Sweet Potato, Black Bean, and Chipotle Beet Tacos
I love tacos -- they're seriously up there with pizza for me. This recipe combines some of our CSA ingredients from our last basket (kale and beets) into an easy to eat recipe. The chipotle on the beets adds an additional smokey layer to the tacos. The only thing I think these tacos were missing was an added crunch, something like pepitas would have been nice.
Recipe adapted from Love Beets.
-1 large sweet potato, peeled and chopped into 1/2-inch pieces
-1 bunch kale, chopped into thin strips
-6 small beets, peeled and diced
-1 chipotle pepper finely chopped
-1 to 2 tablespoons of adobo sauce, to taste
-1/4 tsp ground cumin
-Salt and pepper, to taste
-3 tablespoons lime juice
-1 (14-ounce) can black beans
-1 large avocado, peeled and diced
-10 taco sized tortillas
Sour Cream Sauce
-1/4 cup light sour cream
-1 clove garlic, minced
-1 tablespoon fresh lime juice
-1-2 teaspoons nutritional yeast
-Pinch cayenne pepper
-1/2 teaspoon ground cumin
-1/8 teaspoon chili powder
-4 to 6 tablespoons water, to desired thickness
-Sea salt to taste
Combine all of the ingredients for the sour cream sauce in a small bowl and stir to combine. Refrigerate until ready to use.
Spray a large baking sheet with cooking spray. Season the sweet potatoes with cumin, salt, and pepper and then pour the sweet potatoes onto half of the baking sheet. Roast at 375 for 10 minutes.
While the sweet potatoes are cooking, toss the beets in chipotle and adobo sauce. Remove the sweet potatoes from the oven and add the beets to the other half of the baking sheet. Roast for an additional 30 minutes, stirring halfway.
Near the end of the beets and sweet potatoes cooking time, toss the chopped kale with a splash of vinegar and a pinch of salt, then massage for a few minutes to tenderize.
Heat the black beans on the stovetop with lime juice and a dash of salt, then make the tacos by layering kale, black beans, sweet potatoes and beets, diced avocado and sour cream sauce into each taco shell.