About the Recipe
Looking for a flavorful, plant-forward twist on taco night? Our Spicy Sweet Potato & Bean Taco brings the perfect balance of heat and sweet. Roasted sweet potatoes, seasoned with smoky chili and cumin, deliver a warm and satisfying bite. They’re paired with a zesty black bean salsa and topped with a crisp, refreshing jicama slaw, adding a delightful contrast of textures. All of this goodness is tucked into a warm flour tortilla, making each bite a vibrant celebration of fresh, sustainable ingredients.
Ingredients
For the Black Bean Salsa:
1/2 cup canned black beans, drained and rinsed
1 Roma tomato, cored and diced
3 Tbs. red onion, diced
1 Tbs. red wine vinegar
1 Tbs. olive oil
1 1/2 tsp. cilantro, chopped
1/8 tsp. kosher salt
1/8 tsp. cumin
1/8 tsp. chili powder
ground black pepper to taste
For the Orange Jicama Slaw:
2/3 cup jicama, peel and julienne
1/4 cup orange, peeled, seeded, and sectioned
2 Tbs. orange juice
1/4 cup carrot, shredded
3/4 cup red pepper, seeded and julienne
1/4 cup green onion, sliced
1/2 of a large jalapeno, seeded and minced
black pepper to taste
For the Spicy Sweet Potato:
1 lb. sweet potato, peeled and cubed
1 3/4 tsp. vegetable oil
1/2 tsp. cumin
1/2 tsp. chili powder
For the Taco:
8 flour tortillas
Preparation
For the Black Bean Salsa:
Step 1
Combine all ingredients. Mix well.
Step 2
Cover and chill until you're ready for your tacos!
For the Orange Jicama Slaw:
Step 1
Combine all ingredients. Toss to evenly coat.
Step 2
Cover and chill until you're ready for your tacos!
For the Spicy Sweet Potato:
Step 1
Preheat oven to 350 F.
Step 2
Combine the sweet potato, oil, cumin, and chili powder, tossing to evenly coat.
Step 3
Place the coated potatoes on a sheet pan in a single layer.
Step 4
Bake until golden brown and tender, about 15 minutes.
Assemble your taco:
Step 1
Layer the following across the center of a tortilla:
1/4 cup Spicy Sweet Potato
1/8 cup Black Bean Salsa
1/8 cup Orange Jicama Slaw
Step 2
Enjoy your delicious spicy sweet potato and bean taco!