Sweet Potato, Poblano & Black Bean Tacos with Lime & Goat Cheese
Cuisine Tex-Mex, Vegetarian
Prep Time 7minutes
Cook Time 18minutes
Author Robin Gagnon
1 ⅓ - 1 ½cupschopped sweet potatoapprox. 1 large
1cupsliced Poblano pepperapprox. 2
1cupdiced sweet onion
1teaspoonsmoked hot paprikamild is fine if you prefer
1 ⅓ - 1 ½cupscanned black beanswell drained & rinsed
2teaspoonfresh lime juiceplus lime wedges
1tbschopped cilantroplus some for garnish
¼cupcrumbled goat cheese
hot sauce **optional
Melt butter in pan over med-high heat. Add sweet potato & Poblano peppers. Saute for two minutes, then add onions. Continue cooking until, the sweet potatoes are cooked through and onions are starting to caramelize.
Add the paprika, cumin & salt. Stir a couple times to toast spices & add the beans, stir to warm, then take pan off burner, to add lime juice & cilantro, stir and set aside.
Toast the tortillas under the broiler (or over flame if you have gas stove). The tortillas can burn fast so keep a close eye. Once one side is lightly toasted flip to toast the other.
Place filling on tortillas, top with a fresh squeeze of lime, a little chopped cilantro & a sprinkle of goat cheese. Splash on a little hot sauce if you like. Serve.