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BLACK BEAN AND SWEET POTATO TACOS WITH SWISS CHARD PESTO

Bev Cooks
This healthy chard tacos recipe is loaded with superfoods like chard, black beans, and sweet potato, plus healthy fats like avocado and olive oil. 
Prep Time 35 minutes
Total Time 35 minutes
Course Dinner, Lunch, Snack
Servings 4 Servings
Calories 355 kcal

Ingredients
  

For the pesto:

  • 1 bunch swiss chard cut into chunks
  • 1 jalapeno roughly chopped
  • 3 cloves garlic roughly chopped
  • 2 tbs green hot sauce
  • 1/4 cup toasted pepitas
  • 1 tbsp extra-virgin olive oil
  • coarse salt and freshly ground pepper

For the tacos:

  • 1 tbs extra-virgin olive oil
  • 1 sweet potato cut into a medium dice
  • 1 (14.5 oz) can black beans drained and rinsed
  • 2 tsp cumin divided
  • 2 tsp chili powder divided
  • 1/2 tsp garlic salt
  • 8 white corn tortillas
  • 1/4 cup queso fresco crumbled
  • 1 avocado diced
  • lime and cilantro for garnish
  • coarse salt and freshly ground pepper

Instructions
 

  • Preheat your oven to 400.
  • On a rimmed baking sheet toss the diced sweet potato with the oil, 1 tsp chili powder, 1 tsp cumin, a pinch of coarse salt and pepper. Roast for 30 minutes.
  • In the meantime, toss the swiss chard, jalapeno, garlic, hot sauce and pepitas into a food processor. Season with salt and pepper. Start pulsing. With the motor running, pour the oil into the processor in a thin stream, until you have pesto. Taste.
  • Toss the beans into a small sauce pan and season with the remaining cumin, chili powder and garlic salt. Heat through, 5 minutes.
  • On a small grill or skillet, toast the tortillas until you get browning or charred marks.
  • Layer 2 tortillas, then spoon on some beans, followed by sweet potatoes. Dollop with a good 2 Tbs. of swiss chard pesto. Sprinkle on the diced avocado, queso fresco, a good spritz of lime and a few cilantro leaves.

Notes

You’re going to have a lot of pesto leftover. Freeze it up! You can add shredded chicken for extra protein.