sweet potato and black bean tacos with chili lime almonds

Sweet Potato and Black Bean Tacos with Chili Lime Almonds

This recipe is inspired by the sweet potato tacos at one of my favorite LA based food trucks, the Guerrilla taco truck. Wes Avila’s taco truck (also a favorite of food critic Jonathan Gold) is not your average taco truck – would a normal taco truck serve foie gras and bacon tacos or uni tostadas? The menu changes weekly and it's always delicious enough to entice one to drive across the city to track down the Guerrilla truck.

In this recipe roasted sweet potatoes are served on flour tortillas with black beans, crumbled cotija cheese, spiced chili lime almonds and a bit of smoky chipotle salsa. These vegetarian tacos definitely don’t skimp on the flavor. Roasting the sweet potatoes brings out the natural caramelized flavor. The spiced chili lime almonds are so good I make a double batch just to snack on while the sweet potatoes are roasting.

 

Ingredients:

For the chili lime almonds:

1 cup slivered almonds

1 tablespoon extra-virgin olive oil

1 teaspoon chili powder

1 teaspoon lime zest

1 teaspoon lime juice

½ teaspoon kosher salt

 

For the filling:

2 medium sweet potatoes, peeled and diced

6 tablespoons extra-virgin olive oil, divided

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 (15½ -ounce) can black beans, rinsed and drained

¼ teaspoon cayenne

½ teaspoon coriander

½ teaspoon cumin

 

For serving:

6 small flour tortillas, warmed

2 green onions, thinly sliced

½ cup crumbled Cotija cheese

¼ cup chopped cilantro

1/3 cup smoky chipotle salsa

 

Instructions:

For the chili lime almonds:

In a medium mixing bowl toss the almonds in the olive oil, chili powder, lime zest, lime juice and salt. Heat a medium non-stick sauté pan over medium-low heat and add the spice-coated almonds. Stir occasionally until the almonds are toasted and dried, about 10 minutes. Remove to a bowl and set aside.

 

For the filling:

Preheat the oven to 400ºF. Toss the sweet potatoes in 3 tablespoons of the olive oil and arrange in a single layer on an aluminum foil-lined baking sheet. Season with salt and pepper and roast until tender and golden brown, about 20 minutes.

Heat a medium saucepan over medium heat, add the beans, remaining olive oil, cayenne, coriander and cumin. Stir until the ingredients are combined and the beans are heated through and slightly mashed, about 5 minutes. Remove from heat and set aside.

 

For serving:

Spread a spoonful of the black beans on a tortilla and fill with a scoop of sweet potatoes then top with green onions, cotija cheese, almonds and about 2 teaspoons of salsa. Serve immediately.

 

Makes 6 tacos.  

 

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