Name: Sweet Potato and Black Bean Tacos Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1/4 cup sour cream; 1 Tbsp minced fresh cilantro; 1 tsp honey; 1/2 medium lime, juiced; Pinch of kosher salt; Pinch of black pepper; Pinch of chili powder; 1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes; 2 1/2 Tbsp olive oil; 1 tsp ground cumin; 1 tsp paprika; 1 tsp chili powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp ground coriander; 1/4 tsp cayenne pepper; 1 1/2 Tbsp olive oil; 1 small yellow onion, minced; 2 cloves garlic, minced; 15 oz can black beans, drained and rinsed well; 8 oz can whole kernel corn, drained; 3 Tbsp honey; 3 Tbsp fresh lime juice; 2 Tbsp minced fresh cilantro; Soft taco sized flour or corn tortillas; Shredded purple cabbage; Diced avocado; Minced fresh cilantro; Sliced green onions; Any other desired toppings

Ingredients

1/4 cup sour cream

1 Tbsp minced fresh cilantro

1 tsp honey

1/2 medium lime, juiced

Pinch of kosher salt, black pepper, and chili powder

1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes

4 Tbsp olive oil, divided

1 tsp ground cumin

1 tsp paprika

1 tsp chili powder

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp ground coriander

1/4 tsp cayenne pepper

1 small yellow onion, minced

2 cloves garlic, minced

15 oz can black beans, drained and rinsed well

8 oz can whole kernel corn, drained

3 Tbsp honey

3 Tbsp fresh lime juice

2 Tbsp minced fresh cilantro

Soft taco-sized flour or corn tortillas

Shredded purple cabbage

Diced avocado

Minced fresh cilantro

Sliced green onions

Any other desired toppings

Instructions

Prepare: Preheat your oven to 425°F and line a large baking sheet with aluminum foil. Set aside.

Make crema: In a food processor, combine sour cream, cilantro, honey, lime juice, and a pinch of salt, pepper, and chili powder. Pulse a few times until smooth. Transfer to an airtight container and refrigerate until ready to serve.

Roast sweet potatoes: In a mixing bowl, toss the diced sweet potatoes with 2 1/2 tablespoons olive oil. Add paprika, cumin, chili powder, salt, coriander, black pepper, and cayenne pepper, stirring well to coat. Spread the sweet potatoes evenly on the prepared baking sheet and roast for 22-25 minutes, stirring halfway through, until tender and caramelized.

Make filling: While the potatoes roast, heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced onion and cook, stirring often, for about 5 minutes until softened.

Add garlic and beans: Stir in the minced garlic and cook for 30 seconds. Reduce heat to medium-low, then add black beans and corn. Stir to combine.

Combine sweet potatoes: Once roasted, add the sweet potatoes to the skillet with the beans and corn. Stir in 3 tablespoons honey, 3 tablespoons fresh lime juice, and 2 tablespoons minced cilantro, mixing well.

Serve: Warm the tortillas and fill them with the sweet potato and black bean mixture. Drizzle with the cilantro crema and top with shredded cabbage, diced avocado, sliced green onions, fresh cilantro, or any other desired toppings.

Tips & Variations

For extra smoky flavor, try charring your tortillas over an open flame or in a hot dry skillet before serving.

Add a sprinkle of crumbled queso fresco or a squeeze of hot sauce to customize your tacos.

Substitute sweet potatoes with butternut squash or roasted cauliflower for a different twist.

Use Greek yogurt instead of sour cream in the crema for a lighter option.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Keep the crema separate to prevent it from thining out. Reheat the filling gently in a skillet over medium heat or in the microwave before assembling tacos. Tortillas are best warmed fresh but can be wrapped tightly and stored for up to 2 days in the fridge.

FAQs

Can I make these tacos vegan?

Yes! Simply substitute the sour cream in the crema with a vegan alternative like cashew cream or a plant-based yogurt. Also, double-check the tortillas to ensure they contain no animal products.

What can I serve with these tacos?

These tacos pair well with a fresh green salad, Mexican rice, or a side of black bean salsa. For a fuller meal, add a side of guacamole or chips and salsa.