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If you have never put sweet potatoes into a taco before, now is the time to start. Sweet potatoes are a wonderful healthy starch that are filling and satisfying while still offering great flavor and a generous dose of fiber, vitamins A, B, and C, and minerals such as iron and calcium.
For this rendition, the sweet potatoes are roasted before tossed in a sweet-spicy glaze of lime juice, honey, and chipotle sauce. They're then broiled to caramelize the glaze and form a slightly charred, complexly delicious exterior that can rival any carne asada.
The tacos are topped off with earthy crumbled goat cheese, the bright pickled red onions, and a few leaves of fresh cilantro. All these ingredients converge for a simple taco that's brimming with bold, invigorating flavors.
On the side, there's a lovely pot of Mexican spiced black beans that perfectly complement the vibrant tacos. If you want the full-on experience, feel free to cook up a little white rice to go with the beans.
Tacos
Tacos can be a very personal thing and just about everyone has certain preferences but there a few things in this recipe that stick out to make these tacos extra tasty.
First, were using chipotle in adobo sauce for the sweet potato glaze. If you're unfamiliar with these, chipotles are smoked jalapeno peppers and can be found in little jars or cans in most grocery stores.
Since they're jalapenos, they are a bit spicy, but the smoking tames the heat quite a bit, giving you a subtle, smoky heat. For this recipe, the sauce from the can is used for the glaze and one of the peppers themselves is cut up to be cooked with the black beans. These chipotle peppers are very prevalent in Mexican cooking and using them is one of the best ways to make your tacos more authentic.
Another way to make homemade tacos better is to use corn tortillas. The corn tortillas are a little thicker, chewier, and have much more flavor. Flour tortillas tend to be good for wraps, but if you want great tacos, corn is the way to go.
While you can heat the tortillas up in the microwave before serving, the best way to get great flavor into them is to throw them directly on the burner on the stove for a minute to get a little char on the outside.
Roasted Sweet Potato Tacos with Goat Cheese, Pickled Onions and Black Beans
With a spicy lime, honey and chipotle glaze and a simple Mexican black bean side dish, these sweet potato tacos rival anything you'll find at a trendy restaurant.
Ingredients
Pickled Onions
- 1 large red onion (, thinly sliced)
- 3/4 cup red wine vinegar
- 1 tbsp white sugar
- 1 tsp salt
- 1/2 tsp black pepper
Sweet Potato Tacos
- 3 medium-large sized sweet potatoes (, peeled and diced into 3/4 inch (2 cm) cubes)
- 2 tbsp canola or vegetable oil
- 2 tsp paprika
- 1 tbsp honey
- 2 limes (, juice)
- 2 tbsp adobo sauce from chipotle in adobo
- salt and pepper to taste
- 8 6- inch 15 cm corn tortillas
- 4 oz goat cheese (, crumbled (113 grams))
- 1/2 bunch cilantro leaves (, whole)
Black Beans
- 1 tbsp canola or vegetable oil
- 1 white onion (, diced small)
- 4 cloves garlic (, thinly sliced)
- 1/2 tsp ground cumin
- 1 tsp tomato paste
- 1 chipotle pepper in adobo sauce (, finely diced)
- 1 15 oz 425 gram can black beans
- 1 lime (, zest and juice)
- 1 tbsp butter
- 1/2 bunch cilantro (, roughly chopped)
- salt and pepper to taste
Directions
Pickled Onions
- Bring the vinegar, salt, sugar, and pepper to a boil in a small pot to create a pickling solution
- Pour the solution over the sliced onions let sit in the fridge for at least one hour before use.
Tacos and Black Beans
- Preheat the oven to 425F (220 C).
- Toss the sweet potatoes with the oil, paprika, and some salt and pepper. Place the potatoes on a foil-lined sheet pan and roast for 25 minutes or until the potatoes are cooked through. Meanwhile, begin cooking the black beans.
- Heat the oil for the black beans over medium heat and add the onions, garlic, cumin, tomato paste, and chipotle pepper. Cook on medium heat for 7-8 minutes or until the onions are slightly brown and the tomato paste has begun to caramelize.
- Add the beans to the pot with the liquid from the can. Cook on medium heat for 5-7minutes or until most of the liquid cooks out. Add the butter, lime zest and juice, and chopped cilantro. Season to taste to with salt and pepper and set aside, keeping warm, until ready to serve.
- Whisk together the honey, lime juice, and sauce from the chipotle in adobo can in a large bowl. Once the sweet potatoes are done, remove them from the oven and toss with the honey/lime/chipotle mixture. Put the potatoes back on the sheet pan and place under the broiler for 2-3 minutes. The potatoes should be lightly charred but not burnt.
- Remove the potatoes from the oven. Heat up the tortillas by placing them directly on the burners of the stove for 30 seconds to 1 minute, until they are warm and lightly charred. (If you do not have gas burners, they can be heated up by throwing them under the broiler for 1 minute or wrapping them in a damp paper towel and microwaving for 30 seconds.)
- Build the tacos by putting 6-7 cubes of sweet potato in each tortilla, top with a little of the crumbled goat cheese, some of the pickled onions, and a few leaves of fresh cilantro. Serve with the beans on the side, enjoy!
Substitutions
cup red wine vinegar: cup apple cider, white wine, or rice wine vinegar
8 6-inch (15 cm) corn tortillas: 8 6-inch (15 cm) flour tortillas
2 tablespoons adobo sauce from chipotle in adobo: 1 tablespoon chili powder
1 chipotle pepper in adobo sauce, finely diced: 1/2 tablespoon chili powder, 1 fresh jalapeno, seeded and diced
4 ounces (113 grams) crumbled goat cheese: 4 ounces (113 grams) queso fresco or feta cheese
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