These are the perfect fall taco. Not to say that a traditional taco doesn't fit perfectly into every season of my life, but these are particularly appropriate.
Roasted Sweet Potato and Black Bean Tacos
2 medium sweet potatoes
1½ + 1 tablespoons olive oil
½ cup uncooked brown rice
1¼ cup water
1 cup onion
2 garlic cloves
1 red pepper
2 teaspoons ground cumin
¼ teaspoon chili powder
1 teaspoon smoked paprika
15 oz can black beans, rinsed well and drained
2 cups fresh spinach
Salt and pepper, to taste
Toppings: cheese, avocado, tomatoes etc.
- Preheat oven to 400F.
- Dice sweet potatoes into bite-sized pieces. (This is important- I wasn't thinking and cut mine into large chunks, then I had to do some damage control after they were cooked. Remember- these are a taco filling!)
- Lay sweet potatoes out on a baking sheet and toss with 1½ tablespoons olive oil. Roast in oven at 400F for 45 minutes, until tender and slightly browned. Allow to rest 5 minutes after cooking.
- When the potatoes are in the oven, fill a medium pot with water and brown rice. Heat on high. Bring to a boil and then reduce heat to low. Cover and simmer for about 30 minutes. Check back after 20 minutes to see if rice is drying out. If so, add 2 tablespoons more water.
- While rice and potatoes cook, dice the onion, garlic and pepper. Toss into a large pan with 1 tablespoon olive oil. Cook over medium heat until tender.
- During this time, rinse your beans and wash the spinach. Chop the spinach in two directions for small bites.
- Mix cumin, chili powder and smoked paprika into the onion/ pepper mix. Salt and pepper, to taste. Add beans and rice when ready. Mix in spinach and allow to wilt.
- When the potatoes are ready, add them to the pan and toss well.
- Allow the flavors to come together over medium heat for three or four minutes.
- You're done! Serve with whole wheat tortillas and toppings of choice.
These were amazing! Please, please make them. You won't regret it! I adapted this recipe slightly from Oh She Glows, who made them with butternut squash. You could buy the squash pre-cut and that would be easy. I also added spinach, and adjusted the spices slightly from her version, so be creative! This recipe probably makes about 5 servings, but I reheated some with cheddar cheese in the microwave for lunch the next day and it was awesome, so don't half the recipe- make enough for leftovers!