Oh my goodness, just looking at these tacos makes me hungry! I’ve been making these tacos for a few years now, and they’re one of my husband’s most requested meals. You can make them with either homemade corn tortillas or store bought. These days with a one and three year old, I buy corn tortillas, but making your own with masa harina and water really bring these tacos to a whole other level.
These tacos are smoky and spicy from the adobo sauce but also sweet from the sweet potato and red bell pepper. The yogurt sauce adds a really cool and creamy freshness on top of the warm filling. You can easily make these vegan by using the thickest, plain and unsweetened vegan yogurt you can find.
Spicy Sweet Potato & Black Bean Tacos with Garlic Yogurt Sauce
Course: Main, EntréeCuisine: MexicanDifficulty: Easy5
servings20
minutes30
minutes50
minutesIngredients
2 tbsp olive oil
1 medium onion, chopped
1 lb sweet potatoes, diced
1 medium red bell pepper, chopped
1.5 cups cooked black beans or 1 (15.5 oz) can black beans
2 tbsp adobo sauce*
1/2-1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1.25 cups plain Greek yogurt
15 corn tortillas
Directions
- Heat the olive oil in a large skillet over medium heat. Add the onion, sprinkle with a pinch of salt, and saute until soft, about 5 minutes.
- Add sweet potatoes, red bell pepper, and black beans. Stir with the onion. Add the adobo sauce and sprinkle with a couple pinches of salt and black pepper. Saute until the potatoes are tender. If the pan gets too dry, add ¼ – ½ cup water starting with ¼ cup and adding more if needed. Cover with a lid. Once tender, adjust seasoning if necessary.
- Mix yogurt, garlic, and a few pinches of salt and black pepper together. Taste and add more salt and black pepper if needed.
- Warm the corn tortillas in the microwave for a few seconds or in a pan on the stove for a couple minutes so they are pliable then divide the filling evenly into them. Top each taco with some of the garlic yogurt sauce. Serve warm!
Notes
- *To make the adobo sauce, puree one can of chipotles in adobo sauce. You can freeze leftover sauce in ice cube trays. Alternatively, you can just puree enough to make 2 tablespoons.
- You can store the filling, sauce, and tortillas separately in the refrigerator in airtight containers for 3-5 days.
