Apparently, I’m on a taco kick lately. This one was easy and meatless so great for a night when I forgot to thaw. The husband always wants meat but he was actually pleased with this one! This was also my first time to ever make my own refried beans! I had a can in the pantry but noticed partially hydrogenated oil on the ingredient list so I tried something else.
For the refried beans ( if you’re interested) heat the canola oil and a garlic clove. Brown on both sides-which takes about 2 minutes on each side then smash it with a fork. Add the cumin and chili powder and a touch of salt and the can of beans. Cook for about 5 minutes in pan and stir occasionally. Smash bean mixture with potato masher or fork to desired texture and squeeze some lime in. This was so easy and I had everything on hand.
Ingredients needed for Refried Black Beans
1 T Canola Oil
1 tsp Cumin
1 Garlic Clove
1 tsp Chili Powder
Pinch of Salt
1 15 ounce can of black beans
Crispy Sweet Potato Black Bean Taco’s
Refried Black Beans
Sweet Potatoes -pureed ( I bought a can of the chunks then blended it in a blender)
Cheese- I used Feta
2 Roma Tomatoes
- Pre-heat oven to 450 F. Line a large baking sheet with parchment paper and brush with a small amount of oil.
- Spread about 1 tablespoon of refried beans on half of the tortilla and top with 1 tablespoon sweet potato and a sprinkling of cheese. Fold tortilla over and repeat with remaining ingredients. Brush the top of each taco with a small amount of olive oil and bake for about 10 minutes, flipping once.
- Make the avocado salsa while tacos are baking. I basically just make a quick guacamole for the top. Add all ingredients to a medium sized bowl and mix until combined.Let tacos cool for a few minutes before eating and top with avocado salsa or whatever toppings you desire. This recipe served my family of 5! Granted my kiddo’s complained a lot because they aren’t fans of mom trying new recipes, but I will try again with them. There’s nothing not to love in this one.