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Easy Instant Pot Black Bean Sweet Potato Tacos

Smoky and spicy black bean sweet potato tacos
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5 from 1 review

These smoky and spicy black bean sweet potato tacos are a veggie-forward dinner that delivers big flavor with minimal effort. Made in the Instant Pot or Crockpot and freezer-friendly for busy nights! This recipe is inspired by The Family Freezer  and  Pinch of Yum’s Smoky Beans and Greens Tacos

  • Author: Karen
  • Prep Time: 10
  • Come to Pressure: 10 - 15
  • Cook Time: 5
  • Total Time: 30
  • Yield: 5-7 1x
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Units Scale

Taco Filling

  • 8 cups kale, chopped, washed, and dried
  • 2 limes, juiced
  • 1 teaspoon Kosher salt
  • 2 Tablespoons chipotle peppers in adobo sauce, minced in a food processor
  • 2 tablespoons olive oil
  • 1 Tablespoon tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon Diamond Kosher salt or 1/4 teaspoon table salt
  • 1/2 cup water
  • 1 lb sweet potatoes, cut into bite-sized chunks (peeled or unpeeled)
  • 2 (15 oz. per can) black beans, drained and rinsed; 3 cups homemade cooked beans
  • 1 (10 oz. bag) frozen corn
  • 1/2 cup water
  • 15 (6-inch) corn, flour, or grain-free tortillas or crispy tostadas
  • 1/4 cup pepita seeds, roasted and salted, optional

Aji Verde Sauce

  • 3–oz. cotija cheese block or 1/4 cup grated Parmesan cheese
  • 2 cups cilantro (1 bunch) stems removed, washed and dried
  • 3 garlic cloves
  • 1/2 jalapeño pepper, seeds and membranes discarded; use gloves and a separate cutting board
  • 1 Tablespoon olive oil
  • 1/2 cup mayo, Greek yogurt, sour cream, or a combination
  • 1 lime, juiced
  • 1/4 teaspoon Kosher salt or 1/8 teaspoon table salt

Instructions

  1. Prepare Kale: Rinse kale, place it in a salad spinner to dry, and chop into bite-sized pieces if needed. Place kale in a large bowl and pour the juice of 3 limes over the leaves, along with 1 teaspoon of Kosher salt. Knead the leaves, distributing the lime juice and salt over the kale. This helps break down the fibers and improves the texture and taste. Let the kale sit while preparing other ingredients.
  2. Prepare Chipotle Peppers: Place all the chipotle peppers and sauce from the can in a small food processor and mince. Alternatively, you can dice them on a cutting board. I prefer to puree them in a food processor to avoid getting any larger pieces, as they are spicy. Place 2 tablespoons of the pureed peppers in a small bowl. Freeze the remaining peppers for future use. See the tip on what to do with extra Chipotle peppers in adobo sauce in the above post. 
  3. Make Taco Sauce: Combine the minced peppers with olive oil, tomato paste, garlic powder, onion powder, cumin, Kosher salt, and water in a bowl, mixing until well combined.
  4. Wash and Dice Sweet Potato: Gently scrub the sweet potatoes, then use a knife to remove any soft spots or thickened areas of skin. Cut the sweet potato into one-inch cubes. Peeling is optional but not necessary.
  5. Prepare Aji Verde Sauce: In a blender or food processor, add all ingredients and pulse until smooth and creamy. Push ingredients on the side walls with a spatula a few times. You may need to add 1 tablespoon of water to help rotate the ingredients. Scoop the sauce into a serving bowl or lidded container if making ahead.
  6. Making fresh now – jump to Step 7. If freezing for another day, close the ziplock bag, but leave an inch unzipped. Lay the bag down and gently press out the air. Seal the bag completely. Good for 3 months. Use a Sharpie pen to remember to add 1/2 cup water and cook on high for 5 minutes, quick release, and note the use-by date. Lay flat in freezer.
  7. Placing Ingredients into Instant Pot: If making fresh (not frozen), add the sweet potatoes to the pressure cooker inner pot, followed by the corn, beans, and kale, and top with sauce. Add 1/2 cup of water. Stir and follow number 8.  If frozen, hold the bag under warm water for a minute to loosen the contents. Unzip the bag, place the frozen blocks into the inner pot, and then follow step 8.
  8. Pressure Cooker Instructions: Place the lid on the pressure cooker and lock it in place. Set to pressure cook on high for 5 minutes. Do a quick release after the 5 minutes are complete. Stir and serve on tortillas with Aji Verde sauce and optional pepitas.
  9. Slow Cooker Directions: Frozen. Run the bag under warm water to loosen the contents. Add all ingredients to the slow cooker with 3/4 cup water. Cook on low until sweet potatoes are fork-tender—about 5 hours. Stir and serve on tortillas with Aji Verde sauce and optional pepitas.

Notes

NOTE:  Fresh and frozen have the same cook time in the pressure cooker. But it will take longer for the frozen ingredients to come to pressure. 

Variation: Try flour tortillas or crispy corn ostadas. Add leftover meat like rotisserie chicken. Eliminate corn to reduce the carbs. Eliminate dairy in the Aji Verde sauce or use suitable substitutes for a vegan diet.

Find it online: https://www.suppersanity.com/black-bean-sweet-potato-tacos/

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