Chipotle Sweet Potato Tacos with Cilantro Lime Cream
Prep Time: 
Cook Time: 
Total Time: 
  • 4 corn tortillas
  • Canola oil
  • 2 cups sweet potato, cubed
  • 2 tablespoons olive oil
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ cup black beans
  • ½ red bell pepper, chopped
  • 3 tablespoons sour cream
  • 1 tablespoon lime juice
  • ¼ teaspoon cilantro, chopped
  • Pinch of sea salt
  1. Preheat the oven to 400? F.
  2. 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.
  3. 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.
  4. Then, add the black beans and cook for another 5 minutes.
  5. Turn off heat, cover and set aside.
  6. 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.
  7. 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.
  8. Remove sweet potatoes and shells from oven.
  9. In a small bowl, mix together the sour cream, lime juice and cilantro.
  10. Divide sweet potatoes, black beans and peppers evenly among the baked taco shells and top with the sour cream.
Recipe by Honest Cooking at