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Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil
1½ lbs.
sweet potatoes, cut into 1/2-inch pieces
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
½ cup
GOYA® Sofrito
½ tsp.
chili powder
½ tsp.
sweet paprika
½ tsp.
GOYA® Ground Cumin
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
12
GOYA® Corn Tortillas, lightly charred (see tip below)
½ cup
fresh cilantro leaves, finely chopped, for garnish
½ cup
finely chopped red onions
1 cup
plant-based vegan crema, or sour cream, optional
Lime wedges, for serving
Directions
Step 1
Heat oil in large skillet over medium heat. Add sweet potatoes and cook, stirring occasionally, until golden-brown and tender, about 10 minutes. Stir in black beans, Sofrito, chili powder, paprika and cumin, and cook until heated through and fragrant, about 2-3 minutes. Season with Adobo, to taste.
Step 2
Spoon bean mixture evenly over each tortilla. Garnish with cilantro, red onion and a dollop of sour cream. Serve with lime wedges.
You have two options when charring tortillas. Both can be easily done using tongs, which allow you to turn and flip your tortillas quickly and easily without scorching your fingers. Char tortillas in a cast iron skillet, over medium-high heat for about 15 to 30 seconds on each side, until a few char marks appear. You can also char the tortillas on a gas burner over medium-low heat. Simply place the tortillas, one at a time, directly over the flame. The tortillas will char more quickly over the gas burner. As soon as the tortillas start to char, flip them over to repeat the process.
New from Goya
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