Servings
4
Prep Time
10
Cook Time
40
Total Time
50
Ingredients
2 tbs olive oil
2 medium sized sweet potatoes, cubed
2 tsp dark chili powder
1 tsp garlic powder
1 tsp paprika
a pinch of crushed red pepper flakes
1 tsp salt
1 poblano pepper, seeded and chopped
1/2 yellow onion, chopped
1 c canned black beans, rinsed and drained
8 hard taco shells
1 c cheese
1/2 c cilantro, chopped
mashed avocado, for serving
Crema
1/2 c greek yogurt
1 tsp salt
1 tsp pepper
3 tsp lime juice
Instructions
- Preheat the oven to 425 degrees.
- Toss the sweet potatoes in olive oil and seasonings and place on sheet pan. Add on the poblano pepper and onion. Toss to combine and arrange in a single layer. Bake for 25-30 minutes, until the potatoes are tender and are starting to slightly char. Remove from oven and stir in the black beans.
- In a 9x13 baking dish or the sheet pan, line up the taco shells. Place in the oven for 5 minutes. Evenly stuff the taco shells with the sweet potato mixture and top with cheese. Place back in the oven for 7-9 minutes until the cheese is melted.
- While the tacos bake, make the lime crema. Combine all the ingredients for the crema in a small bowl and mix until well combined.
- Top the tacos with mashed avocado, the lime crema, and cilantro. Serve and enjoy!
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