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Sweet Potato & Black Bean Tacos with Avocado Crema


  • Yield: 8-10 servings 1x

Ingredients

Scale

For the Filling:

  • 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

For the Crema:

  • 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

To Serve:

  • Corn or flour tortillas, warmed or toasted
  • Sliced radishes
  • Chopped cilantro
  • Additional red onion, diced
  • Lime wedges

Instructions

For the Filling:

  1. In a large skillet, heat the oil over medium. Add the onion and cook for a few minutes until it is softened.
  2. Add in the jalapeno, sweet potato, the spices, and a pinch each of salt and pepper.
  3. Cook, stirring frequently, until everything is tender, about 10-12 minutes.
  4. Add in the beans and lime juice and stir around until everything is warmed through.
  5. Season, to taste, with additional salt and pepper. Keep warm until you are ready to serve.

For the Crema:

  1. While the filling is cooking, place the avocado, yogurt, and lime zest/juice in a food processor.
  2. Pulse until the mixture is creamy, smooth, and well combined. Season, to taste, with salt and pepper.

To Serve:

  1. Warm or toast your tortillas (I like them a bit charred – I do this over my gas stove burner).
  2. Spread a dollop of the crema over each tortilla and top with the sweet potato-bean mixture.
  3. Garnish as desired and serve immediately.