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:
- 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.
For the Crema:
- 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.
To Serve:
- 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.