Spice things up with these flavorful and nutritious tacos. Play around with seasonings to create a salty, sweet, or acidic meal in a flash.
By Lauren Hardy
Chipotle Sweet Potato Tacos with Cilantro Lime Cream
- Total Time: 45 mins
Ingredients
Scale
- 4 corn tortillas
- Canola oil
- 2 cups sweet potato, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup black beans
- 1/2 red bell pepper, chopped
- 3 tablespoons sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon cilantro, chopped
- Pinch of sea salt
Instructions
- Preheat the oven to 400? F.
- In a mixing bowl, toss sweet potatoes with 1 tablespoon of the oil and chili powder and cumin until coated. Spread onto an aluminum-lined baking sheet and cook on the bottom rack for 35 minutes until tender.
- Meanwhile, heat the remaining 1 Tablespoon oil in a skillet over medium-low. Add the bell pepper and cook for 6-8 minutes, until softened.
- Then, add the black beans and cook for another 5 minutes.
- Turn off heat, cover and set aside.
- When the sweet potatoes have 12 minutes left, start working on making the taco shells. Place tortillas on a plate and microwave for 30 seconds to soften.
- Spread one side of each tortilla with canola oil and sprinkle with salt. Drape tortillas over two rows of the top oven rack with the sprayed-side facing up for 8 minutes, until crispy.
- Remove sweet potatoes and shells from oven.
- In a small bowl, mix together the sour cream, lime juice and cilantro.
- Divide sweet potatoes, black beans and peppers evenly among the baked taco shells and top with the sour cream.
- Prep Time: 10 mins
- Cook Time: 35 mins
