Sweet Potato & Black Bean Tacos
Serves: 6
Prep Time: 10
Cook Time: 30
Sweet Potatoes Ingredients:
- 2 medium sweet potatoes, cut in 1/2in cubes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
Black Beans Ingredients:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 can black beans, rinsed
- 1/2 tsp cumin
- Pinch of salt and pepper
- 2 tbsp chopped cilantro
Cilantro-Lime Crema Ingredients
- 1 cup Greek yogurt
- 1/3 cup lime juice
- 1/2 cup chopped cilantro
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Serving Ingredients
- 2 cups MicroGiants microgreens, plus more for serving
- 8-10 corn tortillas
- Lime wedges, for serving
Directions
- Preheat oven to 450 degrees F.
- Combine sweet potatoes, olive oil, salt, pepper garlic powder, and paprika in a mixing bowl. Mix well, then transfer to a sheet pan. When oven is preheated, roast sweet potatoes for 25 minutes, flipping halfway through cooking.
- While sweet potatoes are baking, heat a saucepan over medium heat. Add olive oil and garlic and sauté for one minute. Add black beans, cumin, salt, pepper, and cilantro. Cook on low heat for 5 minutes. Set aside.
- Next, make the cilantro-lime crema. Combine Greek yogurt, lime juice, chopped cilantro, garlic powder, salt, and pepper in a small bowl. Mix well and set aside.
- Assemble your tacos by first charring tortillas for 15 seconds a side over the lowest burner flame on your stove. Alternatively, you may warm tortillas in a pan or in the microwave.
- Divide microgreens across tortillas. Add roasted sweet potatoes, black beans, then top with cilantro-lime crema. Top with additional microgreens and serve with lime wedges.
Recipe by Christina Musgrave from tastingwithtina.com