Sweet Potato Fry Black Bean Tacos

May 1, 2024

Clean Comfort Cooking with New Morning Market 

Turn your next taco night plant-based! Our favorite part about these tacos? They’re literally made of sweet potato french fries seasoned with our favorite Siete seasoning. These tacos come together so easily using pre-cut organic veggies from our Produce department.

Charlotte is the Creative Lead at New Morning Market and a lover of all things plant-based! She loves spending time in the kitchen and creating nourishing meals that anyone can enjoy – whether you’re vegan or not!

 

Sweet Potato Fry Black Bean Tacos

Ingredients

Sweet Potato Fries

  • 1 tbsp. Olive oil 
  • 2-3 garlic cloves, roughly chopped 
  • 1 package Fresh-cut Organic Sweet Potato Fries by our Produce Department
  • 1 tbsp. Cornstarch
  • ½ packet of Siete Chorizo Seasoning

 

Sauteed Fajita Veggies & Black Beans

  • 1 container Fresh-cut Organic sliced Red Onion by our Produce Department
  • 1 container Fresh-cut Organic sliced Bell Peppers by our Produce Department
  • ½ packet of Siete Chorizo Seasoning
  • 1 16 oz. can black beans 

 

Lime-Cilantro Slaw

  • 1 container cole slaw mix 
  • 2 tbsp. Fresh lime juice 
  • 1/3 cup fresh chopped cilantro 
  • Dash of maple syrup for sweetness 
  • Salt & pepper as desired

 

Everything Else

    • 1 package corn or flour tortillas 
    • Salsa (we chose Siete 
    • Sliced avocado 
    • Optional garnishes: lime wedges, cilantro, hot sauce, sliced jalapenos

    Directions

    Step 1

    Preheat oven to 425°F. Line baking sheet with parchment paper or generously grease. Set aside.

    Step 2

    Mix sweet potatoes in a large bowl with 2 tbsp. olive oil. Stir until potatoes are evenly coated. 

    Step 3

    Add half Siete Chorizo Seasoning packet to potatoes and desired amount of garlic. Stir until evenly coated.

    Step 4

    Bake in oven for 25 minutes, or until they start to crisp, stirring a few times throughout. 

    Step 5

    While sweet potatoes are baking, prepare your slaw. In a large bowl, combine cole slaw mix, lime juice, cilantro, and a dash of maple syrup. Stir and let sit. 

    Step 6

    Meanwhile, start sauteeing remaining veggies. Heat oil in a dutch oven or pot over medium-low heat. Add sliced onions, garlic, peppers and sautee for about 5-7 minutes until onions have softened, stirring occasionally. 

    Step 7

    Add black beans to dutch oven and stir to combine. Finally, add remaining half of Siete spice mix and stir to combine. You might need to add a few tablespoons of water to avoid sticking. Cook for 3 minutes.

    Step 8

    Remove sweet potatoes from oven when they are looking nice and crispy to your liking. 

    Step 9

    To warm tortillas, heat a large skillet over medium heat and a dash of oil. Flip to warm on each side. 

    Step 10

    Assemble tacos! Layer sweet potatoes, bean & fajita veggie mixture, an avocado slice. Drizzle with salsa and desired garnishes. Enjoy!

    More Recipes

    Eel Recipes

    Garlic Roasted Eel with Polenta  Ingredients 2lb eel butterflied 10 garlic cloves  10 springs fresh rosemary 1 cup dry white wine 4 tbsp extra virgin olive oil Salt & pepper to taste 2/3 cup white polenta 1 ½ cup water 4 tbsp butter Wooden skewers, soaked in...

    Alex’s Feast of the Seven Fishes Recipes

    Alex Grant is New Morning Market’s own resident seafood expert with not only years of experience taking care of customers like you, but a lifetime of experience enjoying and perfecting family recipes. This holiday season he is sharing his family’s Oven Baked Branzino...

    Grandma Hattie’s Slow Cooker Corned Beef

    Grandma Hattie’s Slow Cooker Corned Beef

    Garrett Valley Farms goes the extra mile to ensure our products are all natural to its truest definition. That means always free of antibiotics, nitrates, nitrites, preservatives, and artificial ingredients.     Ingredients 3-5 lbs. Garett Valley corned beef...