Spice up weekdays with taco night

(NC)This hearty taco recipe features sweet potatoes, navy beans, corn and a spicy chipotle crème for a vibrant, healthy dinner from Ontario Bean Growers.

Bean and Sweet Potato Tacos

Prep time: 15 minutesCook time: 20-25 minutes

Yield: 10-12 tacos

Ingredients:

• 1 large sweet potato, diced, about 1/2” cubes

• 1/2 cup (125 mL) water, divided

• 1 clove garlic, minced

• 1 can (540 mL) navy beans, drained and rinsed

• 1/2 cup (125 mL) corn, canned or frozen and defrosted

• 1 tsp (5 mL) paprika

• 1/2 tsp (2 mL) cumin

• 1/2 tsp (2 mL) chili powder

• 2 limes

• 1 avocado, diced

• 12 corn tortillas

• 1/4 cup (60 mL) fresh cilantro, chopped

• 1/2 cup (125 mL) plain Greek yogurt

• 1/4 tsp (1 mL) chipotle chili powder

• Juice from half a lime

• 1/8 tsp (0.5 mL) chipotle chili pepper (optional)

Directions:

1. In a large non-stick skillet over medium heat, add diced sweet potatoes and 1/4 cup water. Cook until tender, about 10 to 15 minutes. Add garlic and navy beans, cook 2 to 3 minutes until garlic is fragrant and beans are heated through. Add corn, paprika, cumin, chill powders and remaining water. Cook until water has evaporated, about 3 to 5 minutes.

2. To make the sauce, add yogurt, chipotle powder (more if you would like it spicier) and lime juice to a small bowl; stir until combined. 

3. Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.

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