Homemade Taco Recipe with Sweet Potato and Refried Beans
Ingredients
For the Potatoes
- 1 sweet potato
- 1/2 tsp cumin
- 1/2 tsp paprika powder
- Salt and pepper
- Pinch of chili powder
For the Refried Beans
- 2 cans black beans or pinto beans
- 1/2 onion
- Olive oil
- Salt and pepper
- 1/2 tsp cumin
- 1/2 tsp paprika powder
- Pinch of chili powder
- Juice of 1 lime
- 1/2 bunch cilantro
- 2 garlic cloves
For the Pico de Gallo
- 1/2 onion
- 1/2 bunch cilantro
- 4 tomatoes
- 1 garlic clove
- 1 tbsp olive oil
- Salt and pepper
- Splash of lime
For the Tacos
- Corn tortillas
- 1 cup guacamole
Preparation
For the Sweet Potatoes
Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) with two-sided heat.
Chop the sweet potatoes into small cubes.
Place the sweet potato cubes on a baking tray lined with baking paper.
Season with cumin, paprika powder, salt, pepper, and a pinch of chili powder.
Bake for about 20 minutes, flipping the cubes occasionally.
For the Refried Beans
Heat oil in a pan.
Chop the onion and sauté for a couple of minutes.
Add chopped garlic to the pan.
Stir in cumin, paprika powder, and chili powder.
Drain and rinse the beans, then add them to the pan.
Pour in about half a cup of water and cover the pan. Cook for five minutes.
Blend the beans to a thick texture or mash them, as desired.
Add lime juice and chopped cilantro.
For the Pico de Gallo
Chop the tomatoes, garlic, and onion into tiny pieces and place them in a bowl.
Add olive oil, lime juice, salt, and pepper.
Mix in chopped cilantro.
For the Tacos
Heat up a pan without oil.
Briefly fry the corn tortillas on both sides for a couple of minutes each.
Serve the tacos with sweet potatoes, refried beans, pico de gallo, guacamole, and additional lime and spices.
