Crispy Chipotle Sweet Potato Tacos with Lime Crema.
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By JackSaville
Crispy Chipotle Sweet Potato Tacos with Lime Crema.
Updated at: Wed, 16 Aug 2023 16:28:41 GMT
Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories556.4 kcal (28%)
Total Fat35.8 g (51%)
Carbs41.1 g (16%)
Sugars6.1 g (7%)
Protein17.9 g (36%)
Sodium1171.1 mg (59%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 tablespoonsextra virgin olive oil

2sweet potatoes
cubed

2 teaspoonschipotle chili powder
or regular

2 teaspoonssmoked paprika

1 ½ teaspoonsground cumin

1 teaspoongarlic powder

¼ teaspooncrushed red pepper
use to your taste

½ teaspoondried oregano

1 teaspoonkosher salt

1poblano pepper
seeded and chopped

172gcanned black beans
drained

8hard shell tacos
grain-free, if preferred, see notes for homemade option

168gshredded Mexican cheese

16gfresh cilantro
chopped

1jalapeño
seeded, if desired, and chopped

avocado
mashed, for serving

100gplain Greek yogurt
or sour cream

3 tablespoonsmayonnaise

1zest of lime

sea salt
Instructions
Step 1
Preheat the oven to 425° F.
Step 2
2. Place the sweet potatoes on a baking sheet and toss with olive oil, chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add the poblano and toss to combine. Arrange in an even layer. Bake 35 to 40 minutes, until the potatoes are tender and beginning to char on the edges. Remove from the oven and stir in the black beans.
Step 3
3. Meanwhile, make the crema. Combine all ingredients in a glass jar and shake or stir until creamy.
Step 4
4. Line the taco shells up on a sheet pan or in a 9×13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the sweet potatoes among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.
Step 5
5. Mix the cilantro and jalapeño in a small bowl. Serve the tacos topped with crema, avocado, and the spicy cilantro. Enjoy!
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