Black Bean & Sweet Potato Vegetarian Tacos pairs with Federalist Cabernet Sauvignon
1 lb sweet potatoes, peeled & cut into 3/4-inch cubes 1 teaspoon smoked paprika 1 garlic clove ½ teaspoon salt 3 tablespoons extra-virgin olive oil, divided ½ cup finely chopped red onion 1 (15 ounce) can no-salt-added black beans, rinsed 1 fresh Limes 8 (5 inch) corn tortillas, warmed ⅓ cup crumbled queso fresco 1 medium avocado, thinly sliced Sour cream, salsa, toasted pepitas and/or fresh cilantro leaves for serving (optional) Directions 1. Preheat oven to 450°F. Combine sweet potatoes, paprika, garlic powder, salt and 2 tablespoons oil in a large bowl; toss to coat. Spread on a large rimmed baking sheet and roast until tender and browned, about 25 minutes, flipping and tossing halfway through. 2. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add garlic clove sautéed 2 minutes then add in onion; cook, stirring occasionally, until softened, about 5 minutes. Add beans; cook, stirring occasionally, until warmed through, about 2 minutes. Transfer bean mixture & sweet potato mixture into a large mixing bowl; toss to combine. 3. Warm Torillas: Warm on tortilla cask iron flat skillet or even open flame of top of stove. 4. To serve, spread 1 1/2 tablespoons bean & sweet potato mixture onto each tortilla. Top evenly with queso fresco and sliced avocado. Add sour cream, salsa, pepitas and/or cilantro, if desired. Serve immediately with lime wedges.
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