These vegetarian tacos combine roasted cubes of sweet potato and black beans with a tasty homemade adobo sauce! Easy and quick to make, the sweet potato and black beans cook first on a baking sheet in the oven. Once the veggie taco filling is ready, spoon it into tortillas and top with adobo sauce, plus other optional toppings. A healthy vegetarian dinner, ready within just 45 minutes!
1 to 2Tbspadobo saucefrom a jar of chipotle peppers, 15 g
2clovesgarlicminced
1Tbsplime juice15 mL
Pinchof saltto taste
Assembly
6 to 8small tortillas or taco shells
Optional toppings: pickled jalapeno, feta or cotija cheese, fresh cilantro
Instructions
Filling: Preheat oven to 425°F (218°C). Peel and dice the potatoes into ½ inch cubes, then toss together with oil and spices. Spread onto a baking sheet and bake for 25 minutes. Pull out the baking sheet and add the beans, tossing to combine with the potatoes. Put back in the oven for 5 to 10 minutes, or until sweet potato is fork-tender and beans are hot.
Sauce: Meanwhile, stir together all sauce ingredients, adding more or less adobo sauce to suit your spice tolerance.
Assembly: Spoon sweet potatoes and beans into tortillas, topping with adobo sauce and your chosen toppings.
Video
Notes
Store each element separately in an airtight container in the refrigerator for up to 5 days.