Vegetarian Sweet Potato Tacos with Lime Crema
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 (2 tacos per serving)
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Calories
65585 kcal
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Course
Main Course
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Cuisine
American, International, Vegetarian
Vegetarian Sweet Potato Tacos with Lime Crema
Description
The recipe begins by preparing a lime crema combining sour cream with lime zest, juice, minced garlic, and salt, which is chilled to develop flavor. Sweet potatoes are peeled, cubed, and sautéed with garlic and olive oil until soft and beginning to break down. Black beans are drained, rinsed, and mixed into the sweet potatoes alongside ground cumin and seasoning to create a savory, slightly sweet taco filling.
The tacos are assembled using small tortillas filled with the sweet potato and bean mixture, topped with chopped green onions and cilantro for freshness. The lime crema is drizzled on top to add creamy tanginess that complements the roasted flavors.
This dish works well as a vegetarian main course providing a mix of textures—the softness of sweet potatoes, creaminess from the crema, and slight crunch from onions and cilantro. It showcases balanced flavors without relying on meat.
Ingredients
Lime Crema
- 8 oz. sour cream $0.83
- 1 lime $0.69, fresh
- 1/4 tsp salt $0.02
- 1 clove garlic $0.08
Tacos
- 1 Tbsp olive oil $0.13
- 2 cloves garlic $0.32
- 1.25 lbs. sweet potato $1.22
- 1 oz. can black beans $0.59
- 1 tsp cumin $0.10, ground
- salt $0.05, to taste
- black pepper $0.05, to taste
- 2 green onions $0.19
- 1/4 bunch cilantro $0.17, fresh, optional
- 8 tortillas $0.75, small, taco sized
Instructions
- Prepare the crema first to allow the flavors time to blend. Mince one clove of garlic and use a zester or small holed cheese grater to scrape the thin layer of green zest from the lime. Add the minced garlic, 1 tsp of the zest, about 1 tsp of the lime juice, and 1/4 tsp salt to the sour cream. Stir the ingredients to combine then refrigerate until ready to use.
- Peel the sweet potatoes, then cut them into small cubes (about 1/4 to 1/2 inch square). Heat a large skillet over medium flame, then add the olive oil and two cloves of minced garlic. Sauté the garlic for about a minute or just until it becomes fragrant. Add the diced sweet potato and a couple tablespoons of water. Sauté the sweet potato until they become soft and just begin to fall apart. Add another couple tablespoons of water during cooking if the skillet becomes dry before the sweet potatoes are soft.
- Meanwhile, drain and rinse the can of black beans. Once the sweet potatoes are soft, add the black beans to the skillet. Season with the cumin, and salt and pepper to taste. Sauté just until the beans are heated through.
- Slice the green onions and pull the cilantro leaves from the stems. Roughly chop the cilantro. Stir the sliced green onions into the skillet. Add the cilantro to the skillet if desired, or use it to top each taco.
- Prior to filling each tortilla, heat them in a dry skillet until slightly browned and crisp on each side, or carefully toast them over an open flame. Smear a small amount of the lime crema down the center of the tortilla, then top with a scoop of the sweet potato and black bean hash. Add fresh cilantro if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(2 tacos per serving)
Amount Per Serving
Calories 65585 kcal
% Daily Value*
| Serving | 2Tacos | |
| Calories | 655.85kcal | 33% |
| Carbohydrates | 88.6g | 30% |
| Protein | 18.75g | 38% |
| Fat | 26.48g | 41% |
| Sodium | 1502.13mg | 63% |
| Fiber | 17.4g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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