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Sweet Potato and Smashed Black Bean Tacos with Cilantro-Lime Yogurt

Chelsea Colbath
Quick, easy tacos filled with charred sweet potatoes, smoky smashed black beans, and a cilantro-lime yogurt sauce.
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TOTAL TIME: 20 minutes
Time 25 minutes
Servings 4

Ingredients
  

Sweet Potatoes

  • 2 small or 1 large sweet potato diced
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon each black pepper and smoked paprika

Beans

  • 1/2 a small red onion diced
  • 1 clove garlic diced
  • 1 jalapeno seeded and diced
  • 1 Tablespoon olive oil
  • 1 15- ounce can black beans drained
  • 1 teaspoon cumin
  • 1/4 teaspoon each salt and black pepper

Yogurt

  • 1/2 cup Greek yogurt I used full fat- sour cream can be used instead
  • zest + juice of 1 lime
  • a bag handful of cilantro chopped
  • a pinch of salt + pepper

Toppings

  • 1 avocado sliced
  • extra cilantro
  • 8 small corn tortillas lightly warmed in oven or microwave

Instructions
 

  • 1. Heat a cast iron or other large skilled over medium heat. Add sweet potatoes, 2 T olive oil, and spices to the skillet and cook, stirring occasionally, for 15 minutes. Sweet potatoes should be soft, golden, and charred in some spots. Transfer to a bowl and put the skillet back on the heat.
  • 2. Add 1 T olive oil and diced onion, garlic, and jalapeno into the empty skillet. Cook for 1-2 minutes, or until garlic is just starting to brown. Add black beans and spices, and smash with the back of a spoon/lightly mash with a potato masher until beans are mostly mashed. Turn off heat as soon as beans are mashed.
  • 3. Add all yogurt ingredients to a small bowl and stir to combine.
  • 4. Assemble tacos: spread each tortilla with a spoonful of beans and a scoop of sweet potatoes. Dollop on yogurt sauce, and add sliced avocado and extra cilantro if desired.