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Campfire Tacos

Toothsome sweet potatoes, assertive poblano peppers, and flavorful black beans, wrapped up in a crispy corn tortilla

Camping-Tacos-with-Sweet-Potato-Black-Beans-and-Poblano-Peppers-vegan-glutenfree-7

Yields6 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

SWEET POTATOES & PEPPERS
 1 tbsp oil
 1 medium sweet potato peeled (optional) and cut into ½-inch cubes
 1 poblano pepper seeded and chopped into ½-inch pieces
 1 tbsp cumin
 salt to taste
BLACK BEANS
 1 tbsp oil
 ½ small red onion diced
 2 cloves garlic minced
 15 oz can black beans
 2 limes juiced
 1 tsp New Mexican chili powder
 salt to taste
TO ASSEMBLE
 6 corn tortillas
 ½ red onion, avocado, cilantro, hot sauce, etc

1

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.

2

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.

3

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!

Source: https://www.freshoffthegrid.com/campfire-tacos-sweet-potato-black-beans-roasted-poblanos/

Ingredients

SWEET POTATOES & PEPPERS
 1 tbsp oil
 1 medium sweet potato peeled (optional) and cut into ½-inch cubes
 1 poblano pepper seeded and chopped into ½-inch pieces
 1 tbsp cumin
 salt to taste
BLACK BEANS
 1 tbsp oil
 ½ small red onion diced
 2 cloves garlic minced
 15 oz can black beans
 2 limes juiced
 1 tsp New Mexican chili powder
 salt to taste
TO ASSEMBLE
 6 corn tortillas
 ½ red onion, avocado, cilantro, hot sauce, etc

Directions

1

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.

2

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.

3

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!

Campfire Tacos

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