Sweet potato and black beans is an amazing flavour combination especially when seasoned with chilies for a Mexican style dish so I could not resist using the swiss chard pesto is some sweet potato and black bean tacos as inspired by Bev Cooks . The sweet potatoes are tossed in some smoky chipotle chili powder along with some cumin and then roasted until nice and tender and for the beans I went with a slight modification of my refried beans recipe where I used black beans instead of pinto beans and I did not mash them after cooking them. Once the sweet potatoes and beans were done all that remains is to place them into some tortillas and top them with the swiss chard pesto , some cool and creamy avocados and crumbled queso fresco. These sweet potato and black bean tacos with swiss chard salsa are so tasty and fulfilling that you will not not be missing the meat and it will be hard to resist going back for seconds!
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