8 Exotic Spelt sweet potato taco shell family's new favorite!

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These roasted sweet potato tacos feature spicy black beans and avocado-pepita dip. This hearty taco recipe features spicy roasted sweet potatoes, black beans for protein, and a pretty spectacular avocado spread made with freshly toasted pepitas for texture and savory notes. These sweet potato tacos are an incredible combination of sweet, spicy, creamy, and crunchy.

You need mashed Boniato sweet potato (PLU#4546) or other varities.
Provide Fresh milled Organic spelt flour.
You need apple cider vinegar.
Provide salt.

Short Tips:

If a recipe says to use a particular kind of pan, then use that pan. If you only own one nonstick pan, the simplest tip we will provide you with is to wait for a decent sale at a kitchen store, then purchase yourself a stainless steel pan and a cast iron pan. Additionally its sensible idea to switch low-cost nonstick pans every few years, as the coating can wear down over the years.

Steam several similar size Boniato sweet potato in a steamer or the top steamer in an Aroma rice cooker for 25 minutes or more until fork easily could get through.
Cool your sweet potato once cooked in a large plate until your hands can handle. Remove the peel of those sweet potatoes by hand and mash them in a measuring cup until you get 1 full cup. Transfer it into a mixing bowl..
Measure 2 cups of organic spelt flour and add them into the same mixing bowl. Add 1 teaspoon of raw organic apple cider vinegar. Mixing them well by hand or a mixer. Rest the dough in a ziplock bag for at least 6 hours in a warm spot. I typically use oven with the lamp on, it gives a nice temperature of around 90F..
After resting for a nice 6 hours, cut the dough into 4 equal parts. Roll each divided piece into a small ball, and flat it by hand and roll the dough into a 8-9 inch round taco shell..
Cook it on a flat pan on medium heat for 2 minutes each side until you see small or big bubbles puff up and the color turns to darker brown and aromatic. If you leave it longer with low heat, the shell will be more crispy..
As for fillings, I like to sauté some veggies with baked chicken or shredded pork. Cooked brown rice or beans would go very well with this shell. Top with fresh diced organic tomatoes and chopped cilantro. A touch of fresh lime juice would maximize the flavor profile..

I first started making these sweet potato tacos years ago, but it's one of those recipes that I come back to time and time again because it's such a filling & flavorful vegetarian weeknight dinner option. Sweet Potato Tacos that feature sweet potatoes cooked in a chipotle sauce, tossed with black beans, and served with guacamole to balance the heat. The taco shells: When I originally posted these tacos, they were in a blue corn hard shell (as seen here). I buy sweet potatoes almost every week and love to roast them. Gone are the days of my childhood where I only ate sweet potatoes at Thanksgiving.

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