Ingredients

The following ingredients have 4 Servings
  • 3 to 4 medium sweet potatoes
  • 2 Tbsp olive oil (30 mL)
  • 1 tsp each garlic powder, smoked paprika, cumin
  • ¼ tsp each chili powder, salt
  • 1 15-oz can black beans (drained, 425 g)
  • ½ cup plain Greek yogurt (can sub dairy-free, 120 g)
  • 1 to 2 Tbsp adobo sauce (from a jar of chipotle peppers, 15 g)
  • 2 cloves garlic (minced)
  • 1 Tbsp lime juice (15 mL)
  • Pinch of salt (to taste)
  • 6 to 8 small tortillas or taco shells
  • Optional toppings: pickled jalapeno, feta or cotija cheese, fresh cilantro

Instruction

  • 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.