- 6-inch taco shells (flour or corn)
- Romaine lettuce, chopped
- 1 sweet potato, cubed
- 1 can black beans, rinsed and strained
- ½ can of diced fire roasted tomatoes
- ¼ cup water
- ½ sweet onion, minced
- 1 tsp garlic powder
- 2 tsp sea salt
- 2 tsp pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- cilantro for garnish
In a large pot, bring 3 cups of water to a boil. Once boiling add cubed sweet potatoes.
In a separate pot heat 1 tbsp olive oil to medium heat. Add in minced onions and allow to cook until translucent. Pour in rinsed black beans, fire roasted tomatoes and ¼ cup water. Stir. Sprinkle in garlic powder, salt, pepper and paprika. Bring mixture to a boil and boil for about 5 minutes until some of the water has reduced. Turn down to medium heat and continue to cook.
In a skillet, heat 1 tbsp olive oil over medium-high heat. Strain sweet potatoes until all water is gone and pour them into the pan. The goal is to get them nice and crispy so cook on higher heat for a few minutes and then toss them to cook all sides. This should only take a few minutes. Remove from heat.
If you like, warm your tortillas. Now it’s time to assemble the tacos. Start with lettuce, use a slotted spoon to scoop up the black bean mixture, then top with crispy sweet potatoes and cilantro. Serve with limes and/or avocados.