BLACK BEAN SWEET POTATO TACOS RECIPES

Name: Spicy Black Bean and Sweet Potato Chili
Total time: 1 h
Yield: 6 servings
Ingredients: 1/4 cup coconut oil or vegetable oil; 1 large yellow or red onion, finely chopped; Kosher salt and black pepper; 6 garlic cloves, smashed and roughly chopped; 2 packed tablespoons light brown sugar; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons onion powder; 3/4 cup orange juice; 1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce; 1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces; 2 (15-ounce) cans black beans, drained; 1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted; Juice of 1 lime (about 1 1/2 tablespoons); 1 (10-ounce) bag frozen corn; Sliced avocado and red onion, for topping

SPICY BLACK BEAN AND SWEET POTATO CHILI - NYT COOKING

Spicy Black Bean and Sweet Potato Chili - NYT Cooking image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here — keep in mind that the orange or garnet “yam” you see at the grocery store is actually a sweet potato — but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

BLACK BEAN & SWEET POTATO QUESADILLAS RECIPE | FORKS OVE…

Black Bean & Sweet Potato Quesadillas Recipe | Forks Ove… image

These quesadillas, from Plant-Strong: Discover the World's Healthiest Diet, are a regular with the Engine 2 plant-strong Hall family. They are simple to make and very satisfying.

Provided by FORKSOVERKNIVES.COM

Prep Time 20 minutes

Cook Time 1 hours

Number Of Ingredients 11

Ingredients

1 large sweet potato
1 cup brown rice, cooked
8 ounces vegetarian, no added oil, re-fried beans
1 cup of salsa
1 cup fresh spinach
8 ounces black beans, drained and rinsed
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon cumin
1 jalapeño pepper, diced (optional and HOT)
6-8 whole-wheat tortillas

Steps:

Preheat oven to 375º F. Prepare a sheet pan with parchment paper.
An hour before you plan to eat, peel and quarter the sweet potatoes.
Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.
In the meantime, prepare rice in a rice cooker or on stove top as directed.
Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.
Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat. Add onion powder, chili powder and cumin to taste and stir.
Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture. Add jalapeños if desired.
Place another whole wheat tortilla on top. Press down on top tortilla with spatula with pan on medium heat for about 3 minutes. Flip with spatula and cook for another three minutes.
Voila! Cut into desired number of sections. Serve topped with salsa.
Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.

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