Chipotle Sweet Potato & Black Bean Tacos
These Chipotle Sweet Potato & Black Bean Tacos with A1C Audrey Mix prove that bold doesn’t need bacon. Roasted sweet potatoes, black beans, and a creamy avocado-lime drizzle come together with balanced flavor, just the right warmth, and a cleaner finish built for everyone at the table.
Ingredients
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
- 1½ tbsp olive oil
- 1 tbsp adobo sauce (from canned chipotles)
- 1–1½ tbsp A1C Audrey Mix
For the Black Beans:
- 1 (15 oz) can black beans, drained and rinsed
- 1 tsp olive oil
- ½–1 tsp A1C Audrey Mix
For the Avocado Lime Drizzle:
- 1 ripe avocado
- 2 tbsp sour cream or Greek yogurt
- Juice of 1 lime
- Water to thin, if needed
To Serve:
- 6 corn or flour tortillas
- Shredded red cabbage or lettuce (optional crunch)
- Fresh cilantro
- Lime wedges
Instructions
- Roast the sweet potatoes: Preheat oven to 400°F. Toss sweet potatoes with olive oil, adobo sauce, and A1C Audrey Mix . Roast 25–30 minutes, flipping once, until browned and tender.
- Warm the black beans: Heat olive oil in a skillet, add beans, and season with A1C Audrey Mix . Cook 3–5 minutes until warmed through.
- Make the drizzle: Mash or blend avocado with lime juice and sour cream. Add water a little at a time until smooth and drizzle-ready.
- Warm the tortillas: Toast tortillas in a skillet or over flame until soft with light char.
- Build the tacos: Fill tortillas with roasted sweet potatoes, black beans, and cabbage. Drizzle with avocado sauce, then finish with cilantro and lime.
- Finish strong: Add a light extra sprinkle of A1C Audrey Mix right before serving.
Chef Paddy’s Tips
- Balanced flavor wins here: A1C Audrey Mix gives these tacos a smoother, cleaner finish with everyday versatility.
- Want more heat? Add extra adobo or sliced jalapeños.
- Make it vegan: Use plant-based sour cream or just avocado and lime.
- Turn it into a bowl: Serve over rice or greens for an easy meal prep option.
Let’s cook with heart and hustle.
