Description
These tacos are a culinary adventure you won't want to miss. The sweetness of the potatoes pairs perfectly with the earthy richness of the red beans, creating a delightful harmony of flavors and textures. Whether you're a taco aficionado or just looking for a delicious and satisfying meal, these open-face wonders are a must-try. They're a celebration of simple ingredients coming together to create something truly special for your taste buds.
Ingredients
1 large sweet potato, cubed
1 T. olive oil
1 t. ground cumin
Sea salt and black pepper, to taste
1/2 c. water
1/2 c. apple cider vinegar
1 t. salt
2 t. sugar
1 red onion, halved and thinly sliced
1 14-oz. can red kidney beans, rinsed and drained
1 avocado
1/2 c. sour cream
1 garlic clove
1 lime, juiced
4 large or 8 small tortillas
1/2 c. fresh parsley, chopped
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
- In large bowl, toss sweet potatoes with olive oil and ground cumin. Season with salt and pepper, to taste. Arrange on prepared baking sheet. Roast 20-25 minutes or until brown and slightly crisp around the edges.
- While sweet potatoes roast, heat water, vinegar, salt, and sugar in a small saucepan to a steady simmer.
- Place red onion in a glass jar. Pour vinegar mixture over the onions. Cool 10-15 minutes at room temperature and then transfer to refrigerator to chill. (The pickled onions will have best flavor if made in advance).
- Meanwhile, combine avocado, sour cream, garlic, and lime juice in a blender. Blend until completely smooth and creamy.
- Assemble tacos by spreading a dollop of avocado sauce on each tortilla, followed by roasted sweet potato chunks, black beans, pickled red onion, and fresh parsley. Enjoy!
- Prep Time: 3 hours
- Cook Time: 35 minutes