Alright guys, I’ve been working on improving the online veggie taco situation and I’m pretty sure I have it figured out.

Firstly, refried beans. Why aren’t these talked about? They need to be talked about! They are SO good. A little bit of salt, a pinch of cumin, some garlic and a can of black beans and BAM! Magic. Super easy and super delicious. It’s a struggle for me not to eat these right from the pot.

Secondly, sweet potatoes. Regular potatoes are good…but sweet potatoes?! Sweet potatoes are gold. Packed with Vitamin A and iron, these little gems caramelize and crisp up in the oven, adding the perfect bite to these tacos. YUM!

And is it even a taco without pico? I think not. Finely diced tomatoes, jalapeños, red onion, cilantro, sweet pepper, salt and some lime juice adds the acid that these tacos need! Gah.

Finally… TOPPINGS. Toppings on toppings on toppings. I like to play this game called How many items can I fit on my tortilla before it won’t close? Guess what? It never closes, and I always win. Avocado, fresh radish slices, cilantro…maybe even sour cream?! The possibilities are endless.

Nestle it all in a warm little corn tortilla and call it a day. Taco Tuesday mic drop.

Refried Beans and Sweet Potato Tacos with Pico de Gallo

Servings: 4

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

For the sweet potatoes:

• 1 extra-large sweet potato, diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp ground coriander
• 1/2 tsp salt
• pepper

For the pico de gallo:

• 2 firm Roma tomatoes, finely diced*
• 1/2 of one jalapeño, finely diced and seeds removed
• 1/2 of one medium-sized red onion, finely diced
• 1/2 of one sweet bell pepper (any colour), finely diced**
• 2 tbsp fresh cilantro, chopped
• juice of one lime (about 2 tbsp)
• 1/2 tsp salt
• pepper

For the refried beans:

• 1 tbsp olive oil
• 1/2 tsp cumin
• 1 clove garlic, minced
• 1 (19 oz) can black beans
• 1/2 tsp salt
• pepper

• 8 small corn tortillas

Toppings:

• avocado slices
• radish slices
• sour cream
• fresh cilantro
• scallions
• squeeze of lime

Instructions:

For the sweet potato:

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
2. In a bowl, drizzle diced sweet potato with olive oil and sprinkle with cumin, coriander, salt and a few grinds of black pepper. Toss until potatoes are coated with oil and spices. Spread onto baking sheet and bake for 18-20 minutes, stir, and then bake for another 5-10 minutes or until your sweet potatoes are tender and have browned on the outside.

For the pico de gallo:

1. While the potatoes are cooking, add all pico ingredients to a medium-sized bowl with a few grinds of pepper. Mix to combine and place in the fridge to marinate.

For the refried beans:

1. Drain the can of black beans over a bowl or measuring cup to reserve the canning liquid. Measure out 1/4 cup of the liquid and add another 1/4 cup of water to it to make 1/2 cup of liquid. Set aside.
2. In a small pot, heat the olive oil over medium heat. Add the cumin and garlic and fry for about 30 seconds (or until garlic is fragrant – don’t burn!).
3. Add black beans, the reserved liquid, salt and a few grinds of black pepper and cook on medium low for about 12-13 minutes. Use a potato masher (or a fork) to mash up the beans until fairly smooth and cook for another 2-3 minutes.

Assembly:

1. Warm up the corn tortillas by placing them over medium heat in a dry pan for 30 seconds to one minute on each side, or just throw them directly on the rack of your oven after your sweet potatoes are done cooking and the oven is turned off. They warm up quickly, about 30 seconds per side.
2. Top warm tortillas with the refried beans, followed by the sweet potatoes, pico de gallo and your choice of toppings. Don’t skimp on the toppings!

NOTES:

*If you don’t have Roma tomatoes, any tomato will work.

** I prefer to use a yellow pepper for the pico de gallo as it adds a nice colour contrast.

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