Jalapeño Sweet Potato Black Bean Tacos with Avocado-Lime Crema
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(13)
Ingredients
2 servings
- For the Avocado Lime Crema:
- 1/4 cup 2% plain Greek yogurt
- 1/2 avocado
- 1/4 cup water, to thin
- 1/2 teaspoon chili powder or chipotle chili powder
- Grated zest and juice of 1/2 lime
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
- For the tacos:
- 1 1/2 tablespoons coconut oil
- 1 tablespoon brown sugar or coconut sugar
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 2 cups cubed sweet potatoes (from 1 large or 2 smaller sweet potatoes)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 corn tortillas, warmed or at room temp
- For topping:
- 1/2 cup black beans
- Jalapeño slices
- Cabbage
- Fresh chopped cilantro
- Optional: Extra avocado slices
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Preparation
Step 1
To make the tacos: Preheat the oven to 400 degrees F. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic and chili powder.
Step 2
Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 30-40 minutes, tossing a bit halfway through.
Step 3
While the tacos are cooking, prepare you avocado lime crema, by adding all crema ingredients to a blender or food processor and processing until smooth and creamy. Add additional water if necessary to thin out.
Step 4
Assemble the tacos by filling the tortillas with the sweet potatoes. Top with the cabbage, black beans, avocado, jalapenos and a drizzle of the avocado lime crema. Serves 2; make 2-3 tacos per person. Feel free to double the recipe for meal prep.
Step 5
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