Smoky Sweet Potato and Black Bean Tacos
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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