Chipotle Black Bean and Sweet Potato Tacos with Lime Crema

Ingredients

• 1 large sweet potato, peeled and diced
• 2 tbsp extra-virgin olive oil
• 0,5 whole red onion, diced
• 3 cloves garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tsp chipotle peppers in adobo, chopped
• 540 ml canned black beans, drained
• 0,5 cup sour cream
• 1 whole lime (zest and juice)
• 8 pieces small corn or flour tortillas
• 0,25 cup feta, crumbled
• 3 tbsp fresh cilantro, chopped

Instructions

1. 1

   Peel and dice 1 large sweet potato (about 500 g) into ½-inch cubes.

2. 2

   Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high until shimmering.

3. 3

   Add sweet potato with ½ tsp salt and cook 8-10 minutes, stirring occasionally, until edges caramelize and cubes are tender.

4. 4

   Push potatoes aside, add ½ diced red onion and 3 minced garlic cloves; sweat 2 minutes until translucent.

5. 5

   Stir 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.

6. 6

   Add 1 drained can (540 ml) black beans and ⅓ cup water; simmer 3-4 minutes until glossy and slightly thickened.

7. 7

   Meanwhile, whisk ½ cup sour cream with the zest and juice of 1 lime and a pinch of salt to make the crema.

8. 8

   Warm 8 small corn or flour tortillas directly over a gas flame or in a dry skillet until pliable and lightly charred.

9. 9

   Squeeze the remaining lime juice into the bean mixture and taste for seasoning.

10. 10

    Fill tortillas with the filling, drizzle with lime crema, and top with ¼ cup crumbled feta and 3 tbsp chopped cilantro.