RecipeRX

Roasted Sweet Potato & Black Bean Tacos with Chipotle-Lime Crema

Roasted Sweet Potato & Black Bean Tacos with Chipotle-Lime Crema is built to be delicious and practical while aligning with healthy eating principles. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Vegan
Prep
15m
Cook
30m
Total
45m
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Ingredients

  • 2 medium Sweet Potatoes
  • 1 can (15 ounces) Black Beans
  • 0.5 medium Red Onion
  • 1 medium Bell Pepper
  • 1 cup Corn
  • 2 tablespoons Olive Oil
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 0.5 teaspoon Smoked Paprika
  • to taste Salt
  • to taste Black Pepper
  • 6 Corn Tortillas
  • 0.5 cup Cashews
  • 2 tablespoons Lime Juice
  • 1 tablespoon Chipotle Peppers in Adobo Sauce
  • 2 tablespoons Water
  • 0.25 cup Cilantro

Instructions

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Roast for 20-25 minutes, or until tender.
  2. While sweet potatoes roast, sauté red onion and bell pepper in remaining olive oil until softened. Add black beans and corn; cook for 5 minutes.
  3. Drain soaked cashews and blend with lime juice, chipotle peppers, adobo sauce, and water until smooth and creamy.
  4. Warm tortillas according to package instructions. Fill tortillas with sweet potato mixture, top with chipotle-lime crema, and garnish with cilantro.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX