Chimichurri Black Bean & Sweet Potato Tacos

A vibrant and flavorful vegetarian taco with roasted sweet potatoes, black beans, and a zesty chimichurri twist, topped with creamy feta cheese.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of chimichurri sauce in a bowl, ensuring each piece is evenly coated. Spread the sweet potatoes on a baking sheet and roast for 20 minutes or until they are tender and beginning to caramelize, flipping halfway for even cooking. This roasting step adds depth and sweetness, which contrasts beautifully with the chimichurri's tang.
2. 2.
   While the sweet potatoes are roasting, warm a small skillet over medium heat. Add the drained black beans and 1 tablespoon of chimichurri sauce. Stir to coat the beans evenly, and cook until heated through, about 5 minutes. The chimichurri will infuse the beans with a fresh herby flavor, complementing the earthy tones of the beans.
3. 3.
   Once the sweet potatoes are done, warm the corn tortillas directly over a gas flame or in a hot, dry skillet, for about 15-20 seconds on each side until soft and pliable. This quick heating step enhances their flavor and texture, making them more flexible to fold.
4. 4.
   To assemble the tacos, spread a layer of the chimichurri-coated black beans on each tortilla, then top with roasted sweet potato chunks. Sprinkle with crumbled feta cheese evenly over each taco. The creamy feta adds a salty contrast to balance the sweetness of the potato and the zing of the chimichurri.
5. 5.
   Serve immediately, drizzling the remaining chimichurri sauce over the top for an extra burst of flavor. If you find the tacos too spicy or intense, add a dollop of plain yogurt or sour cream to mellow the flavors.