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If you’re a fan of Hatch chiles, you’re in for a treat with these Hatch chile and sweet potato tacos.
Hatch chiles bring their unique, sweet, and spicy flavor to this dish, perfectly complementing the roasted sweet potatoes and black beans.
Topped with creamy avocado, these tacos are a delightful way to enjoy the Southwest’s favorite chile.
If you want to learn more about Hatch chiles and why they’re such a culinary treasure, check out my full blog post, What are Hatch Chiles? Everything You Need to Know About This Seasonal Treasure.
Hatch Chile and Sweet Potato Tacos
These Hatch chile and sweet potato tacos are a flavorful, plant-based meal featuring roasted sweet potatoes, black beans, and spicy Hatch chiles. Topped with salsa and served with cilantro, onion, sliced radish and lemon wedges, these tacos offer a delicious balance of heat, sweetness, and freshness in every bite.
Ingredients
- 2 sweet potatoes peeled and diced
- 2-3 roasted hatch chiles peeled and chopped
- 1 can black beans drained and rinsed
- 8-10 small corn tortillas
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- salt and pepper, to taste
- fresh cilantro and onion chopped
- salsa of your choice
- lime/lemon wedges, for serving (optional)
- 1 avocado (optional) sliced
- radish (optional) sliced
Instructions
- Prepare Sweet Potatoes: Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and sauté for about 10 minutes, stirring occasionally until they begin to soften.
- Season and Cook: Add cumin, smoked paprika, garlic powder, salt, and pepper to the sweet potatoes. Continue cooking for another 10-15 minutes until the sweet potatoes are tender and slightly crispy on the edges.
- Combine Ingredients: Add the black beans and chopped Hatch chiles to the skillet with the sweet potatoes. Stir to combine and cook for an additional 2-3 minutes until heated through.
- Warm Tortillas: In a separate pan, warm the corn tortillas over low heat or wrap them in a damp towel and microwave for about 30 seconds to soften.
- Assemble Tacos: Spoon the sweet potato mixture into each tortilla. Top with fresh cilantro/onion and optional avocado slices.
- Serve: Serve with radish slices and lemon/lime wedges on the side for squeezing over the tacos. Enjoy!
Notes
- Spice Level: Hatch chiles vary in heat, so if you prefer a milder taco, you can use fewer chiles or remove the vines before chopping. For extra spice, consider adding a pinch of cayenne or using hot Hatch chiles if available.
- Tortilla Options: If you prefer flour tortillas or need a gluten-free option, feel free to substitute the corn tortillas. Warming them slightly before assembling will prevent cracking.
- Make-Ahead Tip: The sweet potato and black bean mixture can be prepared in advance and stored in the fridge for up to 2 days. Just reheat before assembling the tacos.
- Add Some Crunch: For a bit of texture, you can top the tacos with shredded cabbage or radishes for added crunch and freshness. This gives the tacos an added layer of depth.
- Roasting Chiles: If you can’t find pre-roasted Hatch chiles, you can roast them yourself by placing them under a broiler until the skin blisters. After cooling, peel and chop them for the recipe. Check out my blog, What are Hatch Chiles? Everything You Need to Know About This Seasonal Treasure, for more options on how to roast them.Â
- Serving Ideas: These tacos pair well with a side of Mexican rice or a light, citrusy salad for a complete meal.
Photo credit:
- “tres tacos” by pheezy is licensed under CC BY 2.0 ↩︎
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