Black Bean, Sweet Potato, and Chicken Tacos

This sweet potato, black bean and chicken taco does not exactly evoke health when that tortilla gets crispy and that cheese gets melty in the oven, especially when you add sour cream or my avocado tomatillo salsa. But sometimes that is exactly what you want, a healthy dinner that doesn’t feel that way. They can also very easily be made vegetarian by just omitting the chicken.

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Ingredients:

For the tacos:

6 chicken thighs, cooked and shredded

2 large sweet potatoes, peeled, cut into small cubes

2 tbsp olive oil

1 small yellow onion, diced

1 can of refried black beans

2 chipotle peppers in adobo sauce, finely diced

1 tbsp of adobo sauce, from the can with the chipotle peppers

3 tsp cumin

1.5 tbsp garlic powder

1.5 tbsp paprika

Mexican cheese blend

4 small tortillas (I used @sietefoods )

Sour cream

Avocado/ tomatillo salsa for dipping

Let's Assemble!

Essential Equipment

My big ole' bowls are the Anthropologie Briar pasta bowls and they are unfortunately no longer available. The closest thing that I could find are the Ginny pasta bowls, also adorable, but shinier than the Briar ones.

My 9x 13 baking dish is the Hot Dish from Great Jones in color broccoli. It is well loved and in great shape!

My measuring cups are also from Great Jones. Cutest of all time.

For the tacos:

Preheat oven to 425F.

Season chicken thighs with salt, pepper, .5 tbsp garlic powder, 1 tsp of cumin, and .5 tbsp of paprika.

 Bake chicken thighs for 25-30 minutes at 425F.

Add sweet potato cubes to a baking sheet. Season with salt, pepper, 1 tsp of cumin, .5 tbsp garlic powder, and .5 tbsp paprika. Roast for 20-25 minutes until fork tender. 

While chicken thighs and sweet potatoes are cooking, add olive oil and diced onion to a skillet. Add remaining garlic powder, paprika, cumin, and salt and pepper to taste. 

Cook until translucent and fragrant.  Add diced chipotle peppers. adobo sauce, and refried black beans. Mix until warm and combined. 

Mix sweet potatoes and refried beans together in a large bowl. 

Lay out the tortillas, add cheese first, sweet potato/black bean mixture, and shredded chicken to the tortillas. Close like a taco.

Bake tacos for 10-15 minutes until slightly crispy and the cheese is melted.

Serve with avocado salsa and sour cream or Greek yogurt.

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!