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

1. Preheat oven to 450 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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