Imagine biting into a taco so deliciously satisfying that it transforms your winter blues into a culinary celebration! These Winter Tacos with Chimichurri Sauce are not just a meal, they're a flavor explosion that will transport your taste buds to a world of vibrant, hearty goodness. Packed with roasted sweet potatoes, creamy black beans, and a zesty chimichurri sauce, these tacos are about to become your new cold-weather obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 1 cup roasted sweet potatoes, diced
- 1 cup black beans
- 1 avocado, sliced
- 1 cup chimichurri sauce
- Fresh cilantro for garnish
Instructions
- Begin by preparing the roasted sweet potatoes. Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into small, uniform cubes, about ½ inch in size. Toss them in a bowl with a drizzle of olive oil, salt, and pepper to taste.
- Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- While the sweet potatoes are roasting, prepare the chimichurri sauce if you haven't done so already. In a food processor, combine fresh parsley, garlic, red wine vinegar, olive oil, oregano, and a pinch of red pepper flakes. Blend until smooth, adjusting seasoning with salt and pepper to taste. Set aside.
- In a small saucepan, heat the black beans over medium heat until warmed through. You can season them with a pinch of cumin, salt, and pepper if desired. Stir occasionally to prevent sticking.
- While the beans are heating, prepare the corn tortillas. Heat a dry skillet or griddle over medium heat. Once hot, place each tortilla in the skillet for about 30 seconds on each side, or until warm and slightly toasted. Keep the tortillas warm by wrapping them in a clean kitchen towel.
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly. Now you can assemble your tacos.
- On each tortilla, layer a generous spoonful of black beans, followed by the roasted sweet potatoes. Add a few slices of avocado on top.
- Drizzle each taco with chimichurri sauce, adding as much as you like for flavor. Finish with a sprinkle of fresh cilantro for garnish.
- Serve the tacos warm with extra chimichurri sauce on the side for dipping or drizzling. Enjoy your delicious winter tacos!
Tips
- Roast Sweet Potatoes to Perfection: Cut them into uniform cubes for even cooking and maximum caramelization.
- Make Ahead Friendly: Prepare the chimichurri sauce and roast sweet potatoes in advance to speed up assembly.
- Tortilla Technique: Warm tortillas briefly on a skillet to enhance their flavor and prevent cracking.
- Customize Your Heat: Add extra red pepper flakes to the chimichurri for a spicy kick.
- Keep Ingredients Warm: Use a kitchen towel to keep tortillas soft and warm during assembly.
- Fresh is Best: Add cilantro and avocado just before serving to maintain maximum freshness and texture.
- Don't Skimp on Sauce: The chimichurri is the star, so be generous with your drizzle!
Nutrition Facts
Calories: 400kcal
Carbohydrates: 59g
Protein: 9g
Fat: g
Saturated Fat: 2g
Cholesterol: 0mg
