Roasted Yam and Black Bean Tacos

Roasted Yam and Black Bean Tacos 1

I have been craving a lot of Mexican inspired food lately.  Maybe it has something to do with the fact that Cinco de Mayo is next week, or just that the weather has been warm and perfect here lately.  Whatever the case, I made some delicious roasted yam and black bean tacos last week, that were so good, I wanted to share the recipe with you all.

Roasted Yam and Black Bean Tacos 2

Yams are a staple in my diet lately.  They are so delicious with anything!  So I paired them with black beans, and a salsa filled with lots of fresh veggies, and some avocado for my tacos.  They were so flavorful and tasty!  My boyfriend Eric who is originally from Arizona always tells me though that none of the Mexican food in Minnesota is authentic, including my Mexican food.  But that doesn't matter to me as long as it is damn good and I like it! That said, he really enjoyed the tacos, even if they were my Mexican inspired food.  And so did I!

Roasted Yam and Black Bean Tacos 3

Roasted Yam and Black Bean Tacos

Makes 4, serves 2

1 medium garnet yam, diced

olive oil

1/2 small onion, diced

1 garlic clove, minced

1 cup cooked black beans

1/2 tsp cumin

1/2 tsp chili powder

1/8 tsp ground chipotle powder

sea salt to taste

Salsa:

1 medium, ripe organic tomato

4 scallions, sliced

1 bell pepper, sliced

1 jalapeno, seeded and diced

juice of one large lime

1/4 cup chopped fresh cilantro

1 garlic clove, minced

sea salt to taste

1 cup diced avocado

4 sprouted corn tortillas

Preheat the oven to 375F.  Toss the yams with just enough oil to coat, and spread them out on an oiled sheet pan.  Roast the yams for about 25 minutes until starting to brown and tender.

Meanwhile, sauté the onion in the olive oil in a medium pan over medium heat until translucent, about 5 minutes.  Add the garlic, beans, spices, and sea salt and cook a few minutes more.  When the yams have finished roasting, toss them with this mixture.

To make the salsa, mix together the tomato, scallions, bell pepper, jalapeno, lime juice, cilantro, garlic and sea salt in a bowl.

To assemble the tacos, spoon some of the yam and black bean mixture onto each shell, then some of the salsa, then some avocado.  Serve!

Roasted Yam and Black Bean Tacos

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

3 Comments
  1. Kaleta Burruto
    April 30, 2015 at 03:42
    Reply

    These look delicious. I check your Pinterest boards to pin the recipes... Are we not able to pin directly from this website? Thanks...

    • April 30, 2015 at 11:30
      Reply

      Not yet, I haven't figured out how to add it yet.

      • Kaleta Burruto
        May 1, 2015 at 00:34
        Reply

        Thanks! :)

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