Campfire Tacos with Sweet Potato, Black Beans & Poblano Peppers
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Toothsome sweet potatoes, assertive poblano peppers, and flavorful black beans, wrapped up in a crispy corn tortilla. These vegan tacos deliver a smoky southwestern sensation with each and every bite.
Okay, everyone, let’s jump in the Wayback Machine. A long long time ago, back in February, we were exploring Organ Pipe National Monument. One night at camp, as the sun set over a majestic field of cacti, we decided to make tacos – yet again.
Long time readers of this blog know we’re pretty much taco fanatics. And when we’re in the southwest, we tend to get a little obsessive. We had already posted an amazing Drunken Cauliflower Taco recipe while we were there and felt if we posted another one back-to-back it would be, well, a little much. So we decided to hold off… until now.
Looking back over these photos, we’re reminded of just how delicious these tacos were. The sweet potatoes were perfectly chewy and absorbed tons of flavor. The peppers were definitely present, but not overly pushy. And the New Mexican Chili powder and cumin transformed the black beans into something magnificent.
Corn tortillas are definitely the way to go, too. To get those blackened charred marks, we placed the tortillas directly on top of the burner. (You can do this with corn, but flour tortillas will just stick) About 10-20 seconds on each side. Just make sure you have a good pair of tongs!
While there probably isn’t any better way to enjoy a taco then by watching a Sonoran desert sunset, the taco is a transcendent food and can be enjoyed in just about any setting. So next time you’re out camping or at home, try taking a bite out of the American Southwest with these sweet and spicy tacos.
Ingredients
SWEET POTATOES & PEPPERS
- 1 tablespoon oil
- 1 medium sweet potato, peeled (optional) and cut into ½-inch cubes
- 1 poblano pepper, seeded and chopped into ½-inch pieces
- 1 tablespoon cumin
- salt to taste
BLACK BEANS
- 1 tablespoon oil
- ½ small red onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans
- 2 limes, juiced
- 1 teaspoon New Mexican chili powder
- salt to taste
TO ASSEMBLE
- 6 corn tortillas
- ½ red onion, avocado, cilantro, hot sauce, etc.
Instructions
- Heat 1 tablespoon oil in a skillet over medium high heat. Add the sweet potatoes and cook, stirring occasionally, 10 minutes. Add the peppers, cumin, and a pinch of salt and continue to cook an additional 10 minutes, or until the potatoes and peppers are cooked through and tender.
- In the meantime, prepare the black beans. Heat 1 tablespoon oil in a small pot. Add the onion and saute 3-4 minutes, until it begins to turn translucent. Add the garlic and saute until fragrant, about 1 minute. Add the beans, lime juice, New Mexican chili powder, and a pinch of salt. Reduce heat to low and simmer about 15 minutes until the beans are heated through and the potatoes & peppers are done.
- To assemble, heat the tortillas on a stove burner or over your campfire. Spoon a scoop of beans into the tortilla, add a scoop of the potatoes and peppers, and top with whatever additional fixings you’d like!
Nutrition (Per Serving)
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These tacos look like everything I could ever want in a taco 😉 Potato-based tacos are super underrated, so I’m thrilled to see you did a sweet potato version!
I’ve had a love affair with potato tacos since college, when I lived down the street from a place called Hole Mole, who had UNREAL potato tacos – loaded with garlic and hot sauce. I’ve become more of a sweet potato kind of person in recent years, so it was about time I used them in tacos!!
Ive made potato mash quesadillas but surprisingly never tacos! Looking forward to making these!! 🙂
Ooh, quesadillas would be awesome!!
Roast the poblano peppers befor hand sweat them in a plastic bag or whatever ur creative eco conscious ass can think off
Peel back the skin and bam
More flavor homeskillet
Thankyou vury much
This was amazing!
Pleasantly surprised! The flavors compliments each other. I fire roasted fresh corn with cilantro to complete our meal.
Fire roasted corn sounds like the perfect side for this meal! So glad you enjoyed it 🙂
Super easy and delicious!
Thank you for all of your amazing recipes. We try them everywhere we camp from African Peanut Stew on Santa Cruz Island to Margherita Pizza and Blueberry Banana Pancakes in the Tetons and Chili w/cornbread in Shenandoah and more. Great fun and always delicious.
Quick question re the beans in this recipe, are the beans kept/cooked in their juices or rinsed and drained? Thanks, Barbara
Thanks for sharing, Barbara! Sounds like you have had some great adventures all over the country!
The beans can really be made either way depending on your preference—I know draining beans can be a pain at a campsite. We’ll usually drain most of the liquid off but not worry about the thicker liquid at the bottom of the can. Once you add the spices it ends up being kind of a nice sauce.
These are so good! I make these to eat at home all the time.