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Smoky Sweet Potato and Black Bean Tacos

5 from 1 vote
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Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1 (15 ounce) can of black beans, drained and rinsed
  • 8 flour tortillas, warmed
  • 1 cup freshly grated manchego cheese
  • fresh cilantro for topping
  • lime wedges
  • chipotle lime crema
  • 3 tablespoons greek yogurt
  • 3/4 cup half and half
  • 1 tablespoon adobo sauce, from a can of chipotles in adobo
  • juice of half a lime
  • zest of half a lime
  • 1/8 teaspoon salt

Instructions 

  • Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
  • While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
  • Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!

Notes

[sauce from my one pan sticky thai wings]
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