I thought I’d kick off the post-Thanksgiving remainder of 2016 by sharing a recipe that’s still seasonally appropriate (sweet potato!) but is very different from the copious leftovers in your fridge. These BBQ sweet potato black bean tacos are hearty and satisfying, without being heavy. Which I think we can all agree is important right now.
These tacos are a great way to use up an extra sweet potato you have futzing around in your pantry after the Thanksgiving madness clears.
I used a similar technique to the way that I make my teriyaki roasted sweet potatoes, but with BBQ sauce. I often make my own barbecue sauce from scratch (here’s my recipe for roasted garlic sriracha BBQ sauce), and also enjoy Stubb’s brand, which is all-natural and vegan.
For the black beans, I simply tossed some cooked beans with a little more BBQ sauce and spice. Add some creamy fresh avocado (guacamole would also be great!), and a little red onion and cilantro, and you’ve got yourself some super satisfying, autumn-appropriate BBQ sweet potato black bean tacos.
This recipe would also be great with my BBQ pulled sweet potato swapped in. Hope you enjoy!
BBQ Sweet Potato and Black Bean Tacos
- 5 cups cubed sweet potato (peeled or not - up to you)
- 1 tsp olive oil
- 0.5 cup BBQ sauce scant, 2 tbsp reserved
- 1 and 1/2 cups cooked black beans (equal to a standard can)
- 2 ripe avocados cubed
- 8 small tortillas (I used whole wheat - use corn tortillas for gluten-free)
- 2 tbsp diced red onions
- 1 lime
- 1/4 cup chopped cilantro
Preheat the oven to 375 degrees Fahrenheit. Toss the cubed sweet potatoes with the olive oil and most of the BBQ sauce (reserving 2 tablespoons), and add them to a glass baking dish. Cover the dish with foil, and cook for 30 minutes. Uncover the dish, stir the sweet potatoes, and cook for another 25-35 minutes or until tender. Add more barbecue sauce if desired.
Meanwhile, warm the black beans in a small saucepan or skillet, along with the remaining 2 tablespoons of BBQ sauce. Add salt to taste. (You can also stir them in with the sweet potatoes and heat them up in the oven to save a pan).
Also while the sweet potatoes cook, squeeze fresh lime juice over the chopped avocado, and sprinkle with salt.
Warm the tortillas (I cook them for about 30 seconds per side in a dry skillet over medium heat). To each tortilla, add a scoop of sweet potatoes and black beans, a handful of avocado, and red onion and cilantro to taste. Serve immediately.
LEFTOVERS: Make the full recipe, but only prep one avocado. Save half of everything, and serve with a freshly-cut avocado when ready to eat. Leftover sweet potatoes and black beans will keep for several days in the refrigerator.
NUTRITION: Nutrition is calculated with corn tortillas and using all of the toppings.
Other delicious sweet potato recipes from the blog: