Cuban Black Bean and Sweet Potato Tacos with Candied Plantains
Easy tacos of black beans seasoned with Cuban spices and lime and roasted diced sweet potatoes tucked into soft tacos. They're topped with shredded cabbage, radish slices and salsa verde or avocado salsa.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Vegetarian Main Dish
Cuisine: Caribbean, Cuban
Keyword: sweet potato and black bean tacos
Servings: 8
Calories: 288.7kcal
Author: Susan Pridmore
Ingredients
Spicy Black Beans and Sweet Potato Filling
2largesweet potatoes, peeled and diced into ½-inch chunks
3tablespoonsextra virgin olive oildivided
4teaspoonsChipotle Spice Rubor your favorite Mexican spice mix or chili powder.
Preheat the oven to 425˚F and line a large baking sheet with parchment paper.
Toss the diced sweet potato in 2 tablespoons olive oil and 1 tablespoon Chipotle Spice Rub. Arrange in a single layer on the lined baking sheet, and roast for 15 minutes or until tender.Alternatively, air fry at 400˚F for 8 minutes, or until tender.
Heat up 1 tablespoon olive oil in a large skillet over medium heat, and add the diced onion. Sauté for 5 minutes or until slightly tender, and turn up the stove to medium-high heat. Add the beans and ½ teaspoon (or more, to your own taste) Chipotle Spice Rub (or other spice mix to your preference). Sauté for 5 minutes until fragrant and add the roasted sweet potato cubes, a squeeze of lime, and salt. Toss and cook for an additional 2 - 3 minutes.
Warm the tortillas in the microwave oven for 15 seconds to make them pliable. Then, stuff the warm tortillas with the black bean mixture. Add the grated cabbage, cheese, and sliced radishes. Top with salsa verde. Serve warm with candied plantains.
Candied Plantains
Peel, halve (across their width), and quarter the plantains. Melt the coconut oil in a small pan over medium-low heat. Add 1 tablespoon of brown sugar and the quartered plantains. Cook until they begin to soften, turning every several minutes. Add the remaining tablespoon of brown sugar. Cook the plantains, turning only when completely caramelized, until very soft. They should still be easy to remove from the pan, but be very soft.
Notes
The nutrition information is only for the Cuban black bean and sweet potato tacos, and the listed garnishes.