Black Bean and Sweet Potato Tacos with Pineapple Salsa
Ingredients
For the Taco Filling:
- 18 cups medium sweet potatoes diced
- 1¼ cups olive oil
- 12 cups yellow onion diced
- ⅓ garlic minced
- 2 #10 cans black beans drained and rinsed
- ½ cup ground cumin
- ½ cup smoked paprika
- Salt & pepper to taste
For the Pineapple Salsa:
- 2 #10 cans pineapple diced
- 6 cups red onions finely chopped
- 10 jalapeños minced (optional)
- 2 cups fresh squeezed lime juice
- 3 cups fresh cilantro chopped
- Salt to taste
For Assembly:
- 200 small corn tortillas
- Optional toppings: avocado slices, shredded lettuce, or Greek yogurt
Instructions
Cook the Potatoes:
- Boil diced sweet potatoes until fork-tender (about 7–10 minutes).
- Sauté in a skillet with olive oil until golden and crispy.
Prepare the Filling:
- Add onion and garlic to the skillet with potatoes. Cook until softened.
- Stir in black beans, cumin, paprika, salt, and pepper. Cook for 5-6 minutes.
Make the Pineapple Salsa:
- Combine chopped pineapple, red onion, jalapeño, lime juice, cilantro, and salt in a bowl.
- Mix well and chill until ready to serve.
Warm the Tortillas:
- Heat tortillas in a dry skillet or microwave until soft and pliable.
- Spoon the potato-black bean mixture into tortillas and top with salsa.
Nutrition
Serving: 1eachCalories: 357kcalCarbohydrates: 70gProtein: 12.1gFat: 4.4gSaturated Fat: 0.6gSodium: 460mgPotassium: 1112mgFiber: 15.5gSugar: 22.5gCalcium: 119mgIron: 4mg
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