In a perfect world, I would eat nothing but tacos.
I mean tacos for breakfast, lunch and dinner. I wouldn’t make many exceptions — practically anything can be happily tucked into a warm tortilla.
If you’re wondering, yes, I can justify almost anything by turning it into a taco. If you have a problem, tell me about it and I’ll probably twist it into taco logic.
I have a total obsession with my favorite local taco spot that we visit far too often. Their tortillas, that perfect queso and the fresh chips are hard to top, but sometimes it’s worth trying to recreate a version at home.
If someone would make tacos for me forever, I’d gladly sign up — it might be one of my three wishes if I ever found a lamp.
These sweet potato and black bean tacos are embarrassingly simple to make. As the name suggests, they’re smoky, slightly sweet and endlessly adaptable. I don’t mind sharing how easy they are — sometimes the best dishes are the simplest, and tacos welcome a little culinary creativity. Whether you want to stuff a tortilla with eggs, mashed potatoes or something indulgent, I’m on board.
Honestly, I could eat tacos every day and be thrilled. And these vegetarian tacos are a perfect candidate for that kind of devotion.
Smoky Sweet Potato and Black Bean Tacos
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Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 2 medium sweet potatoes, cut into 1/2-inch cubes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1 (15 ounce) can of black beans, drained and rinsed
- 8 flour tortillas, warmed
- 1 cup freshly grated manchego cheese
- fresh cilantro for topping
- lime wedges
- chipotle lime crema
- 3 tablespoons greek yogurt
- 3/4 cup half and half
- 1 tablespoon adobo sauce, from a can of chipotles in adobo
- juice of half a lime
- zest of half a lime
- 1/8 teaspoon salt
Instructions
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Season the chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet over medium heat and add the olive oil. Sauté the onions and garlic until soft, then add the sweet potatoes and stir to coat. Cover and cook for 15–20 minutes, until the sweet potatoes are tender and cooked through.
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While the potatoes cook, whisk together the greek yogurt, half and half, adobo sauce, lime juice, lime zest and salt to make the chipotle lime crema. Set aside.
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When the sweet potatoes are done, stir in the black beans and toss to combine. Cover and cook another 5–6 minutes until heated through. Warm the tortillas and assemble the tacos with the sweet potato-black bean mixture, manchego cheese, crema and plenty of fresh cilantro. Serve with lime wedges.
Notes
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I appreciate you so much!
Also — that chipotle lime crema? I want to spread it on everything.