Sweet Potato & Black Bean Tacos with Cranberry-Orange Salsa

Sweet Potato & Black Bean Tacos with Cranberry-Orange Salsa

These Sweet Potato & Black Bean tacos with cranberry-orange salsa tick all of the pleasure sensors with smoky, sweet, tangy, and tart, soft and crunchy. A step outside of your ordinary taco, they’re also a way of using holiday leftovers in a unique way.

Ingredients

  • 1 large sweet potato, cut evenly into 1/2 inch pieces
  • 2 teaspoons extra virgin olive oil, divided
  • Pinch of salt
  • 2 cloves garlic, minced
  • 1/3 cup chopped yellow onion
  • 1 1/2 cups (1 15 ounce can) black beans, drained and rinsed
  • 1 chipotle pepper in adobo sauce, seeded if desired
  • 1 teaspoon adobo sauce from can
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 cup water + 1 to 3 Tablespoons
  • 6 Hard Corn Taco Shells
  • Toppings: (Any or all of the following) Chopped green leaf lettuce, additional raw onion, chopped cilantro leaves, jalapeño slices
  • 1 batch Cranberry-Orange Salsa
Read the whole recipe on Cadry's Kitchen