Can we make Taco Thursday a thing?
Why should a food so glorious as tacos be for Tuesdays only?!
Let’s break all the rules, shall we? Because I have the most DELICIOUS vegetarian tacos to tell you about today. You won’t miss the meat one bit.
(TBH, I eat tacos on all days of the week, so I’m only taking the “rule” of Taco Tuesday lightly. Rebel!)
I am a huge fan of anything I can wrap up in a tortilla. Seriously. The notion of a taco alone gets me excited, regardless of the fillings. Today’s fillings just so happen to be extra.
We’ve got sweet potatoes and black beans, two of my favorite ingredients on the planet, mingling together in a crazy flavorful concoction of spices and aromatics. They’re cooked until just tender and warm and lovely, and then they get a generous spritz of fresh lime juice because I am obsessed. Always and forever. Fresh citrus juice makes everything better. I PROMISE you that.
Before being folded up in the toastiest of tortillas (a step you really shouldn’t skip if you have access to a gas burner or grill! It totally MAKES any taco), a generous schmear of tangy avocado crema goes down.
Avocado crema is one of the best phrases on earth. In fact, if I see something on a menu that is described as having an avocado crema involved, I’m already sold before reading the rest of the description!
This version tastes super decadent but is kept on the lightened up side, thanks to Greek yogurt. 95% of the time, I prefer a 2% fat Greek yogurt for my cooking needs. It’s the perfect balance of creamy and luxurious without all the fat of whole milk yogurt. It’s a nice “meet me in the middle” product. LOVE IT.
The crema also has quite a bit of lime flavor, too. Which I obviously adore. It serves to purposes here: it adds a ton of fresh and tangy flavor (brightens everything up!), and it also keeps the avocado part of the crema from turning brown.
The assembled tacos get topped with whatever fresh ingredients you like! You could do some shredded lettuce and diced tomatoes. Or a nice slaw. Me? I kept things simple and topped with sliced radishes, fresh herbs, and more lime juice. I’m getting predictable, aren’t I?
Just like anything else, you can make these your own. Put your own twist on them! Top them off however you like. Personally, I think the filling and crema here are so flavor packed that these tacos really don’t need much else. There’s not even CHEESE involved here, and that is definitely a first on the taco front for me.
I don’t even know myself anymore.
All kidding aside, these don’t need cheese. They are plenty decadent-tasting on their own. Cheese was an afterthought, and believe me, I’m just as surprised as you are.
The one thing these DO need? An icy cold beer or margarita to wash them down! Preferably this weekend while we’re all celebrating Cinco de Mayo and the Kentucky Derby simultaneously!
1 tablespoon olive oil
1 red onion, finely diced
1 jalapeno, finely diced (seeded, if preferred)
1 sweet potato, peeled and diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 (15-oz) can black beans, drained and rinsed well
Juice of 1 lime
Salt and pepper, to taste
1 ripe avocado, pitted and peeled
¼ cup plain Greek yogurt or sour cream
Zest and juice of 1 lime
Salt and pepper, to taste
Corn or flour tortillas, warmed or toasted
Additional red onion, diced
In a large skillet, heat the oil over medium. Add the onion and cook for a few minutes until it is softened.
Add in the jalapeno, sweet potato, the spices, and a pinch each of salt and pepper.
Cook, stirring frequently, until everything is tender, about 10-12 minutes.
Add in the beans and lime juice and stir around until everything is warmed through.
Season, to taste, with additional salt and pepper. Keep warm until you are ready to serve.
While the filling is cooking, place the avocado, yogurt, and lime zest/juice in a food processor.
Pulse until the mixture is creamy, smooth, and well combined. Season, to taste, with salt and pepper.
Warm or toast your tortillas (I like them a bit charred – I do this over my gas stove burner).
Spread a dollop of the crema over each tortilla and top with the sweet potato-bean mixture.
Garnish as desired and serve immediately.