Sweet Potato Bean Tacos with Jalapeño Ranch Dressing & Dip

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• 2 tbsp Olive oil
• 6 cups Sweet potato, peeled and finely chopped
• 2 tsp Onion powder
• 2 tsp Paprika
• 2 tsp Chili powder
• 1 tsp Cumin
• 1 tsp Salt & pepper, to taste
• 15 oz canned Black beans, drained and rinsed
• 1 cup Vegetable stock
• 4 tbsp canned Green chiles
• 8 small Corn tortillas
• 2 ½ cups Colby jack cheese, shredded
• Toby’s Jalapeño Ranch Dressing & Dip
• ½ cup Red onion, finely chopped
• Fresh cilantro, finely chopped
• 4 Fresh lime wedges

Gather all ingredients. Heat a large skillet of medium heat and add half the olive oil. Add in sweet potato and season with onion powder, paprika, chili powder, cumin, and salt & pepper to taste. Cook for 20 minutes until tender and lightly seared, tossing frequently. Then add in black beans and cook for an additional 10 minutes until warmed. Pour in veggie stock and add green chiles. Cover and simmer for 5 minutes until mixture is easily mashed, then cook for an additional 5 minutes uncovered until liquid is evaporated. Set aside.

Wrap tortillas in a damp towel and microwave for 40 seconds until steamed and soft. Spoon about 2-3 tbsp of the filling mixture to the center and spread on tortillas then sprinkle with cheese and fold over.

Preheat the oven to broil. In a clean skillet over medium heat, add remaining olive oil and cook tacos for 1 minute on each side until golden then arrange evenly apart on a parchment lined baking sheet. 

Broil the tacos for 2 minutes until lightly browned, checking frequently to ensure they don’t burn. 

Plate the tacos and drizzle with Toby’s Jalapeño Ranch Dressing & Dip, top with red onions, cilantro, and serve with fresh lime wedges. Enjoy your Sweet Potato Bean Tacos!