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Sweet Potato & Black Bean Tacos with Cumin-Lime Crema
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Servings:
4 servings
Author:
🧂 Ingredients
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
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Instructions
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.
5
In a bowl, mix together sour cream, cumin and 1 tablespoon lime juice.
6
Stir, and add more lime juice if necessary until you reach your desired flavor.
Season with salt and pepper.
7
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!
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