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Sweet Potato and Black Bean Tacos with Blue Cheese Crema
Sweet Potato and Black Bean Tacos with Blue Cheese Crema Photo: Liz Andrew/Styling: Erin McDowell

Just because you’re going meatless doesn’t mean you have to stick with salad. These sweet potato and black bean tacos are hearty, filling and packed with protein, and they just so happen to be vegetarian. Plus, there’s a blue cheese dipping sauce. Win-win.

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Makes 4 servings (12 tacos)

Blue Cheese Crema

½ cup crumbled blue cheese

⅓ cup sour cream

2 tablespoons milk

½ teaspoon freshly ground black pepper

Tacos

2 large sweet potatoes, peeled and diced

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

12 yellow corn tortillas

One 14-ounce can black beans, drained

½ bunch scallions, thinly sliced

1 avocado, diced

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Make the Crema: In a small bowl, stir the blue cheese with the sour cream, milk and pepper to combine. Set aside.

3. Make the Tacos: Arrange the sweet potatoes in an even layer on the baking sheet. Drizzle the olive oil over the potatoes and toss to coat. Season with salt and pepper. Roast until the potatoes are lightly browned and tender, 15 to 20 minutes.

4. While the potatoes cook, heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on each side, 1 minute per side. Repeat until all tortillas are toasted.

5. When the potatoes are done, remove them from the oven. Add the beans and scallions to the baking sheet and toss to combine.

6. Scoop 3 to 4 tablespoons of the sweet potato mixture on top of each tortilla, then garnish with the avocado and 1 to 2 teaspoons crema. Serve immediately.

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