Contemplate · Privacy

Black Bean and Sweet Potato Tacos

Ingredients

Filling

• 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

Lime Crema

• 1/2 cup sour cream
• 1 lime, zested and juiced
• 1 pinch salt

To Serve

• 8 corn tortillas, warmed
• 1 bunch cilantro
• Pickled red onions, optional

Directions

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.

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

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

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

Notes

Kids like theirs with shredded cheese instead of crema.