Sweet Potato Tacos


For the Tacos

2 tablespoons extra virgin olive oil

2 medium sweet potatoes, cubed

1.5" piece of soy choriezo

2 teaspoons smoked paprika

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder

1/4-1/2 teaspoon crushed red pepper, to taste

1/2 teaspoon dried oregano

1 teaspoon fine sea salt

1 poblano pepper, seeded and chopped

1 cup canned black beans, drained

8 corn hard shell tacos

1 1/2 cups shredded Mexican cheese

1 cup fresh cilantro, chopped

1 jalapeno, seeded and chopped (Optional)

mashed avocado, for serving

For the Sauce

1/2 cup plain Greek yogurt

3 tablespoons mayonnaise

zest of 1 lime

sea salt

Preheat your oven to 425, then line a baking pan with parchment paper.

Put cherizo in a fry pan with 1/2 cup water and cook on medium heat, while breaking up, for 3 minutes.

Put sweet potatoes in a large mixing bowl, toss with olive oil, chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt.

Add chopped poblano and cooked cherizo, then toss to combine.

Arrange all of these ingrediants in an even layer on the lined baking pan.

Bake 35 to 40 minutes, until potatoes are tender and beginning to brown on the edges.

Remove from the oven and stir in the black beans.

For the Sauce

Combine all ingredients in a glass jar and shake or stir until creamy.

To Assemble the Tacos

Set taco shells on edge next to each other in a 9" × 13" baking dish.

Put into the oven and bake 5 minutes.

Evenly divide the ingrediants into each taco shell and top with cheese.

Bake 10 minutes, until the cheese has melted.

Mix the cilantro and jalapeno in a small bowl for a topper.

Serve tacos topped with sauce, avocado, and cilantro with jalapeno. Enjoy!
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