Experience the fusion of smoky barbecue flavors with South Indian zest in these delicious sweet potato and black bean tacos. A perfect blend of textures and spices, these tacos are a delightful twist on traditional barbecue dishes.
Ingredients: 2 cups diced sweet potatoes. 1 can 15 oz black beans, drained and rinsed. 1 tablespoon olive oil. 2 teaspoons barbecue spice blend. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded red cabbage. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. Lime wedges for serving.
Instructions: Preheat the oven to 400F 200C. In a bowl, toss the diced sweet potatoes with olive oil, barbecue spice blend, ground cumin, paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Spread the seasoned sweet potatoes on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender, stirring halfway through. In a skillet over medium heat, warm the black beans until heated through. Warm the corn tortillas in a dry skillet or microwave according to package instructions. Assemble the tacos by placing a spoonful of black beans on each tortilla, followed by the roasted sweet potatoes. Top with shredded red cabbage, diced tomatoes, and chopped cilantro. Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your BBQ spiced sweet potato and black bean tacos with a zesty South Indian twist!
Prep Time: 15 minutes
Cook Time: 25 minutes
Daniel Francishirst
