Roasted Sweet Potato, Pecan and Black Bean Tacos

By Catherine Bergen, chef-owner of C Casa in Napa, CA

Ingredients

1 pound sweet potatoes, washed, peeled and diced


1 teaspoon olive oil


1 teaspoon Kosher salt


1 teaspoon freshly ground black pepper


1 cup cooked black beans, rinsed and drained


8 fresh corn tortillas


2 tablespoons garlic aioli or mayonnaise


4 cups pea shoots


4 small radishes, thinly sliced


¼ cup crumbled goat cheese


1/3 cup crumbled pecans


Cilantro sprigs and sea salt, for garnish


 

Avocado Serrano Crema


2 tablespoons Mexican crema or sour cream


2 tablespoons crushed avocado


1 tablespoon fresh cilantro (with stems)


1 teaspoon lime juice


1/8-1/4 small serrano chili pepper


½ teaspoon Kosher salt


½ teaspoon freshly ground black pepper

Directions

1. Preheat oven to 375° F.

 

2. Prepare Avocado Serrano Crema by combining all ingredients in a blender or food processor. Mix well until smooth. Set aside.

 

3. In medium bowl, combine sweet potato, olive oil, salt and pepper. Spread on cookie sheet, place in oven and roast 20 – 25 minutes, turning once, or until tender and golden brown.

 

4. In large saucepan, warm beans over medium heat. Add cooked sweet potato.

 

5. To serve, warm tortillas in oven. Spread each with garlic aioli. Top tortillas with the sweet potato bean mixture, followed by the pea shoots, radish and goat cheese. Drizzle with Avocado Serrano Crema. Garnish with pecans, cilantro and salt.

Roasted Sweet Potato, Pecan and Black Bean Tacos

Nutritional Information

Based on 8 servings.

Per serving:

Calories

220

Total Fat     

9g

Saturated Fat  

1.5g

Monounsaturated Fat

3g

Polyunsaturated Fat

1g

Cholesterol

25mg

Sodium

940mg

Carbohydrates

31g

Dietary Fiber      

6g

Protein

7g

Vitamin D

0mcg

Calcium

39mg

Iron

2mg

Potassium

243mg