Description
These Crispy Chipotle Sweet Potato Tacos with Lime Crema are a flavorful and satisfying vegetarian dish featuring roasted sweet potatoes seasoned with smoky chipotle and spices, combined with black beans, poblano peppers, and topped with a zesty lime crema and fresh cilantro. Perfect for a healthy and delicious meal that is gluten-free and packed with vibrant flavors.
Ingredients
Roasted Sweet Potato Mix
- 2 tbsp extra virgin olive oil
- 2 medium sweet potatoes, cubed
- 2 tsp chipotle or regular chili powder
- 2 tsp smoked paprika
- 1 ½ tsp ground cumin
- 1 tsp garlic powder
- ¼- ½ tsp crushed red pepper
- ½ tsp dried oregano
- 1 tsp kosher salt
- 1 poblano pepper, seeded and chopped
- 1 cup canned black beans, drained
Taco Assembly
- 8 grain-free hard shell tacos (or homemade option)
- 1 ½ cups shredded Mexican cheese
- 1 cup fresh cilantro, chopped
- 1 jalapeño, seeded and chopped
- Mashed avocado, for serving
Salted Lime Crema
- ½ cup plain Greek yogurt or sour cream
- 3 tbsp mayonnaise
- Zest of 1 lime
- Sea salt, to taste
Instructions
- Prepare the Sweet Potatoes and Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, chipotle chili powder, smoked paprika, cumin, garlic powder, crushed red pepper, dried oregano, and kosher salt until evenly coated. Spread the sweet potatoes onto a baking sheet in a single layer.
- Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast for about 30 minutes, flipping halfway through to ensure even crisping until the sweet potatoes are tender and slightly crispy on the edges.
- Prepare Poblano and Black Beans: While the sweet potatoes roast, chop and seed the poblano pepper. Drain and rinse the black beans. After the sweet potatoes have roasted for 30 minutes, add the poblano pieces to the baking sheet and roast for an additional 10-15 minutes until they are tender.
- Make the Lime Crema: In a small bowl, mix together the Greek yogurt or sour cream, mayonnaise, lime zest, and a pinch of sea salt. Adjust the salt to taste and set aside in the refrigerator to chill.
- Assemble Tacos: Warm the grain-free hard shell tacos according to package instructions or your preference. Fill each taco with the roasted sweet potato and poblano mixture and black beans. Top with shredded Mexican cheese, freshly chopped cilantro, and diced jalapeño for extra heat if desired. Add a dollop of mashed avocado on the side.
- Serve with Lime Crema: Drizzle or dollop the salted lime crema over the assembled tacos just before serving to add a cool, tangy contrast that complements the smoky spices.
Notes
- For a vegan version, substitute cheese with a plant-based alternative and use vegan mayonnaise and yogurt.
- If you prefer softer tacos, use warmed corn or flour tortillas instead of hard shell tacos.
- Adjust the amount of crushed red pepper and jalapeño to control the spice level.
- Grain-free tacos can often be found in health food stores or made at home with alternative flours.
- These tacos can be prepared ahead by roasting the sweet potatoes and peppers in advance, then assembling just before serving.
