Spicy Sweet Potato & Black Bean Tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut sweet potatoes into .5 inch cubes

Step 2

Coat potatoes in olive oil and add chili powder, cumin, smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, cayenne, oregano, kosher salt, MSG, and Sazon making sure each potato is covered

Step 3

Preheat air fryer or oven to 400F

Step 4

Add potatoes and airfry until crispy and cooked through, they’re better if they get a little bit blackened

Step 5

Drain beans throughly and add to a pan with the veggie broth

Step 6

Bring beans to a boil and smash until approx. 1/2 of the beans are pureed

Step 7

Add lime juice and zest of 1 lime, salt and pepper to taste, 1 tsp onion powder, 1 tsp garlic powder, and cilantro

Step 8

Add greek yogurt, charred poblano, mayo, lime juice, cilantro, salt, and pepper to a blender. Blend until smooth and creamy. Set aside

Step 9

Heat up corn tortilla in a pan on high until hot and slightly crisp

Step 10

Layer raw cabbage, black beans, sweet potatoes, and poblano lime crema into corn tortilla. Finish with cilantro, green onions, and grated cotija.