Description
These Crispy Chipotle Sweet Potato Tacos with Lime Crema feature perfectly spiced and roasted sweet potatoes paired with smoky poblano peppers, black beans, and melty Mexican cheese, all tucked into crunchy grain-free hard shell tacos. Topped with a tangy, creamy lime crema and fresh cilantro, jalapeño, and mashed avocado, this vibrant dish offers a delightful balance of smoky heat, creaminess, and fresh zest, ideal for a flavorful vegetarian meal.
Ingredients
Scale
Main Ingredients
- 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
- 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
- Prep the Sweet Potatoes and Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss cubed sweet potatoes with olive oil, chipotle chili powder, smoked paprika, ground cumin, garlic powder, crushed red pepper, dried oregano, and kosher salt until evenly coated. Spread the seasoned sweet potatoes on a baking sheet in a single layer. Add the chopped poblano pepper to the baking sheet or prepare it separately if preferred.
- Roast the Vegetables: Roast the sweet potatoes and poblano pepper in the oven for about 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and crispy on the edges and the poblano is soft and slightly charred.
- Prepare the Lime Crema: In a small bowl, combine Greek yogurt (or sour cream), mayonnaise, lime zest, and sea salt. Mix well and adjust seasoning to taste. Chill in the refrigerator until ready to serve.
- Heat the Black Beans: While the vegetables roast, warm the drained black beans in a small saucepan over low heat, stirring occasionally until heated through.
- Assemble the Tacos: Once the sweet potatoes and poblano peppers are done roasting, fill each grain-free hard shell taco with a generous scoop of roasted sweet potatoes and poblano, a spoonful of black beans, and a sprinkle of shredded Mexican cheese to allow it to melt slightly from the heat.
- Add Fresh Toppings: Top each taco with chopped fresh cilantro, seeded chopped jalapeño for heat, and a dollop of mashed avocado for creaminess.
- Drizzle with Lime Crema: Finish by drizzling the prepared salted lime crema over the tacos for a refreshing tangy flavor.
- Serve Immediately: Serve the crispy chipotle sweet potato tacos warm to enjoy the perfect blend of textures and flavors.
Notes
- For a vegan version, substitute the Greek yogurt and mayonnaise with plant-based alternatives and use dairy-free cheese or omit cheese.
- If grain-free hard shell tacos are unavailable, crispy corn or flour tortillas can be used.
- Adjust the heat level by modulating the amount of chipotle chili powder and jalapeño according to your spice preference.
- Roasting the sweet potatoes at a high temperature ensures crispiness on the outside while keeping them tender inside.
- Leftover roasted sweet potatoes make a great addition to salads or grain bowls.
