Sweet Potato & Black Bean Tacos with Cumin-Lime Crema

Servings: 4 servings

Author:

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!