SWEET POTATO AND BLACK BEAN STREET TACOS with Lime Crema

YIELD: 8 TACOS

approx time: 30 MINS 

INGREDIENTS

• 3 Tbsp Olive Oil

• 1 Red Onion, diced

• 2 Garlic Cloves, minced

• 2 Sweet Potatoes, cut into 1/2-inch cubes

• 1 -2 Tbsp Smoked Paprika

• 1/4 tsp Salt

• 1/4 tsp Pepper

• 1 tsp Cumin

• 1 (15 ounce) can of Black Beans, drained and rinsed

• 8 Corn Tortillas, warmed

• Toppings:

  • Gruyere or Manchego Cheese, freshly grated 

  • Fresh Cilantro

  • Avocado

  • Tomatoes

  •  Lime Crema

    • 3 Tbsp Greek Yogurt 

    • ½ Tbsp  Smoked Paprika

    • ½ Lime 

    • 1/8 tsp Salt

INSTRUCTIONS

1. Heat a large skillet over medium heat. Add olive oil, onions, garlic, sweet potatoes, paprika, cumin, salt, pepper, and toss to coat. Cover and cook for 15-20 minutes, stirring occasionally, until sweet potatoes are just softened and cooked through.

2. While potatoes are cooking, make the Lime Crema. Whisk together yogurt, lime juice and zest from ½ lime and salt. Thin with water if needed. 

3. Once potatoes are softened, mix in black beans. Cover and cook again for 5-15 minutes (at altitude I cook beans longer).

4. Warm tortillas and serve, topping each street taco with Cheese, Cilantro, and Lima Crema, Avocados and Tomatoes.

Adapted from How Sweet Eats