Tacos are one of the most versatile foods. I love that you can place so many different twists on this dish. Seattle is home to amazing happy hours and a lot of the restaurants have taco trucks as part of the happy hour menu. I even completed a taco truck 5K with friends last year. Who would not run a race where the finish line greets you with margaritas and more taco trucks than you ever thought possible.
Proof that a Taco Truck 5K does exist. It was actually my first race ever and it was so much fun, especially since a group of friends completed it together and we enjoyed tacos at the finish.
You can probably guess that this is the first of many future taco recipes. I chose to make a sweet potato and black bean taco, since a lot of my friends are vegetarian and always looking for good recipes, because the mexican restaurants in seattle always have some type of sweet potato or butternut squash taco/enchilada dish, and to be completely honest I did not have any meat marinating or thawing. The great part about this dish is the fact that you do not have to worry about marinating meat and I usually have most of the ingredients in my pantry so it’s a great last minute meal idea.
For the potatoes, I decided to dress them up a bit. I tend to use cumin a lot when I cook Mexican food and I love the combination of sweet with a little kick –hence the red pepper flakes and agave syrup. You can always substitute honey for agave syrup.
I always leave my potatoes in the oven a bit longer than other recipes because I love the caramelized taste.
The pineapple salsa is something I decided to whip up on the fly. I thought a sweeter salsa such as a peach, mango, or pineapple one would pair nicely with the potatoes and black beans–it really lightens up the dish. I went with pineapple since I always have frozen pineapple tidbits in the freezer for my smoothies/protein shakes. You can also substitute store-bought pineapple salsa (I won’t tell a soul). I also use greek yogurt in place of sour cream when I cook, but feel free to add sour cream or cheese to your tacos. I do not think these tacos need cheese, believe me as a cheese-head and cheese-lover from Wisconsin I would normally question tacos that do not have some type of cheese topping, but these tacos have a lot of flavors going on already.
Look at those colors. I love this salsa. It’s the perfect balance of sweet, acidic, and a little heat.
A helpful hint that will help your dish not only taste good, but look good: I leave my greek yogurt out at room temperature while the potatoes are roasting, this will make it easier to work with. Then I place it in a plastic sandwich bag, seal it and snip a tiny end off of one corner. This allows you to pipe the greek yogurt or drizzle it over the tacos :)
Occasionally, I am given a rating of “restaurant quality” from my taste tester and this meal had him asking for seconds and giving it two thumbs up.
Prep Time: 20 minutes
Cook Time: 40 minutes
1 large sweet potato
3 T extra virgin olive oil
1 T agave syrup
1 T cumin
1 t garlic powder
1/4 t red pepper flakes
sea salt and cracked pepper to taste
1 can black beans
1/4 C greek yogurt
2 T fresh cilantro
6 corn tortillas
1 C pineapple salsa
1 avocado, pitted and sliced
For the pineapple salsa:
1/2 C frozen pineapple tidbits, thawed and diced
1/4 C red bell pepper, diced
1/4 C red onion, diced
2 t orange juice
1/2 t agave syrup
1/2 t sriracha
juice of 1/2 lime
dash of sea salt
- Preheat oven to 425 F and line roasting pan with aluminum foil.
- Wash the sweet potato well, slice into 1/2 inch rings and then quarter.
- In a medium mixing bowel combine sweet potato, olive oil, agave syrup, cumin, red pepper flakes, salt and pepper. Place on roasting pan and bake for 25 minutes. Flip the potatoes and continue baking for 15 minutes.
- While the potatoes are baking, prepare the pineapple salsa.
- When there are 10 minutes left for the potatoes to bake, heat the can of black beans, do not drain or rinse the beans. Place tortillas in aluminum foil, seal closed, and place in the oven.
- Remove tortillas and potatoes from the oven and assemble tacos in the following order: sweet potatoes, black beans, pineapple salsa, avocado, greek yogurt drizzle, and cilantro. Enjoy!