Monday, February 3, 2014

Recipe: Delicious Dinner - Chipotle Sweet Potato, Black Bean & Guac Tacos

Last week, after feeling like I was in a dinner rut and also not wanting to go do grocery shopping, I found myself in trouble.

I had all sorts of random meal components, but not enough to make what seemed to be a complete meal... until Google proved me wrong!

I've been stocking up on sweet potatoes and avocados lately, since I read they are high in potassium and great for helping with muscle recovery after tough workouts.  (Jury's still out on that one, I'll let you know in a few weeks if I agree... assuming I can keep incorporating them regularly in my diet).  After doing a quick Google search for a "Sweet Potato and Avocado recipe", I ended up with the below.  Which I found quite delicious.  So, I thought I'd share.



Chipotle Sweet Potato, Black Bean & Guac Tacos
(originally found here)

Prep time: 
Cook time: 
Total time: 
Serves: 2 people, or 4 tacos
(Another fair warning - this ended up making 6 tacos for us, and was very filling.  It might even work out for 3 adults if you serve with a side salad, or some other dish.)
Taco Ingredients
  • 1 tablespoon olive oil
  • ½ medium onion, diced
  • 1 medium sweet potato, cut into ½” cubes
  • ½ cup black beans
  • 1 chipotle in adobo sauce
  • 2 tablespoons adobo sauce
  • 1 tablespoon honey (find a honey substitute, and these would be totally vegan)
  • Juice from one lime
  • 4 taco shells, hard or soft (I chose soft flour since I'm not a hard shell fan)
Guacamole Ingredients
  • 1 avocado
  • ¼ medium onion, diced
  • 1 clove garlic, minced
  • ¼ serrano pepper, diced
  • ¼ teaspoon salt
  • juice from ½ lime
  • 1 small tomato, diced
  • handful of cilantro
  1. Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.
  2. In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low. Add beans and continue to cook until sweet potatoes have softened, 10-15 minutes.
  3. While sweet potatoes cook, scoop out the insides of the avocado. Add onions, garlic, pepper, salt, and lime juice. Mash until the guacamole has your favorite consistency. Fold in tomato and cilantro. Taste and add more salt if needed.
  4. To serve, scoop a spoonful of guacamole onto the bottom of the taco and layer with sweet potato mixture. Sprinkle extra cilantro on top if desired.


  1. Sounds like an amazing vegetarian recipe! I am a HUGE fan of avocados - I can go through guacamole like water. I also love sweet potatoes and I think black beans are such an amazingly versatile ingredient. Who would have thought that the three put together could make such a creative and healthy dish?!?

    1. Girl! You really should eat this - all that potassium is GREAT for runners!! Let me know if you end up giving it a try.