Black Bean Tacos with Sweet Potato-Leek Hash and Chipotle Tahini

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • 1 pound sweet potatoes , finely diced
  • 2 medium leeks , thinly sliced (see note)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 cup chipotle-tahini sauce (recipe follows)
  • 1 13.5-ounce carton Pacific Foods Organic Refried Black Beans with Green Chiles
  • Twelve 6-inch corn tortillas
  • 2 limes , cut into wedges
  • Cilantro leaves for garnish (optional)


  1. Preheat the oven to 425 degrees F. In a large mixing bowl, toss the sweet potatoes, leeks, olive oil, salt, cumin and paprika until well mixed. Arrange in an even layer on two parchment paper-lined baking sheets. Roast in the oven until golden brown and caramelized, about 25 minutes, swapping the pans from top to bottom rack halfway through.
  2. Wrap the tortillas in foil and warm in the oven during the last 5 minutes of cooking.
  3. Meanwhile, make the tahini sauce (recipe follows).
  4. Schmear the tortillas with the refried black beans, top with the sweet potatoes and serve with a drizzle of chipotle tahini sauce and lime wedges on the side.

Recipe Notes

To remove grit from the leeks, halve them lengthwise and rinse them under cold water, fanning out the layers. The proceed and thinly sliced into half-moons. 

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!