Charred Sweet Potato & Black Bean Tacos with Lime Crema
Ingredients
- 1½ poundssweet potato
- 1 can (15 oz)black beans (drained and rinsed)
- 3 tablespoonolive oil
- 3 clovegarlic
- 1 teaspooncumin
- ¾ teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- ·salt
- ·black pepper
- 2lime
- ½ cupsour cream
- 8corn or flour tortillas
- ½red onion
- 1 small handfulcilantro
Prep
- 01
Dice 1.5 pounds sweet potato into 3/4-inch cubes.
- 02
Mince 3 cloves garlic.
- 03
Dice 1/2 red onion.
- 04
Roughly chop a small handful of cilantro.
- 05
Cut 2 limes into wedges.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add diced sweet potato in a single layer and cook undisturbed for 4–5 minutes until deeply charred. Stir, then cook another 4–5 minutes, stirring occasionally, until tender and caramelized.
- 03
Push sweet potato to the side. Add remaining 1 tablespoon oil, then add garlic and cook 30 seconds until fragrant.
- 04
Stir in cumin, smoked paprika, and cayenne. Cook 30 seconds.
- 05
Add black beans and stir to combine. Cook 2–3 minutes until heated through. Season with salt and pepper to taste.
- 06
Whisk together sour cream, juice of 1 lime, and a pinch of salt to make lime crema.
- 07
Warm tortillas in a dry skillet or over a gas flame for 30 seconds per side.
- 08
Fill tortillas with sweet potato and bean mixture. Top with lime crema, diced red onion, cilantro, and a squeeze of fresh lime. Serve immediately.
Spice Tips
The cayenne adds moderate heat; double it for serious spice. For deeper flavor, add 1/2 teaspoon chipotle powder to the bean mixture. Fresh jalapeño sliced thin on top brings brightness and snap.
Make the lime crema while the beans warm — it keeps well and you can dollop it generously. If you don't have smoked paprika, use regular paprika and add a tiny pinch of liquid smoke.