Who knew you could put fall into a taco?? I am seriously proud of this creation you guys! These delicious tacos come together in just 30 minutes and there is minimal clean up which is always a plus in my book. The less dishes the better!
The key to these tacos is the Jalapeno & Lime Goat Cheese Crema. The sauce has so much flavor and is the perfect spicy and creamy sauce to marry all of the different flavors in this dish. These are the perfect taco Tuesday dinner for any chilly fall night!
Sweet Potato & Black Bean Tacos with Jalapeño & Lime Goat Cheese Crema
Servings 6 tacos
Ingredients
- 1 medium to large sized sweet potato peeled and cut into small cubes
- 1 can black beans drained and rinsed
- 1 red onion sliced
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Salt & pepper
- 1 tsp Avocado oil
Toppings:
- Shredded Brussels sprouts
- Cilantro
- Avocado
- Lime
- Jalapeno
- Hot sauce
- Tortillas to serve
Jalapeño & Lime Goat Cheese Crema:
- 3 oz Goat cheese
- 1 tbsp Greek yogurt
- Juice from 1 lime
- 2 tsp Cilantro finely minced
- 1 tsp Jalapeno finely minced
- 2-3 tbsp Water
- Pinch of Salt pepper, & garlic powder
Instructions
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Preheat oven to 400 degrees.
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Add sweet potato, beans and onion to a sheet pan. Drizzle avocado oil and season with the above spices. Use your hands to toss the veggies to coat in the oil and seasonings. Bake for about 25-30 minutes or until potatoes are soft.
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While that bakes, make your sauce! Combine all ingredients well with a fork or whisk. Add water until the sauce reaches your desired consistency.
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Heat tortillas on a hot pan. Add the potato mixture to the tortilla then the toppings and plenty of sauce!
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