.

mjskit said...

I can't think of a better combination that black beans and sweet potatoes! I love these tacos and your Swiss Chard Pesto sounds delicious! That's been bookmarked!

Muncho Mom said...

The next time my dad gives me some swiss chard from his garden I am trying these! They look and sound wonderful!!!

Anonymous said...

This is amazingly delicious and so easy. I used regular pesto and it was such a great pop of flavor. I've made it twice in two weeks because I crave it. THANKS!!

Deb Mustard said...

I just made this. It was amazingly good!

amberdusk said...

Did you use sweet potatoes or Yams? My sweet potatoes don't look like your's!

Kevin said...

amberdusk: There is definitely a lot of confusion with sweet potatoes and yams. There are two types of sweet potatoes, one with white flesh and one with orange flesh. The ones with orange flesh are sometimes called yams but there is another vegetable that resembles the orange fleshed sweet potato that is actually a yam. In this case I was using an orange fleshed sweet potato which could be labeled as a yam in the grocery store.

http://www.kitchendaily.com/2011/11/16/sweet-potatoes-vs-yams-is-there-a-difference/

Anonymous said...

These were so amazingly good...and the quesadillas the next day were even better. I didn't add as much hot ingredients but still was fantastic. The swiss chard pesto by itself didn't taste great but I added a bit of sour cream to it before topping on both and kept going back for more pesto.

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