Black Bean and Sweet Potato Tacos with Swiss Chard Pesto Recipe

Name: Black Bean and Sweet Potato Tacos with Swiss Chard Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch Swiss Chard, Cut Into Chunks; 1 whole Jalapeno, Seeds Removed Then Roughly Chopped; 3 cloves Garlic, Roughly Chopped; 2 Tablespoons Green Hot Sauce (Tabasco Brand); 1/4 cups Toasted Pepitas; 1 pinch Coarse Salt And Freshly Ground Pepper; 1/2 cups Extra Virgin Olive Oil; 1 whole Sweet Potato, Cut Into A Medium Dice; 1 Tablespoon Extra Virgin Olive Oil; 2 teaspoons Chili Powder, Divided; 2 teaspoons Cumin, Divided; 2 pinches Coarse Salt And Freshly Ground Pepper; 1 can 14.5 Oz. Black Beans, Drained And Rinsed.; 1/2 teaspoons Garlic Salt; 8 whole White Corn Tortillas; 1/4 cups Crumbled Queso Fresco; 1 whole Avocado, Peeled, Pitted, And Diced; 1 whole Lime (for The Juice); 1/4 cups Fresh Chopped Cilantro, For Garnish

Servings: persons

1 bunch Swiss Chard, Cut Into Chunks
1 whole Jalapeno, Seeds Removed Then Roughly Chopped
3 cloves Garlic, Roughly Chopped
2 Tablespoons Green Hot Sauce (Tabasco Brand)
1/4 cups Toasted Pepitas
1 pinch Coarse Salt And Freshly Ground Pepper
1/2 cups Extra Virgin Olive Oil
1 whole Sweet Potato, Cut Into A Medium Dice
1 Tablespoon Extra Virgin Olive Oil
2 teaspoons Chili Powder, Divided
2 teaspoons Cumin, Divided
2 pinches Coarse Salt And Freshly Ground Pepper
1 can 14.5 Oz. Black Beans, Drained And Rinsed.
1/2 teaspoons Garlic Salt
8 whole White Corn Tortillas
1/4 cups Crumbled Queso Fresco
1 whole Avocado, Peeled, Pitted, And Diced
1 whole Lime (for The Juice)
1/4 cups Fresh Chopped Cilantro, For Garnish

1
Preheat your oven to 400 F.
2
On a rimmed baking sheet toss the diced sweet potato with the oil, 1 teaspoon chili powder, 1 teaspoon cumin, a pinch of coarse salt and pepper.
3
Roast in the preheated oven for 30 minutes.
4
In the meantime, toss the Swiss chard, jalapeno, garlic, hot sauce and pepitas into a food processor.
5
Season with salt and pepper.
6
Pulse to combine and blend.
7
With the motor running, pour the oil into the processor in a thin stream, until you reach your desired consistency for pesto.
8
Taste.
9
Yes.
10
Yes.
11
Toss the black beans into a small sauce pan over medium heat.
12
Season with the remaining cumin, chili powder and garlic salt.
13
Heat the beans for about 5 minutes.
14
On a small grill or skillet over medium heat, toast the tortillas until you get browning or charred marks on each side.
15
Layer 2 tortillas onto each serving plate.
16
Then spoon on some beans, followed by some sweet potatoes.
17
Dollop with a good 2 tablespoons of Swiss chard pesto.
18
Sprinkle on some queso fresco, the diced avocado, a good spritz of lime and a few cilantro leaves.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 bunch Swiss Chard, Cut Into Chunks, 1 whole Jalapeno, Seeds Removed Then Roughly Chopped, 3 cloves Garlic, Roughly Chopped, 2 Tablespoons Green Hot Sauce (Tabasco Brand), and more.

Yes, Black Bean and Sweet Potato Tacos with Swiss Chard Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean and Sweet Potato Tacos with Swiss Chard Pesto

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