Sweet Potato and Black Bean Tacos with Swiss Chard Pesto
- 2 large sweet potatoes, scrubbed, dried and cut into 1/2 inch cubes
- 1 tablespoon oil
- 1 tablespoon chipotle chili powder
- 1 teaspoon cumin seeds, toasted and ground
- 1 tablespoon oil
- 1 small onion, diced
- 1 clove garlic, chopped
- 1 tablespoon chipotle chili powder
- 1 teaspoon cumin seeds, toasted and ground
- 1 (19 ounce) can black beans, drained and rinsed
- 1 batch swiss chard pesto
- 12 corn tortillas, warmed
- 1 large avocado, diced
- 1/4 cup queso fresco, crumbled
- cilantro to taste
- lime wedges to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Avocado, large (1)
- Black beans (1 (19 ounce) can)
- Chipotle pepper, powder (2 tablespoon)
- Cilantro (1)
- Cumin, toasted and ground (2 teaspoon)
- Garlic (1 clove)
- Lime, wedges (1)
- Onion, small (1)
- Sweet potatoes, large (2)
- Condiments
- Swiss chard pesto (1 batch)
- Cooking & Baking
- Vegetable oil (2 tablespoon)
- Bread & Baked Goods
- Corn tortillas (12)
- Dairy
- Queso fresco (1/4 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published February 24, 2012 (11 months ago).
100 people saved this recipe.
