Ingredients
Crema
- 1/4 cup sour cream
- 1 Tbsp minced fresh cilantro
- 1 tsp honey
- 1/2 medium lime (juiced)
- Pinch of kosher salt
- Pinch of black pepper
- Pinch of 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 ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground coriander
- 1/4 tsp cayenne pepper
Filling
- 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)
- 1 1/2 Tbsp olive oil
- 3 Tbsp honey
- 3 Tbsp fresh lime juice
- 2 Tbsp minced fresh cilantro
Toppings and Serving
- 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 your oven to 425°F (220°C) and line a large baking sheet with aluminum foil. Set this aside for roasting the sweet potatoes.
- Make crema: In a food processor, combine sour cream, minced cilantro, honey, lime juice, salt, black pepper, and chili powder. Pulse a few times until well blended. Transfer the mixture to an airtight container and refrigerate until you’re ready to serve the tacos.
- Roast sweet potatoes: In a mixing bowl, toss the diced sweet potatoes with 2 1/2 tablespoons olive oil. Sprinkle in paprika, ground cumin, chili powder, kosher salt, ground coriander, black pepper, and cayenne pepper. Stir thoroughly to ensure the potatoes are evenly coated with the spices. Spread the potatoes in a single layer on the prepared baking sheet and roast for 22 to 25 minutes, stirring halfway through. Roast until the sweet potatoes are fork-tender and caramelized on the edges.
- Make filling: While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the remaining 1 1/2 tablespoons olive oil, then sauté the minced onion for about 5 minutes, stirring frequently until softened. Add minced garlic and cook for an additional 30 seconds, stirring often to avoid burning.
- Combine filling components: Reduce heat to medium-low and stir in the drained black beans and corn. Once the roasted sweet potatoes are done, add them to the skillet with the beans and corn. Then stir in honey, fresh lime juice, and minced cilantro until everything is well mixed and heated through.
- Serve: Warm your tortillas by charring them lightly in a dry skillet or warming in the oven. Fill each tortilla with the sweet potato and black bean mixture. Drizzle generously with the prepared cilantro crema and top with shredded purple cabbage, diced avocado, sliced green onions, minced cilantro, or any other desired toppings. Serve immediately for best flavor and texture.
Notes
- For a spicier version, add extra cayenne pepper or a pinch of chipotle powder to the sweet potato seasoning.
- If you prefer gluten-free tacos, use corn tortillas instead of flour tortillas.
- The crema can be made a day in advance and stored in the refrigerator for easier meal prep.
- For added protein, consider topping with crumbled queso fresco or cooked chicken if not vegetarian.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
