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Try SavoraBlack Bean & Roasted Sweet Potato Tacos with Lime Crema
These vibrant tacos bring an 'East Austin' vibe to your kitchen! Sweet and savory roasted sweet potatoes meet seasoned black beans, all drizzled with a zesty lime crema. Quick, healthy, and bursting with flavor, they're perfect for a weeknight meal.
Ingredients
- Sweet Potatoes2 medium
- (15-ounce) can Black Beans1
- Olive Oil2 tablespoons
- Chili Powder1 teaspoon
- Cumin1/2 teaspoon
- Garlic Powder1/4 teaspoon
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
- Lime1
- Sour Cream1/2 cup
- 8-10 Taco Shells
- chopped Cilantro1/4 cup
- as desired (e.g., avocado, salsa, shredded lettuce) Optional Toppings
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Learn MoreMethod
Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1/2-inch cubes.
Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
While sweet potatoes are roasting, prepare the black beans. Drain and rinse the black beans.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the black beans, chili powder, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
Make the lime crema: In a small bowl, combine sour cream with the juice of 1/2 lime. Stir well and set aside.
Warm taco shells according to package directions.
Assemble the tacos: Fill each taco shell with roasted sweet potatoes and seasoned black beans. Drizzle with lime crema and garnish with chopped cilantro.
Serve immediately with your favorite taco toppings, such as avocado or salsa.
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