In February, I attended a party at SOL COCINA to celebrate Chef Deborah Schneider and her Baja-style tacos being featured in Oprah’s O Magazine! (February issue).
Writer Julie Powell declares a Taco Fiesta: the Easiest Dinner Party You’ll Ever Throw; there’s no argument from me that a taco bar with an array of fillings and toppings is a quick, easy, and fun way to entertain, and an excellent way to satisfy the dietary needs of your friends and family, whether it be vegan, vegetarian, gluten free, dairy free, etc.
Now, the vegetarian taco, one of Chef Deb’s featured recipes from Oprah’s O Magazine, and a big hit at the recent Share Our Selves 19th Annual Wild & Crazy Taco Night, has been added to SOL’s seasonal menu, along with tacones, shrimp salad ‘esquites‘, and an ultimate burrito ‘Mar y Tierra‘. The mouthwatering taco is a delicious tangle of caramelized onion, roasted poblano chile, roasted sweet potato and black beans served on a corn tortilla with melted Oaxacan cheese, a drizzle of spicy chipotle salsa and pico de gallo. The Sweet Potato and Black Bean taco is Vegetarian and Wheat-Free and can be made Vegan without cheese and chipotle salsa. Shown as made by Chef Deborah (above) and my homemade version (below).
I like to call SOL my office – it’s quintessentially Newport Beach and there’s no better place to discuss a little business while sipping SOL’s refreshing Skinny Margarita 🙂 But, in case you’re not in the OC, you’ve lucked out today because I’m sharing the recipe right here on She’s Cookin’!
As a lover of the nutritious, sweet orange flesh of the sweet potato and the mild smokiness of poblano chiles (also called Pasilla) , this just may be my new favorite veggie taco – until now, it was grilled portabello with peppers and onions, but that’s what’s so great about tacos – they’re versatile. You can pack about anything between a tortilla, and it’s delicious! Of course, you can save time by serving your favorite prepared salsas. Same with the chipotle sauce, but you can make your own by blending one chipotle pepper (found in the Latin aisle at the store) with about a 1/2 cup of sour cream until smooth.
This taco is prepared dorado-style where the cheese-topped tortillas are grilled in a skillet (cast iron if you have one) before serving. You can try it with any kind of filling – so, let’s get this party started!
Roasted Sweet Potato and Black Bean Tacos
Recipe created by Deborah Schneider
Serves 6 (Makes 12 tacos)
Ingredients
Sweet potatoes:
- 1½ Tbsp. vegetable oil, divided
- 1 white onion, diced
- 1 large poblano chili or green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1½ tsp. kosher salt, divided
- 1 medium orange sweet potato, cut into ½-inch dice
- 1 cup black beans, drained and rinsed
- ¼ tsp. ground black pepper
To serve:
- 12 (6-inch) corn tortillas
- Vegetable oil
- 2 cups (6 ounces) shredded Oaxaca or Monterey Jack cheese
- Chipotle sauce
- Pico de gallo (optional, recipe below)
Directions
Total time: 45 minutes
Pico de Gallo
Ingredients
- 4 seeded and diced Roma tomatoes
- ½ cup diced red onion
- 1 tsp. kosher salt
- 1 jalapeño, seeded and minced (leave in some seeds if you like it spicier)
- ¼ cup chopped cilantro
- 1 Tbsp. lime juice
Directions
In a bowl, combine the Roma tomatoes, diced red onion, kosher salt, jalapeño, chopped cilantro, and lime juice.
Make it yourself, or let Chef Deborah prepare it for you 🙂 Either way, Enjoy!
251 E. Pacific Coast Highway
Newport Beach, CA
(949) 675-9800
Two photos from the SOL celebration courtesy of Albert Evangelista Photography
We loooooove Sol and go there most often for our date nights. Jon always get the carne asada quesadilla, it’s pretty dang good! I’ll have to try the vegetarian tacos next time!
Hi Julia! I’ll have to try the asada quesadilla on my next visit – I usually order the ceviche and the lobster tacos 🙂
So I went there Saturday night. Had the quesadilla, obviously 🙂 BUT, I also tried the frozen beer. HOLY COW! If you haven’t tried it, DO! Super good. We sat at the taco bar and it was great! Right by the kitchen so the cooks talked to us and we had great service and it was even quieter, which was totally nice. OK, that’s all, I’m done now 🙂
Nice! I’ve never sat at the taco bar. I’ll have to try the frozen beer! And, the quesadilla, like I said before 🙂
I love sweet potatoes, these tacos look like such a great vegetarian option. Mouthwatering photos, too! 🙂
Thanks, Laura 🙂 If you’re a sweet potato lover, you can’t go wrong with these tacos!
This recipe looks delicious! I love tacos because of their versatility. I eat lots of vegetarian food and there are so many options to put into a corn tortilla.
Hi, Nicole – I’m in total agreement with you! Thanks for stopping by – I really enjoyed your styling event!
I’m going to Newport Beach and will happily set up ‘shop’ at Sol with a plate of sweet potato black bean tacos in front of me:-)
Another one to put on our list when you visit, Patty 🙂
I love the black bean and sweet potato combo. I just made a black bean sweet potato tostada for lunch yesterday (from my blog). SO good!!
Hi Denise! Sweet potatoes and black beans are delicious almost any way you get them 🙂
Love the addition of the sweet potato!!! What a great spot down south – and I can see why you love it!!! Delish!!
I haven’t tried sweet potatoes and black bean combo! I’m sure this is a nutritional powerhouse as well! Pinned!
Oh, this seems so good! I love the sweet potato twist. Delicious!
I love sweet potato and black bean combo. I tried it for the first time a while back in a soup and loved it! I want this taco for lunch today! Want!
I love sweet potatoes and black beans. I can imagine the taste combining it together!
Great recipe and must try! Thanks for sharing!
I so want to sit at that table and have a skinny margarita!! Amazing setting, and sounds like great food!
I love it – a taco bar that suits the preferences and needs of all. Personally, I’d have no trouble choosing at all..I want that sweet potato-black bean taco, and I’m going to make it soon, maybe this weekend. It looks SO damn good.
That taco looks absolutely delicious! Will have to try these 🙂
Had a sweet potato salad the other day…it’s delicious. Gotta get some more to try your taco recipe. Healthy and tasty!
These sound fabulous Priscilla…another reminder of how much I love sweet potatoes and another smack to myself that I keep forgetting they are not just for Thanksgiving! I am ready for dinner and nothing is prepared here; I would like to order some to go please. 🙂
I don’t know why I’ve never thought of using sweet potatoes in my tacos. When I prepare the them for my husband, I always give him a vegetarian version. This would be a great addition to my taco repertoire–and I didn’t know what it was called before but I guess my favorite way of preparing tacos is dorado style because I always grill them first. So much color and flavor going on here. 🙂
Me too, I’m with everyone else. I never had sweet potatoes in tacos or never even got the idea of adding in! I’m a big potato fan and even bigger fan when it comes to sweet potatoes. I’d love this! Such a beautiful taco…all nice colors and very appetizing!!
I need to make it down to So Cal soon, I need to put a stop to get some of these tacos on my list and see you of course. Hope the moving isn’t too stressful.
-Gina-
Why have I never combined sweet potatoes and black beans before? I LOVE this taco idea. I like trying different veggie options with my taco and this one I have to make soon.:)
I love the combination of tastes here. I’ve never had a black bean taco but I am not intrigued to try.
Love love love!! I think black bean and sweet potatoes were meant to be. They are just such a great combination of flavor don’t you think???
Looks great Priscilla!
You know, Sol is in our backyard but my husband and I are rarely without our kids and could use a date night there. 🙂 Love the idea of sweet potatoes/black beans in a taco. I’ve been trying to eat less meat.