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 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
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 (220°C) and line a large baking sheet with aluminum foil. Set aside to prepare the other ingredients.
- Make the cilantro-lime crema. In a food processor, combine sour cream, minced cilantro, honey, lime juice, kosher salt, black pepper, and chili powder. Pulse until smooth and well combined. Transfer the crema to an airtight container and refrigerate until ready to serve.
- Roast the sweet potatoes. Place the peeled and diced sweet potatoes in a mixing bowl. Add 2 1/2 tablespoons olive oil and stir to coat. Sprinkle in ground cumin, paprika, chili powder, kosher salt, ground coriander, black pepper, and cayenne pepper. Toss well to combine all the spices evenly with the potatoes. Spread the sweet potatoes in a single layer on the prepared baking sheet. Bake in the preheated oven for 22-25 minutes, stirring halfway through, until the potatoes are fork tender and caramelized.
- Prepare the filling. While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the remaining 1 1/2 tablespoons olive oil. Once hot, add the minced onion and cook, stirring frequently, for about 5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring continuously to avoid burning.
- Add black beans and corn. Reduce the skillet heat to medium-low. Stir in the drained black beans and corn. Cook for a few minutes until warmed through.
- Combine sweet potatoes and filling. When the sweet potatoes are done roasting, transfer them to the skillet with the black beans and corn mixture. Stir to combine. Add honey, fresh lime juice, and minced cilantro. Stir again until everything is well incorporated and heated through.
- Assemble and serve the tacos. Warm the flour or corn tortillas by charring lightly on a dry skillet or grill. Spoon the sweet potato and black bean filling into each tortilla. Drizzle with the prepared cilantro-lime crema. Top with shredded purple cabbage, diced avocado, minced cilantro, sliced green onions, and any other desired toppings. Serve immediately and enjoy.
Notes
- Sweet potatoes can be roasted a day ahead and reheated to save time when assembling the tacos.
- For a spicier version, increase the cayenne pepper or add sliced jalapeños as a topping.
- Use corn tortillas for a gluten-free option.
- The crema can be substituted with Greek yogurt for a lighter option.
- These tacos are excellent as a meatless main dish or a hearty side for other Mexican-inspired meals.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
