Chipotle Sweet Potato Tacos with Black Beans and Guacamole
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 tacos 1x
Ingredients
Scale
- Sweet Potatoes
- 1 tablespoon olive oil
- ½ medium red onion, diced
- 1 medium sweet potato, cut into 1/4" cubes
- ½ cup black beans, drained and rinsed if using canned
- 1 chipotle in adobo sauce
- 2 tablespoons adobo sauce
- 1 tablespoon honey
- Juice from one lime
- Guacamole
- 1 avocado
- ¼ medium onion, diced
- 1 clove garlic, minced
- ¼ serrano pepper, diced
- ¼ teaspoon salt
- juice from ½ lime
- handful of cilantro
- 4 taco shells (hard or soft)
- extra cilantro, for topping
Instructions
- Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.
- In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low. Add beans and continue to cook until sweet potatoes have softened, 10-15 minutes.
- While sweet potatoes cook, scoop out the insides of the avocado. Add onions, garlic, pepper, salt, and lime juice. Mash until the guacamole has your favorite consistency. Fold in tomato and cilantro. Taste and add more salt if needed.
- To serve, scoop a spoonful of guacamole onto the bottom of the taco and layer with sweet potato mixture. Sprinkle extra cilantro on top if desired.