“When the cooler temperatures start to creep in, our minds turn to all the fall produce.” We asked our friends Sonja and Alex Overhiser at A Couple Cooks Cooking Club! to come up with a recipe to celebrate fall, using good things from the Market at this time of the season. They really outdid themselves — this take on tacos is a dinner winner!
by Sonja Overhiser (A Couple Cooks)
This sweet potato tacos recipe is inspired by our local farmer’s market, Broad Ripple Farmer’s Market, who challenged us to create a recipe with seasonal produce we could find at the market. This concept works with just about any vegetables you want to throw onto a sheet pan, and you can add the black beans right onto the tray. Here’s what you’ll need:
- 1 medium red onion
- 1 medium white onion
- 1 red bell pepper
- 2 pounds sweet potatoes (about 2 large or 3 medium)
- 1 15-ounce can black beans, drained and rinsed
- ¼ cup olive oil
- 1 tablespoon cumin
- ½ tablespoon each chili powder and garlic powder
- 1 teaspoon kosher salt
- 1 lime, cut into wedges (optional)
- Pico de gallo, for serving (Guacamole and More)
- Sour cream, goat cheese or feta crumbles (Caprini Farmstead Creamery)
- Chopped cilantro, for the garnish (or cilantro pesto Farm to Product)
- Optional sauces: Guacamole, Chipotle Ranch, Chipotle Sauce(vegan), Cilantro Lime Crema, or Cilantro Sauce (vegan)
- 12 tortillas
- Preheat: Adjust the oven racks for roasting two trays. Preheat the oven to 450 degrees Fahrenheit.
- Chop the veggies: Slice the onion and slice the bell pepper into wide slices. Chop the sweet potato. Place it in a large bowl with the black beans (drained and rinsed).
- Season the veggies: Mix in the olive oil, cumin, chili powder, garlic powder and kosher salt and stir until everything is evenly coated. Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.
- Roast the vegetables: Place the sheets into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Cut the lime into wedges and spritz the veggies with fresh lime juice to taste (2 wedges per sheet).
- Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Assemble the tacos: Layer 2 tortillas, then top with the roasted vegetables, pico de gallo and cheese crumbles, if using. Top with sour cream or the optional sauces, and chopped cilantro.
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