Chili Lime Sweet Potato & Black Bean Tacos

If any of you live in Denver, then you have to go to a restaurant called The Watercourse. Not only is is all vegetarian (vegan optional), but it’s all AMAZING! I’ve only been there twice, but both times I ordered the sweet potato and black bean tacos. Usually when people think of vegetarian tacos, it’s just beans and cheese with lettuce and tomatoes. However, these are a vegetarian taco game changer because they are so unique and so delicious! I wanted to make them at home so I came up with a recipe that wasn’t the same, but still used most of the same ingredients. They came out really delicious and will definitely be added to my rotation of week night meals.

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Chili Lime Sweet Potato & Black Bean Tacos with Cilantro Lime Yogurt

Ingredients:

2 medium sweet potato- peeled and cut into small chunks
1 can black beans
1/2 teaspoon each of garlic powder, cumin, & coriander
1 teaspoon chili powder
2 limes (zest and juice)
3 tablespoons olive oil
Salt and pepper to taste
8-10 Corn tortillas
5.3 oz plain greek yogurt (one small container)
2 tablespoons fresh cilantro

1. Make the yogurt – combine yogurt, cilantro, and zest & juice of 1 lime. Add salt and pepper to taste- store in fridge

2. Marinate the sweet potatoes with lime zest and juice of other lime, olive oil, and spices in a bowl for about 5 minutes.

3. Spread potatoes on a sheet and bake in the oven at 375 until tender – about 45 minutes.

4. Drain and rinse the black beans and mix with the sweet potatoes once they are out of the oven

5. Toast corn tortillas in a dry pan on high heat for about 2 minutes on each side. Add equal amounts of sweet potato and black beans to each tortilla and top with yogurt sauce.

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