Here’s a quick and nutritious weeknight dinner, made especially efficient if you have leftover roasted sweet potatoes. Combining the potatoes with jalapenos, goat cheese, and black beans makes these tacos a little sweet, a little spicy, and a little tangy. Add cabbage for some crunch and cilantro to brighten things up, and dinner is served! Perfect for that Meatless Monday or Taco Tuesday (or both — I promise they’re that good!).
If your usual stash of produce looks like mine, you just might have all of these ingredients on hand and ready to go; if not, you’ll just need to add a few ingredients to your weekly shopping list.
The only thing here that takes a little forethought is the roasted sweet potato. Lately, whenever I’ve baked sweet potatoes for dinner, I throw in a couple of extras to use in the next few days. And while incorporating the leftovers into tacos is one of my favorite ways to use them, I also incorporate them into muffins or incorporate them into a frittata waffle.
And if you don’t have the time to roast whole sweet potatoes, you could dice a couple and saute them on the stove. Slightly more effort than roasting them whole, but a faster process. Go with whatever works for you!
And the beauty of serving these tacos to kids is that the mashed sweet potato helps hold all the filling together in the tortilla. No more dinnertime tears over spilled tacos (is ours the only family that suffers through this crisis?).
I’ve been making this recipe for Sweet Potato and Black Bean Enchiladas from A Couple Cooks for years, and always sub in goat cheese for the shredded jack cheese. And sometimes when I’m too lazy to turn this great filling into legitimate enchiladas, I just roll it into burritos.
So when I saw Heidi Swanson of 101 Cookbooks create a similar taco version, I was inspired. Tacos night is everyone’s favorite night at our house, and I’m always looking for new ways to make our tacos interesting, nutritious, and efficient. It didn’t take long for this to become a staple.
For a more sophisticated version using purple sweet potatoes and pickled onions, visit Heidi’s post!
Sweet Potato Tacos
Here's a quick and nutritious weeknight dinner, especially if you have leftover roasted sweet potatoes. Combining the potatoes with jalapenos, goat cheese, and black beans makes these tacos a little sweet, a little spicy, and a little tangy.
- 3 medium sweet potatoes
- salt and pepper
- 3 cups cooked black beans about two cans, drained and rinsed
- 3 jalapenos seeded and chopped
- 4 ounces goat cheese
- 1/4 head cabbage sliced very thinly
- 1 bunch cilantro chopped
- 12 corn tortillas
To roast sweet potatoes: preheat oven to 400. Scrub potatoes, dry them, prick them in a few places with a fork, and place on a baking sheet. Roast for 30-60 minutes (depending on size) until very soft when squeezed.
Cut roasted potatoes in half, scoop out flesh into a bowl, and season with salt and pepper.
Warm black beans in the microwave or on the stovetop, and season with salt and pepper.
To prepare the tacos: warm corn tortillas in a skillet one at a time for 30-60 seconds per side, until beginning to develop a little color. Fill the tortillas with 1/4 cup sweet potatoes and 1/4 cup black beans. Add jalapenos, goat cheese, cabbage, and cilantro to taste.