Sweet Potato Tacos

These roasted sweet potato tacos feature hearty black beans and fresh bell peppers. Topped with creamy Green Chile & Pepita Bitchin’ Sauce, these simple vegetarian sweet potato tacos make for a delicious dinner.

Bitchin’ Sauce’s cult classic almond dips are vegan, gluten-free, Non-GMO, and Kosher.

Recipe and photo by Bitchin’ Sauce 

Makes 4 tacos

Ingredients

• 1 c whole corn kernels
• 1/2 c red onion, small diced
• 1/2 c green & orange bell pepper, small diced
• 3/4 c sweet potato, diced
• 1/2 c cooked black beans
• ½ c This Dip is Nuts! Roasted Green Chile & Pepita
• 1/4 c fresh cilantro
• ⅓ c feta cheese
• 2 tbsp olive oil
• 4 tortillas
• salt to taste
• pepper to taste

Instructions

1. Preheat oven to 400
2. In a large bowl, mix corn, red onion, bell pepper, and feta cheese with 1tbsp of olive oil. Sprinkle with salt and pepper, then set aside.
3. In a separate bowl, combine sweet potato with 1tbsp olive oil. Salt and pepper to taste, coating evenly. Transfer to a baking sheet and bake for 15-20 minutes.
4. Once the sweet potato is cooked, layer your tacos at your desired ratio; approximately 1-2 spoonfuls sweet potato, 1 spoonful black beans, 1-2 spoonfuls of corn salsa mix.
5. Last but not least, dollop with a hearty spoonful of This Dip is Nuts! Roasted Green Chile & Pepita. 

Recipe Notes and Variations

• We chose feta for this recipe because it’s readily available. But if you can find it, we recommend trying cotija cheese or Mexican crema
• To make your tacos vegan, swap out the feta for avocado or vegan crema.
• If you loved this recipe, be sure to check out this delicious veggie and grain bowl from Bitchin’ Sauce.