A delicious taco make with a filling black bean puree, creamy avocado, crispy sweet potatoes and topped with a cooling mint-cilantro salsa! A crazy good taco that is anything but traditional.
Today’s my birthday and with that I leave you with a dish that’s equally saturated in colors as it is in flavors. A layering of flavors that elicits a sort of frenzy for more. A dish that has me questioning if I’ll ever return to even the best taco bar in San Francisco (sorry Nopolito). I don’t want to play favorites, but this taco is simply one of the best things I’ve ever made. I implore you to try this recipe as soon as you get your hands on some corn tortillas!
Crispy sweet potatoes mingle with pureed black beans, while the mint-cilantro salsa elevates the taco with a refreshing bite. Sweet potatoes, black beans and avocados together provide that signature satiating feeling that so often comes from tacos. I hope you guys love these tacos and now I'm off to keep the Spanish theme going by celebrating tonight with some friends and family at a delicious Spanish restaurant in the city.
Serves: 5 tacos
Prep Time: 15 minutes | Cook Time: 40 minutes
Ingredients for the Sweet Potato Taco:
- 5 pieces of corn tortilla
- 1 avocado
- 1 can of black beans
- 2 tablespoons water
- 1 small garlic clove
- 2 small sweet potatoes
- 1/2 teaspoon cumin
- 1/2 teaspoon of chili flakes
- 3 tablespoons olive oil
- sea salt
Ingredients for the Mint and Cilantro Salsa:
- 2 ripe tomatoes
- 2 tablespoons fresh mint leaves
- 2 tablespoons fresh cilantro
- 1/4 red onion
- juice of 1/2 lemon
- sea salt
Start by preheating the oven to 400F. Thinly slice the sweet potatoes into small, bite-size cubes. Place in a non-stick baking pan and toss the cumin, sea salt, chili flakes and 3 tablespoons of olive oil together, and massage into the sweet potatoes. Place in the oven and cook for 30 minutes, turning half way.
In the meantime, make the black bean puree. Simply drain and rinse the black beans and blend, with the garlic clove and two tablespoons of water, in the food processor until it becomes smooth and creamy. Sprinkle with sea salt.
Now prepare the salsa by adding all the ingredients into the food processor and pulse until chopped but still chunky.
When the sweet potatoes are crispy, take them out of the oven and make the tacos. Start by smearing two tablespoons of the black bean puree onto a warmed tortilla, then add the sweet potatoes, slices of avocado, and mint salsa. Enjoy!
I hope you enjoy this taco as much as I have lately! The flavors of sweet, spicy, satiating and creamy all work together creating a delicious bite each time.
Also, thank you guys for tagging me on instagram and showing me all your creations from the blog! Its really is too cool and very inspiring :) You can find me at #8thandlake or click on the link below.