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Sweet Potato & Black Bean Tacos with Cumin-Lime Crema
Servings: 4 servings
  • 2 medium sweet potatoes
  • 1 (15 oz) can black beans
  • 1 red bell pepper
  • 3/4 c. fresh or frozen corn kernels
  • 1 tbsp. taco seasoning
  • 1/2 c. sour cream
  • 1/8 tsp. cumin
  • 1-2 tbsp. lime juice
  • salt and pepper to taste
  • 8 small (or 4 medium) flour tortillas
To Make the Sweet Potato/Black Bean Filling:
  1. Preheat the oven to 425 degrees. 

    Wash all your produce. Rinse the black beans in a colander.

  2. Dice the sweet potato and bell pepper into 1/2 in pieces, then toss in a bowl with a drizzle of olive oil and 2 teaspoons of taco seasoning. 

  3. Dump the veggies onto a baking sheet, spread them out, and place in the oven on the middle rack. Roast at 425 for 20-25 minutes, or until sweet potato pieces are tender. 

  4. While veggies are roasting, add corn and black beans to a skillet. Toss with taco seasoning and a tablespoon of water. Heat over medium until heated through. 

To Make the Cumin-Lime Crema:
  1. In a bowl, mix together sour cream, cumin and 1 tablespoon lime juice.

  2. Stir, and add more lime juice if necessary until you reach your desired flavor. Season with salt and pepper.

  3. Heat tortillas in the microwave or in a warm skillet. Top with a spoonful of sweet potato/bell pepper mixture, a spoonful of black bean/corn mixture, and a dollop of cumin-lime crema. Add any other desired toppings and serve!