Sweet Potato & Black Bean Tacos with Chipotle Crema
It’s Wednesday. Let’s eat all the tacos!
I once ate 10 ten tacos in one sitting for a taco competition. They were fat tacos filled to the brim with tender beef and all the taco fixings you could ever want on a taco. It was a night to remember.
This week is officially Taco Week over at Food Fanatic. A bunch of us taco-loving foodies got together to create a week of taco recipes–best week ever!
These sweet potato & black bean tacos with chipotle crema are a vegetarian delight.
Sometimes I make vegetarian tacos just so I don’t have to share with Squirrel. Yes, it’s mean, but it’s also genius.
Present a meat-loving man with a plate of vegetarian tacos and watch him curl his lip in offense and push the plate away. I happily prance away with a plate of untouched tacos (insert evil laugh here).
These tacos come together in under 30 minutes. You’ll need one pan and a bowl to mix up the chipotle crema. That’s two dirty dishes that will have to be cleaned–not too shabby for a weeknight meal.
I sautéed diced sweet potatoes and red peppers with cumin, coriander, chili powder, and oregano. The warm spices add a subtle smoky flavor to the sweet potato mixture.
You get a little sweet and smoky with each bite.
I add the black beans to the pan at the end and cook them just long enough to warm them through.
Slap a heaping scoop on a soft tortilla shell–I used whole wheat tortillas–and top with minced red onion, torn cilantro, and a drizzle of chipotle crema.
The chipotle crema is a mixture of sour cream, chipotle in adobo, and lime juice. So simple, yet so good.
After you have all of your tacos assembled, begin the power eating process.