Crispy Black Bean Tacos with Roasted Sweet Potatoes and Cilantro Jalapeno Aioli
A Wellness Wednesday Recipe
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Ingredients:
For the Tacos:
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, finely chopped or grated
- Optional: 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
- 2 tablespoons tomato paste
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- Two 14-ounce cans black beans, drained and rinsed
- ½ cup vegetable broth or stock
- 1 lime, juiced
- 8–10 corn tortillas
- Shredded cheese
- Guacamole, crema, and salsa for serving
For the Roasted Sweet Potatoes:
- 1 sweet potato
- 2 tablespoons olive oil
- Sea salt
- Yellow raisins
- Pepitas
For the Cilantro Jalapeno Aioli:
- 3/4 cup olive oil mayonnaise
- 1/2 cup firmly packed fresh cilantro leaves
- 1 jalapeno pepper, seeds removed, diced
- 1 1/2 garlic cloves, halved
- 1/2 lime, juiced
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon salt, or to taste
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Method:
For the Tacos:
- Preheat oven to 450°F (230°C).
- Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the diced onion for 3-4 minutes, until fragrant.
- Add the garlic and optional chipotle pepper or adobo sauce to the pan and cook for another 1-2 minutes.
- Stir in the tomato paste, chili powder, ground cumin, and smoked paprika. Cook for 1-2 minutes until aromatic.
- Add the drained and rinsed black beans and vegetable broth to the pan. Cook until the sauce thickens, about 5-7 minutes.
- Squeeze lime juice into the beans and season with salt to taste.
- Warm the corn tortillas either one at a time in a pan or in the microwave for 30 seconds, draped in a moist paper towel.
- Line a cookie sheet with foil and coat with the remaining olive oil. Add the bean mixture and cheese to the tortillas and fold them in half.
- Bake for 8-10 minutes, then remove, flip, and bake for another 8-10 minutes.
- Let the tacos cool for 2-3 minutes to get even crispier.
- Serve with guacamole, crema, and your favorite salsa.
For the Roasted Sweet Potatoes:
- While the tacos are baking, preheat the oven to 450°F (230°C).
- Coat the sweet potato with 2 tablespoons of olive oil and sprinkle with sea salt.
- Roast the sweet potato in the oven until tender, about 45 minutes to 1 hour.
- Once roasted, slice the potato in half and optionally cook on an indoor grill for a charred effect.
For the Cilantro Jalapeno Aioli:
- Place the olive oil mayonnaise, fresh cilantro leaves, diced jalapeno pepper, garlic cloves, lime juice, ground cumin, and salt in a food processor or blender.
- Blend until smooth and well combined.
Serving:
- Top the roasted sweet potatoes with cilantro jalapeno aioli, yellow raisins, and pepitas.
- Enjoy the plethora of flavors that electrify the tastebuds!