Print

Spicy Roasted Sweet Potato and Black Bean Tacos with Chipotle Lime Crema

Three delicious Sweet Potato and Black Bean Tacos topped with creamy sauce and shredded lettuce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare flavorful vegetarian tacos featuring roasted sweet potatoes and seasoned black beans, topped with a zesty chipotle lime crema.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into 1/2 inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup water or vegetable broth
  • 12 small corn or flour tortillas
  • For the Crema: 1/2 cup plain Greek yogurt (or vegan sour cream)
  • 1 tablespoon lime juice
  • 1 teaspoon chipotle pepper in adobo sauce, minced
  • 1/4 teaspoon salt
  • For Toppings: 1 avocado, sliced; 1/4 cup chopped fresh cilantro; 1/4 cup crumbled cotija cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, and salt until evenly coated.
  3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and slightly caramelized.
  4. While the potatoes roast, prepare the crema. In a small bowl, whisk together the yogurt (or vegan sour cream), lime juice, minced chipotle pepper, and salt until smooth. Set aside.
  5. In a medium skillet over medium heat, combine the rinsed black beans and water or broth. Cook for 5 to 7 minutes, stirring occasionally, until the liquid has mostly evaporated and the beans are heated through. Gently stir in half of the roasted sweet potatoes. Mash about one-third of the bean and potato mixture lightly with a fork to create a thicker filling.
  6. Warm the tortillas according to package directions. You can heat them briefly in a dry skillet or wrap them in a damp paper towel and microwave for 30 seconds.
  7. Assemble the tacos. Spoon the sweet potato and black bean mixture into the warmed tortillas.
  8. Top each taco with the remaining whole roasted sweet potatoes, a drizzle of the chipotle lime crema, sliced avocado, cilantro, and cotija cheese, if using.

Notes

  • This filling stores well. Keep the roasted sweet potatoes and bean mixture separate from the crema for up to 4 days in the refrigerator. Reheat the filling before serving.
  • This recipe is naturally vegetarian and vegan if you skip the optional cotija cheese and use a vegan sour cream substitute for the crema.
  • Corn tortillas keep this recipe gluten free.

Nutrition

Find it online: https://cookerycourier.com/sweet-potato-and-black-bean-tacos/