Black Bean and Sweet Potato Tacos

Name: Black Bean and Sweet Potato Tacos
Ingredients: 2 medium sweet potatoes, cut into 1/2-inch cubes; 2 tablespoons olive oil; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 can black beans, drained and rinsed; 1/2 cup sour cream; 1 lime, zested and juiced; 1 pinch salt; 8 corn tortillas, warmed; 1 bunch cilantro; Pickled red onions, optional

Contemplate · Green Market Kitchen

Total Time: 45 min
Cook Time: 30 min
Yield: 4 servings

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Kids like theirs with shredded cheese instead of crema.

Ingredients

2 medium sweet potatoes, cut into 1/2-inch cubes

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 can black beans, drained and rinsed

1/2 cup sour cream

1 lime, zested and juiced

1 pinch salt

8 corn tortillas, warmed

1 bunch cilantro

Pickled red onions, optional

Directions

Cook Time: 30 min, Total Time: 45 min

Step 1

Heat the oven to 425°F. Toss the sweet potatoes with the oil, chili powder, cumin, and a big pinch of salt and roast until tender and browned at the edges, 25 to 30 minutes.

Step 2

Stir the beans into the hot sweet potatoes and return to the oven for 5 minutes.

Step 3

Whisk the sour cream with the lime zest, lime juice, and salt.

Step 4

Fill the tortillas with the sweet potatoes and beans, drizzle with crema, and top with cilantro and pickled onions.