Although they’re quick and easy for sports nights, I have been getting tired of the same old beef and chicken tacos that we have almost weekly. A few weeks ago I decided to change things up a little bit and swapped out our lettuce, tomato, and cheese for black beans, corn, and sweet potatoes. Growing up, our family never ate sweet potatoes, but now I prefer them over regular potatoes and have been trying to incorporate them into more of our meals. This meal can be easily adapted for vegetarians, just simply omit the chicken. I have made this meal with and without the chicken, which I both enjoy, but my husband and kids prefers to have it with chicken. We picked up these Stand ‘N Stuff Soft Flour Tortillas for something different, but also had corn tacos on hand as well.
Sweet Potato and Chicken Tacos with Creamy Avocado Sauce:
You will need:
- Meat: .5 lb chicken breast
- Spices: cumin, chili powder, salt, pepper, 1 garlic clove
- Vegetables: 1 yellow onion, 1 – 1 1/2lb sweet potatoes, cup of corn
- 1 can black beans 3 Tbsp lime juice, fresh cilantro, olive oil
- flour tortillas, corn tortillas or taco shells
Preheat oven to 425 degrees. Line a baking sheet with foil.
Toss sweet potato cubes with 2 Tbsp olive oil, cumin, chili powder. salt & pepper.
Spread in single layer on a baking sheet. Bake for 17-20 minutes, or until golden brown and can be easily pierced with a fork.
While sweet potatoes are cooking, in a large skillet, heat 1 Tbsp olive oil over medium heat. Cook chicken cubes 6 to 8 minutes or until they are golden brown and an instant-read thermometer reads 160 F. Remove from skillet and set aside.
Heat 1 Tbsp olive oil in skillet on medium and saute onion until caramelized, about 5 minutes. Add in garlic and saute for an additional minute.
Reduce heat to medium-low, add in chicken, drained black beans, corn, roasted sweet potatoes, and lime juice. Heat for an additional 3-4 minutes until warmed and then toss with cilantro.
Serve with warm flour tortillas, corn tortillas or taco shells with choice of toppings.
Ingredients
- 1 1/2 lbs sweet potatoes peeled and diced into 1/2-inch cubes
- 1/2 lb chicken breast diced into 1/2-inch cubes
- 4 Tbsp olive oil
- 1 tsp cumin
- 2 tsp chili powder
- Salt and pepper
- 1 small yellow onion diced
- 1 clove garlic minced
- 1 14.5 oz can black beans, rinsed and drained
- 1 cup corn
- 3 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- flour tortillas corn tortillas or taco shells
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with foil.
- Toss sweet potato cubes with 2 Tbsp olive oil, cumin, chili powder. salt & pepper. Spread in single layer on a baking sheet. Bake for 17-20 minutes, or until golden brown and can be easily pierced with a fork.
- While sweet potatoes are cooking, in a large skillet, heat 1 Tbsp olive oil over medium heat. Cook chicken cubes 6 to 8 minutes or until they are golden brown and an instant-read thermometer reads 160 F. Remove from skillet and set aside.
- Heat 1 Tbsp olive oil in skillet on medium and saute onion until caramelized, about 5 minutes. Add in garlic and saute for an additional minute.
- Reduce heat to medium-low, add in chicken, drained black beans, corn, roasted sweet potatoes, and lime juice. Heat for an additional 3-4 minutes until warmed and then toss with cilantro.
- Serve with warm flour tortillas or taco shells with choice of toppings.
- ½ cup Greek yogurt
- 1 avocado
- ½ clove garlic
- 1 Tbsp cilantro
- 2 1/2 tsp lime juice
- Slice the avocado in half and remove the pit. In a food processor, combine the greek yogurt, flesh from the avocado, garlic, and lime juice. Blend together until smooth.
You can also remove the chicken to make this a vegetarian meal.
