Sweet Potato and Black Bean Tacos
Roasted sweet potato cubes and seasoned black beans served in corn tortillas with lime crema.
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Ingredients
- 2 large Sweet potatoes, peeled and cubed
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 15 ounces Black beans, rinsed and drained
- 1/2 teaspoon Ground cumin
- 8 units Corn tortillas
- 1/2 cup Sour cream or Greek yogurt
- 1 tablespoon Lime juice
- 1/4 cup Fresh cilantro, chopped(optional)
- 1 pinch Salt and black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Toss the cubed sweet potatoes with olive oil, chili powder, salt, and pepper until evenly coated.
- 3
Spread the sweet potatoes on the baking sheet and roast for 25-30 minutes until tender and slightly browned.
- 4
While potatoes roast, place the black beans in a small saucepan over medium heat with the cumin and a splash of water.
- 5
Simmer the beans for 5 minutes, lightly mashing a few with a fork to create a creamy texture, then keep warm.
- 6
Whisk together the sour cream and lime juice in a small bowl to create the lime crema.
- 7
Warm the corn tortillas in a dry skillet or over an open flame for 30 seconds per side.
- 8
Assemble the tacos by layering black beans, roasted sweet potatoes, a drizzle of lime crema, and fresh cilantro.
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