It’s time for that sweet potato taco recipe! Just look at the colors in this meal and you KNOW its good for you. The vibrant orange color of sweet potatoes comes from its high level of the antioxidant beta-carotene, which is important for vision, bone growth and immune function.
And don’t forget about the goodness of fresh corn tortillas, traditionally made with only ground corn, salt and lime. Swing by Columbia Market, just outside of Central Square, to pick up locally made Cinco de Mayo tortillas!
Sweet Potato Tacos Ingredients
- 2 pounds sweet potatoes or squash, peeled and sliced into 1 inch chunks
- 2 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
Spicy Black Beans
- 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
- 1 medium yellow or white onion, small dice
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1/4 teaspoon chili powder
- 1/3 cup water
- Juice of 1 lime
- Sea salt and black pepper, to taste
Tortillas and Garnishes
- 8 to 10 small corn tortillas
- Crumbled feta
- Toasted pepitas
- Quick pickled radishes
Sweet Potato Tacos Directions
- Preheat the oven to 425 degrees.
- Toss the sweet potatoes with oil, salt and cayenne.
- Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
- In a medium saucepan over medium heat, add oil and onions.
- Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Add the cumin and chili powder and cook 30 seconds or so until fragrant.
- Pour in the beans and 1/3 cup water.
- Stir, cover and reduce heat to a simmer.
- Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans.
- Remove from heat, stir in the vinegar, season with salt and pepper, and cover until you’re ready to serve.
- Heat a cast iron skillet over medium heat and warm each tortilla individually, flipping occasionally. You can also toast directly on a gar flame with a pair of tongs.
- To assemble the tacos: Spread black beans down the middle of the tortilla, top with sweet potatoes, then garnish with feta, pepitas, and radishes.
About Loni & Leah:
Click here for more recipes by Loni and Leah!
Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.
Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.
Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!
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