Savory Sweet Potato and Black Bean Tacos with Cashew Lime Crema
Are you ready to tantalize your taste buds with a dish that’s both nutritious and bursting with flavor? These sweet potato and black bean tacos are a game changer for any taco night! With a delicious combination of roasted sweet potatoes, black beans, and a zesty cashew lime crema, these tacos are sure to become a favorite.
Ingredients
- 2 medium sweet potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
- 1/2 cup raw cashews, soaked
- 1/4 cup water (for crema)
- 2 tablespoons lime juice (for crema) + lime wedges for serving
- 1 clove garlic
- 4 small tortillas
- 1 cup cooked black beans (or 1 can, rinsed)
- 1 avocado, sliced
- Fresh cilantro, chopped
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.
- Make the Cashew Lime Crema: In a blender, combine soaked cashews, water, lime juice, garlic, and salt. Blend until smooth and creamy. Adjust the consistency with more water if necessary.
- Assemble the Tacos: Warm the tortillas in a skillet or microwave. Fill each tortilla with roasted sweet potatoes, black beans, and a drizzle of cashew lime crema. Top with sliced avocado and fresh cilantro.
- Serve: Enjoy your tacos with lime wedges on the side for an extra burst of flavor!
Cook’s tips
- Soak cashews for at least 2 hours or overnight for a smoother crema.
- Roast sweet potatoes on a parchment-lined baking sheet for easy cleanup.
- Warm tortillas directly over a gas flame for a charred flavor.
- For extra protein, add a sprinkle of pumpkin seeds.
- Adjust the spice level by adding more chili powder or a pinch of cayenne.
Substitutions
- Use butternut squash instead of sweet potatoes.
- Swap cashews for soaked sunflower seeds for a nut-free crema.
- Use corn tortillas for a gluten-free option.
- Replace black beans with pinto beans or chickpeas.
- Add a dollop of vegan sour cream instead of cashew crema.
Storage & reheating
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat sweet potatoes in the oven or skillet, and assemble tacos fresh.
FAQ
Can I make the cashew crema ahead of time?
Yes, it can be made up to 3 days in advance and stored in the fridge. Stir well before using.
Are these tacos gluten-free?
Yes, if you use corn tortillas and ensure all spices are gluten-free.
Can I use canned black beans?
Yes, canned black beans work perfectly. Rinse and drain them before using.
What can I use instead of cashews?
Soaked sunflower seeds or macadamia nuts can be used as a substitute for a creamy sauce.
