Black Bean and Yam Crispy Tacos

These crispy tacos are legit amazing! You do not miss the meat at all! I saw some other bloggers with this at home crispy taco technique and I had to try it for myself. Let me tell you, this has opened up a whole new world for me. I have a feeling I will be trying MANY tacos recipes using this crispy shell in the near future.

These black bean and yam tacos definitely do the trick. My husband LOVED them and he is usually more of a meat eater. The yam and black bean combo is amazing, but it’s all in the avocado lime crema. Once the shell is hot and crispy, I slightly opened it, filled it with lettuce, tomatoes and the crema… the prefect combo.

on the next meatless Monday, you need to make these tacos because they are certainly worth gossiping about!

Black Bean and Yam Crispy Tacos

Yield: 10 tacos

INGREDIENTS:
Tacos
10 soft tortilla shells (flour or corn)
1 (540ml) can of black beans, drained
1 cup yam, small dice
1 shallot, small dice
Smoked Paprika, generous sprinkle
Garlic powder, generous sprinkle
Cumin, sprinkle
Chipotle chili powder, sprinkle
Salt/pepper, to taste
1/2 cup shredded cheese
1/2 cup lettuce, shredded
1-2 tomatoes, small dice
Avocado Lime Crema
1 avocado
1/4 cup cilantro leaves
1/2 cup water
1/4 cup plain greek yogurt
Juice of 1 lime
1/2 tsp garlic powder or 1 clove of garlic
Salt/pepper, to taste

DIRECTIONS:
1. On a large baking sheet, place the small diced yam and spray with cooking oil. Season with salt and pepper and place in 375 degree oven until cooked through and slightly brown around edges, about 20-30 min. Remove and set aside.
2. Meanwhile, in a small food processor, make the avocado lime crema by placing all the ingredients in the processor and grinding until smooth. Set aside.
3. In a pan on the stove top, bring a tbsp of oil to medium heat. Add in the shallots and cook until translucent. Add in the paprika, chili powder, cumin, garlic powder and salt and pepper. Stir until combined with the shallot. Add in the black beans and yam. Stir until combined. Let simmer about 5 minutes.
4. Using a potato masher or the back of a fork, give the bean mixture a slight mash so some beans are smashed and some remain whole. Remove from heat.
5. To assemble the tacos, take a soft tortilla shell, place about 2 tbsp of the mixture on one half of the shell, sprinkle with some shredded cheese. Fold tortilla over and place on a greased baking pan. Spray the top of the taco shell with cooking spray. Repeat until all tacos are formed. (if the tacos stay folded, you can bake directly. If they keep opening, place another baking sheet on top of the folded tacos and bake like that). Bake in 425 degree oven 5 minutes per side until cheese in melted and shell is crispy.
6. Serve with the avocado crema, lettuce and tomatoes. Enjoy!