Crispy Sweet Potato & Black Bean Tacos with Chipotle Crema
Ingredients
- 2 mediumsweet potato
- 1 can (15 oz)black beans (or cooked fresh)
- 3 tablespoonolive oil
- 1 teaspoonsmoked paprika
- ½ teaspooncayenne pepper
- 1 teaspooncumin
- 2 clovegarlic
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- 8corn tortillas
- ½ cupsour cream
- 1 tablespoonchipotle peppers in adobo (plus 1 teaspoon sauce)
- 1lime
- ½ smallred onion
- ¼ cup loosecilantro
Prep
- 01
Peel and cut 2 medium sweet potatoes into ½-inch cubes.
- 02
Mince 2 garlic cloves.
- 03
Dice ½ small red onion.
- 04
Chop roughly ¼ cup fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the diced sweet potato and cook, stirring occasionally, for 8–10 minutes until caramelized at the edges and fork-tender. Season with smoked paprika, cayenne, cumin, salt, and pepper. Transfer to a plate.
- 02
Return skillet to medium heat with 1 tablespoon olive oil. Add the black beans with their liquid, breaking up the beans slightly as they warm, about 3–4 minutes. Mash some beans against the side of the pan to create a chunky, creamy texture. Taste and adjust seasoning.
- 03
While the beans cook, blend sour cream with 1 minced garlic clove, 1 tablespoon chipotle peppers, 1 teaspoon adobo sauce, juice from half the lime, and a pinch of salt until smooth. This is your chipotle crema.
- 04
Warm tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until pliable.
- 05
Assemble tacos: spread a spoonful of chipotle crema on each tortilla, add a scoop of sweet potatoes, then a scoop of black beans. Top with diced red onion and fresh cilantro. Squeeze remaining lime over tacos and serve immediately.
Spice Tips
This recipe delivers medium heat from the chipotle and cayenne. For a milder version, halve the cayenne and use just ½ chipotle pepper in the crema. For serious kick, add ¼ teaspoon more cayenne or a pinch of habanero powder. A drizzle of hot sauce or a sprinkle of toasted jalapeños over the finished tacos will push the heat further without overpowering the sweet potato.
Leftovers keep well in the fridge for 3 days; reheat sweet potatoes in a skillet to restore crispness. Swap in pinto beans or pintos-and-black-bean mix if you prefer. For less heat, reduce cayenne to ¼ teaspoon and use just ½ chipotle pepper in the crema.