Ingredients of Sweet Potato and Black Bean Tacos
For the Tacos:
2 large sweet potatoes, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
8 small corn tortillas
1 avocado, sliced
1/4 cup chopped fresh cilantro
1/4 cup crumbled feta cheese (optional)
For the Lime Crema:
1/2 cup Greek yogurt
1 tablespoon lime juice
Zest of 1 lime
Salt to taste
Instructions for making Sweet Potato and Black Bean Tacos:
Prepare the Sweet Potatoes:
Preheat your oven to 425°F (220°C).
In a large bowl, toss the sweet potato cubes with olive oil, chili powder, cumin, paprika, salt, and pepper until evenly coated.
Spread the sweet potatoes on a baking sheet in a single layer.
Roast in the preheated oven for 20-25 minutes, or until tender and slightly crispy, stirring halfway through.
Prepare the Black Beans:
While the sweet potatoes are roasting, heat a small saucepan over medium heat.
Add the black beans to the saucepan and cook until heated through, about 5 minutes. Season with a pinch of salt if desired.
Make the Lime Crema:
In a small bowl, mix the Greek yogurt, lime juice, lime zest, and a pinch of salt until well combined. Set aside.
Warm the Tortillas:
In a dry skillet over medium heat, warm each tortilla for about 30 seconds on each side, until soft and pliable. Alternatively, you can warm them in the oven for a few minutes.
Assemble the Tacos:
Place a generous spoonful of roasted sweet potatoes onto each tortilla.
Top with a spoonful of black beans.
Add slices of avocado, a sprinkle of chopped cilantro, and a drizzle of lime crema.
If using, sprinkle some crumbled feta cheese on top.
Serve:
Serve the tacos immediately while they’re warm, with extra lime crema on the side if desired.
Enjoy these delicious Sweet Potato and Black Bean Tacos, a perfect blend of savory and sweet with a hint of lime freshness!
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