Black Bean and Cumin-Roasted Sweet Potato Tacos
Servings: 12 tacos
Ingredients
For the tacos:
- 1 large sweet potato peeled and cut into 1/2-inch cubes
- 1 small red onion cut into 8 wedges, then broken apart
- 2 tablespoons avocado oil or any other neutral cooking oil
- 1 tablespoon fresh lime juice
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/8-1/4 teaspoon cayenne pepper optional
- Salt to taste
- 1 15-ounce can black beans, rinsed and drained
- 1/2 cup mild tomato salsa
- 12 small corn tortillas warmed
For the crema:
- 1/2 cup raw cashew pieces soaked in water for 4-8 hours and rinsed
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- Salt to taste
- 2-4 tablespoons water
For serving:
- Cashew crema recipe above, crema mexicana or sour cream
- Lime wedges cilantro, lettuce, additional salsa, tomatoes, cheese and/or any other taco toppings you like
Instructions
For the tacos:
- Preheat oven to 425ºF.
- Combine the sweet potato, onion, oil, lime juice, cumin, chili powder, cayenne pepper, and salt in a bowl and stir to coat. Transfer the sweet potato mixture to a sheet pan and bake for about 30 minutes, or until the potatoes are tender and the onions are beginning to brown, stirring halfway through cooking time.
- When potatoes are almost done, combine the black beans and salsa in a small saucepan. Cook over medium heat until warmed through.
- Fill each tortilla with beans and sweet potatoes, then finish with a squeeze of lime juice and your choice of toppings.
For the crema:
- Combine all of the ingredients except the water in a blender. Puree until smooth, adding 2 tablespoons of water if needed to get the blender going. If the mixture is too thick, add additional water 1 tablespoon at a time until the crema reaches the right consistency - it should be thinner than sour cream, but thicker than a salad dressing.