Vegetarian tacos too often feel apologetic, like the filling is there because the meat isn’t. These aren’t. Roasted sweet potato with chipotle and cumin has enough going on that you don’t notice the absence of anything. Corn tortillas only. Flour tortillas make this soft and bland in a way that undercuts the whole point. The cilantro lime crema takes two minutes and it does more for this taco than any jarred salsa ever could. Make the sweet potato filling ahead if you need to; it holds well and reheats without going watery.
How to Make Chipotle Sweet Potato Tacos with Cilantro Lime Cream
Roast at high heat
400°F for 35 minutes gives you sweet potato with caramelized edges, not steamed cubes. Spread them in a single layer on the baking sheet. Crowded pieces steam each other and stay soft and pale. You want some color on them.
Char the tortillas
Set corn tortillas directly on a gas flame or in a dry skillet over high heat for 30 seconds per side. Charred spots, not burned. A soft tortilla straight from the package has no texture and tears immediately under a filling this substantial. 
The crema ratio
Three tablespoons sour cream, one tablespoon lime juice, a pinch of salt, a bit of cilantro. Keep it simple. It should be tangy and bright, not thick and heavy. Use it as a drizzle, not a dollop.
Chipotle Sweet Potato Tacos with Cilantro Lime Cream
- Total Time: 58 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Sweet potatoes get a smoky chipotle kick in these easy tacos.
Topped with a vibrant cilantro-lime crema, its a flavor fiesta!
Ingredients
- 4 corn tortillas
- Canola oil
- 2 cups (473 ml) sweet potato, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cups (118 ml) 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 oven to 400°F (204°C).
- In a mixing bowl, toss sweet potatoes with 1 tablespoon of oil, 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 of oil in a skillet over medium-low heat. Add the bell pepper and cook for 6-8 minutes, until softened.
- Add the black beans and cook for another 5 minutes. Turn off heat, cover, and set aside.
- When the sweet potatoes have 12 minutes remaining, 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, sprayed-side up, and bake 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.
Notes
- For extra smoky flavor, add a pinch of smoked paprika with the chili powder and cumin.
- To make these vegetarian, substitute the sour cream with vegan sour cream or cashew cream.
- Store leftover sweet potato filling in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 7
- Cholesterol: 10
Frequently Asked Questions
Can I use flour tortillas instead of corn?
You can, but corn tortillas complement the smoky, spiced sweet potato filling better. If you use flour, warm them in a dry pan so they soften without getting greasy.
How do I keep the sweet potatoes from getting mushy?
Cut them into even half-inch cubes, spread them in a single layer with space between pieces, and roast on the bottom rack. Crowding the pan steams them instead of roasting them.
What can I add for extra protein?
Crumbled cotija cheese, a fried egg on top, or grilled chicken strips all work well. The black beans already provide protein, but any of these additions make the tacos more filling.
