This little recipe is one of my staples, and something my girlfriends and I love to make together on a regular basis (and are a little obsessed with). It is marvelously simple to make, is great for lunch leftovers, and the mix of flavors is so unique and delightful. Who would have thought of balsamic glaze on a taco? Brilliant.
Assemble the following ingredients into soft corn or flour tortillas:
- Roasted sweet potatoes (Preheat oven to 350°. Chop 4-5 sweet potatoes into small chunks, drizzle with olive oil, add salt and pepper to taste. Roast 30 mins or until tender/slightly crispy.)
- Canned black beans, rinsed, drained, and warmed
- Goat cheese crumbles
- Balsamic glaze (I found mine at Trader Joe’s, in the olive oil section.)
- Kosher salt to taste
I wish I could give credit to the genius who thought of this amazing dish, but I’ve looked all over for the original recipe and have failed to find it. At any rate, I hope you enjoy it as much as I do (every week)!
8 thoughts on “Sweet Potato & Black Bean Tacos”
WINNING combo. I do butternut + black bean + kale+ hot sauce all the time but you’re upping the game with arugula and goat cheese. I need to get these on the menu for next week! Thanks for sharing! Happy Monday!
Yum! Thanks for the new idea! xo
These look so, so good!
Looks really yummy…would love to have that when we come to visit!
You got it! xo
Definitely going to try this! Yummy!