Sweet Potato & Black Bean Tacos with Lime Crema
Ingredients
- 1 poundsweet potato
- 2 tablespoonolive oil
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 1 can (15 oz)black beans (drained and rinsed)
- 1lime
- ½ cupsour cream
- 1 clovegarlic
- 8corn tortillas
- 2 cupred cabbage
- ½ cupfresh cilantro
- ½ cupqueso fresco (optional)
Prep
- 01
Cut 1 pound sweet potato into 1/2-inch dice.
- 02
Shred 2 cups red cabbage.
- 03
Mince 1 clove garlic and juice 1 lime.
- 04
Roughly chop 1/2 cup fresh cilantro.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced sweet potato and cook for 8–10 minutes, stirring occasionally, until golden and tender.
- 02
Add the cumin and smoked paprika to the sweet potato, stir well, and cook for 1 minute until fragrant.
- 03
Stir in the black beans and warm for 2 minutes. Taste and season with salt and pepper.
- 04
While the potato cooks, whisk together the sour cream, minced garlic, and juice from 1/2 lime in a small bowl. Season with salt and pepper.
- 05
Warm the tortillas in a dry skillet or directly over a gas flame for 30 seconds per side.
- 06
Assemble tacos: spread a spoonful of lime crema on each tortilla, top with sweet potato–black bean filling, a handful of shredded red cabbage, cilantro, and queso fresco if using. Serve with lime wedges.
Spice Tips
For smokiness, add 1/4 teaspoon chipotle powder to the sweet potato. For a kick of heat, sprinkle a pinch of cayenne or pass hot sauce at the table. A drizzle of agave or squeeze of fresh lime brightens the finish.