SPICY BLACK BEAN AND SWEET POTATO TACOS

I have been a vegetarian for about 6 years and I always try to create meatless dishes for my friends and family so hearty, they don’t miss the meat! This recipe is also vegan but dairy isn’t really missed because the avocado crema is super creamy and delicious.

Spicy Black Bean and Sweet Potato Tacos

Serves 4

Taco filling:

1 can black beans

2 medium sized sweet potatoes

1/2 bunch cilantro

2 tbsp cumin

2 tsp oregano

1-2 tsp cayenne/chipotle powder (adjust depending on spice preference)

1 tbsp paprika

olive oil

salt and pepper to taste

Avocado crema:

1 avocado

2 limes

1/2 bunch cilantro

2 garlic cloves

1 tsp cumin

salt and pepper to taste

olive oil

water

Corn/flour tortillas

Optional toppings:

pepitas

pickled red onions

salsa of your choice

additional lime slices

additional cilantro

Preheat oven to 400 degrees F. Dice sweet potatoes and coat with paprika, 1 tbsp of cumin, salt and pepper and olive oil. Place on a baking sheet and cook for 25 minutes. 

Add drained can of black beans to a pot and heat on low. Add cumin, oregano, cayenne, salt and pepper, juice from 1 lime, and cilantro.

While the beans and sweet potatoes are cooking, add the avocado, juice from one lime, 1/4 bunch cilantro, garlic, cumin, salt and pepper to a blender to make the avocado crema. Add in olive oil and water to thin the mixture as necessary. The consistency should be close to sour cream. Taste as you mix and add in whatever spices you prefer.

After the beans and sweet potatoes are finished cooking, serve with your favorite toppings! Some of my favorites are pepitas, pickled red onions, or salsa verde.