Ingredients
Crema
- 1/4 cup sour cream
- 1 Tbsp minced fresh cilantro
- 1 tsp honey
- 1/2 medium lime (juiced)
- Pinch of kosher salt, black pepper, and chili powder
Roasted Sweet Potatoes
- 1 1/2 lbs sweet potatoes (peeled and diced into 1/2 inch cubes)
- 2 1/2 Tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground coriander
- 1/4 tsp cayenne pepper
Black Bean and Corn Filling
- 1 1/2 Tbsp olive oil
- 1 small yellow onion (minced)
- 2 cloves garlic (minced)
- 15 oz can black beans (drained and rinsed well)
- 8 oz can whole kernel corn (drained)
- 3 Tbsp honey
- 3 Tbsp fresh lime juice
- 2 Tbsp minced fresh cilantro
To Serve
- Soft taco sized flour or corn tortillas
- Shredded purple cabbage
- Diced avocado
- Minced fresh cilantro
- Sliced green onions
- Any other desired toppings
Instructions
- Prepare: Preheat the oven to 425°F and line a large baking sheet with aluminum foil. Set aside for roasting the sweet potatoes.
- Make crema: In a food processor, combine the sour cream, minced cilantro, honey, lime juice, kosher salt, black pepper, and chili powder. Pulse a few times until the mixture is well combined. Transfer to an airtight container and refrigerate until ready to serve.
- Roast sweet potatoes: Place the diced sweet potatoes in a mixing bowl. Add 2 1/2 tablespoons of olive oil, paprika, ground cumin, chili powder, kosher salt, ground coriander, black pepper, and cayenne pepper. Stir well to coat the potatoes evenly. Spread them on the prepared baking sheet in a single layer and roast in the oven for 22 to 25 minutes, stirring halfway through, until the sweet potatoes are fork-tender and caramelized.
- Make filling: While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the remaining 1 1/2 tablespoons of olive oil, then add the minced onion. Cook, stirring frequently, for about 5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring often to prevent burning.
- Combine filling ingredients: Reduce the heat to medium-low. Stir in the drained black beans and corn, cooking until heated through. Once the sweet potatoes are done roasting, add them to the skillet with the black bean and corn mixture. Stir in the honey, fresh lime juice, and minced cilantro, mixing everything gently to combine all flavors.
- Serve: Warm the tortillas by charring them briefly in a hot skillet or directly over the flame if possible. Fill each tortilla with the sweet potato and black bean filling, drizzle with the cilantro-lime crema, and top with shredded purple cabbage, diced avocado, minced cilantro, sliced green onions, and any other preferred toppings. Serve immediately.
Notes
- You can substitute sour cream with plain Greek yogurt for a lighter crema.
- If you prefer spicier tacos, add more cayenne pepper or a dash of hot sauce.
- Use corn tortillas to keep the dish gluten-free.
- Leftover filling can be stored in the refrigerator for up to 3 days.
- Roasted sweet potatoes can be prepared a day ahead to save time.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
