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5.0 from 3 votes

Smoky Sweet Potato and Black Bean Tacos

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Total Time
35 mins
Servings: 8 tacos
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
  3. 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]