Sweet Potato and White Bean Tacos drizzled in lemon tahini dressing folded up in homemade tortillas will take your taco nights to the next level.
I love sweet potatoes – roasted, baked, mashed, as fries, I'll take them! They play a large part in my diet. I think they're extremely versatile and of course, I love how they taste. I don't reserve them for the fall time as they're available year-round. However, their peak season is coming up from October through December.
If I wasn't already on a permanent taco kick, once we started making our own tortillas, I feel like we really kicked it into high gear. I have been wanting to make sweet potato tacos for years now but my husband doesn't always love the sweetness they can have. When I suggested sweet potato and white bean tacos, Zack finally agreed to give them a shot!
Even though the taters should be the star of the show, the lemon tahini dressing really made the tacos. You may have noticed if you follow me on Instagram, that I'm trying to step up my dressing/sauce game. To go with the flavors of sweet potatoes and white beans, I didn't want to go the salsa route. A few weeks ago I finally caved and purchased tahini, and when I opened my refrigerator to asses what we had, I had my aha-moment!
These tacos couldn't be more simple! That's how I like my tacos, fuss-free. Ahem, chickpea and guacamole tacos 😉 Anywho, for these tacos you can absolutely buy storebought tortillas but I urge you to try making your own at home. Try it once – and you'll be hooked!
For the sweet potatoes, you can either chop them up and roast them or cook them in a skillet. Since I always roast my taters, I decided to sauté them this time. As they cook, heat up the beans and make the delicious dressing. Combine everything on a warm tortilla and enjoy with a side of veggies or rice – or both!
Sweet Potato and White Bean Tacos with Tahini Lemon Dressing
For the filling
- 2 sweet potatoes chopped
- 1 clove garlic minced
- 1 can Great Northern beans
- Salt and pepper to taste
For the dressing
- ⅛ cup tahini
- ⅛ cup water
- 2 tablespoons lemon juice
- 1 teaspoon honey
- ½ teaspoon ground cumin
- ½ teaspoon cilantro
- Salt and pepper to taste
- Heat a couple tablespoons of cooking oil in a sauté pan and add chopped sweet potatoes. Cook for about 10 minutes, until softened. Toss in garlic and cook until fragrant. Meanwhile, warm beans in a small saucepan on the stove.
- To make the dressing, combine all the ingredients in a small blender and mix until smooth.
- To assemble tacos, place sweet potatoes and beans on warm tortillas and drizzle with tahini lemon dressing.