Our Family Table
Sign up
Recipevegetariandinnertacosmexican-inspired

Sweet Potato and Black Bean Tacos with Avocado-Lime Crema

Spiced roasted sweet potato, smoky black beans, charred corn, and a cool yogurt-avocado crema. Vegetarian tacos no one feels short-changed by.

DA

A recipe from

Dustin Arnold
PrintPDF
Sweet Potato and Black Bean Tacos with Avocado-Lime Crema

Ingredients

Yields 4 servings

  • 2 medium sweet potatoes (peeled, 1/2-inch dice)
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • sea salt and black pepper
  • 1 can black beans (15 oz) (drained and rinsed)
  • 1 cup frozen corn (thawed)
  • 1 ripe avocado
  • 1/2 cup plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 small jalapeño (seeded (optional))
  • 1/4 cup fresh cilantro (plus more to serve)
  • 8 small corn tortillas
  • 1/2 cup crumbled cotija or feta (to serve)
  • 1 lime (in wedges, to serve)

Method

6 steps, the way Dustin Arnold does it.

  1. 1

    Preheat the oven to 425°F (220°C).

  2. 2

    Roast the sweet potato: Toss diced sweet potato with olive oil, cumin, paprika, chili powder, 3/4 tsp salt, and several grinds of pepper. Spread on a sheet pan and roast 20 minutes.

  3. 3

    Stir in the black beans and corn and roast another 8–10 minutes, until the sweet potato is tender and the corn just starts to char.

  4. 4

    Crema: While that roasts, blend the avocado, yogurt, lime juice, jalapeño (if using), cilantro, and 1/4 tsp salt until smooth. Thin with a splash of water if needed.

  5. 5

    Warm the tortillas: Char them directly over a gas flame for a few seconds per side, or wrap in foil and warm in the oven for 5 minutes.

  6. 6

    Build: Pile the sweet potato mixture onto warm tortillas. Drizzle with the avocado crema, top with crumbled cheese and extra cilantro, and serve with a lime wedge.

Comments (0)

No comments yet.

Log in to leave a comment.