IT’S TACO TIME. 
These tacos are loaded with crispy, slightly charred sweet potatoes, smoky smashed black beans, thick avocado slices, and a cool, creamy cilantro-lime Greek yogurt sauce. Depending on how much heat you can handle, these can be firey hot or just a little smoky. 
My dad recently discovered the world of fish tacos (welcome to the 21st century, sir) and suggested them for a family meal a few weeks ago when I was down on the Cape. He told me where he had them, what was in them (radicchio? No, dad, that was purple cabbage..) and how much he loved the chipotle mayo drizzled on top. What seemed like a complex, multi-step process to him was easy in my mind: tortilla+ crispy fish + cabbage slaw + creamy sauce. Got it. I can make it in 30 minutes. 
No need to look up a recipe, call someone you know south of the border, or order one from the restaurant for an example. I. Got. It. That’s the beauty of tacos; as long as you have the basic components, you can make any taco you want. These ones rely on two of my favorite flavor pairings, sweet potato and black beans, and cilantro and lime.
First, sweet potatoes get slightly charred in a cast iron skillet with plenty of salt and paprika. Then, in the same skillet, onions, garlic, and jalapeño are browned and smashed into a can of black beans. The beans get slathered on warm corn tortillas, topped with the crisp potatoes, and dolloped with a cool, creamy Greek yogurt sauce studded with cilantro and lime zest. If you’re like Kevin (read: weird) and don’t like avocado, you could pile these high with shredded lettuce and tomato. Otherwise, load ’em up with a few thick avocado slices, add an extra pinch of cilantro, and dinner is served. 
These tacos were the perfect balance of spicy, smoky, creamy, and hearty. Despite their taco-meat-less nature, there’s nothing missing in terms of taco satisfaction. You can even pile leftovers up on a bed of lettuce, drizzle with the yogurt sauce and an extra squeeze of lime, and top with some crushed tortilla chips for an easy leftover taco salad.
I hope you’ll give these tacos a try! They’re filled with protein, fiber, and antioxidants from the beans and potatoes, and are equally filling and refreshing. If you make these tacos this week (taco Tuesday, anyone?), let me know what you think! Leave a comment below or tag me #bakedgreens on Instagram so I can spy on your taco toppings. Happy Monday, friends!
Sweet Potato and Smashed Black Bean Tacos with Cilantro-Lime Yogurt
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.