Chipotle Black Bean and Sweet Potato Tacos with Lime Crema
Smoky caramelized sweet potatoes and chipotle-spiced black beans piled into warm tortillas, brightened with a cool lime crema and fresh cilantro.
- Time
- 25 min
- Servings
- 4
- Level
- Easy
Original Olivi recipe · nutrition calculated per serving
Instructions
10 steps · tick them off as you cookPeel and dice 1 large sweet potato (about 500 g) into ½-inch cubes.
Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high until shimmering.
Add sweet potato with ½ tsp salt and cook 8-10 minutes, stirring occasionally, until edges caramelize and cubes are tender.
8-10 minutesPush potatoes aside, add ½ diced red onion and 3 minced garlic cloves; sweat 2 minutes until translucent.
2 minutesStir in 1 tbsp tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika and 1-2 finely chopped chipotles in adobo; toast 30 seconds until fragrant.
Add 1 drained can (540 ml) black beans and ⅓ cup water; simmer 3-4 minutes until glossy and slightly thickened.
3-4 minutesMeanwhile, whisk ½ cup sour cream with the zest and juice of 1 lime and a pinch of salt to make the crema.
Warm 8 small corn or flour tortillas directly over a gas flame or in a dry skillet until pliable and lightly charred.
Squeeze the remaining lime juice into the bean mixture and taste for seasoning.
Fill tortillas with the filling, drizzle with lime crema, and top with ¼ cup crumbled feta and 3 tbsp chopped cilantro.
Chef's tip
Don't stir the sweet potatoes too often in step 3 — leaving them undisturbed for a minute at a time builds the deep caramelized crust that makes this filling irresistible.
Suggested pairing
Serve with a cold Mexican lager or a sparkling water with lime and a side of avocado slices.
About this recipe
Smoky caramelized sweet potatoes and chipotle-spiced black beans piled into warm tortillas, brightened with a cool lime crema and fresh cilantro.
Quick weeknightEasyquickvegetariansmokyhand-held
