SWEET POTATO PECAN TACOS

SWEET POTATO PECAN TACOS


COOK TIME
TOTAL TIME

Author: 
Recipe type: supper
Serves: 4-6
INGREDIENTS
  • 4 cups diced sweet potatoes

  • BLACK BEAN PECAN CREAM
  • ½ cup canned light coconut milk
  • 15 ounces (about 2 cups) cooked or canned black beans, well rinsed
  • 1 cup pecans
  • Juice of 1 lime
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground sumac
  • ½ teaspoon sea salt
  • 2 garlic cloves
  • ½ jalapeno
  • Freshly ground black pepper
  • 4 corn tortillas
  • LIME COCONUT CREAM
  • Juice of 1 lime
  • ½ canned light coconut milk
  • Pinch of sea salt
  • GARNISH: chopped romaine, chopped jicima, sliced radish, fresh cilantro, sliced avocado, jalapeno,
INSTRUCTIONS
  1. Preheat the oven to 400 degrees F. On a lined baking sheet, add chopped sweet potatoes and drizzle about 1-2 tablespoons of olive oil, sprinkle with sea salt, freshly ground black pepper, ground cumin, and a pinch of ground cinnamon all to taste. Bake for 35-40 minutes or until tender. Set aside.
  2. In the meantime, make the black bean pecan cream in a food processor combine coconut milk, pecans, and black beans to create a paste. Add fresh lime juice, ground cumin, garlic, jalapeno, ground sumac, sea salt and black pepper. Adjust seasonings to taste.
  3. To make the lime cream, in a small bowl pour the coconut milk and squeeze fresh lime juice and a inch of salt, stir to combine.
  4. To serve: gently warm corn tortillas in the oven (hot from roasting the sweet potatoes or on a skillet), dollop about 2-4 tablespoons of the black bean cream onto 1 corn tortilla, place roasted sweet potatoes on top, drizzle lime coconut cream and add garnishes as an option.

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These also would be delish as a taco salad bowl.

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