Description
Craving a vibrant, hearty taco that’s perfect for a summer meal? These Sweet Potato and Black Bean Tacos with Blue Cheese Crema are your go-to choice! Featuring roasted sweet potatoes, protein-packed black beans, and fresh scallions, all nestled in toasted corn tortillas and topped with creamy avocado and a tangy blue cheese crema, these tacos are a delightful blend of sweet, savory, and zesty flavors
Ingredients
Blue Cheese Crema
- Blue Cheese (½ cup, crumbled): Provides tangy, pungent richness.
- Sour Cream (⅓ cup): Adds creamy, tangy smoothness.
- Milk (2 Tbsp): Thins the crema for drizzling consistency.
- Black Pepper (½ tsp, freshly ground): Enhances flavors with a subtle kick.
Tacos
- Sweet Potatoes (2 large, peeled and diced): Offer sweet, caramelized flavor.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances roasting and adds richness.
- Salt and Black Pepper (to taste): Seasons the dish to perfection.
- Yellow Corn Tortillas (12): Provide a gluten-free, sturdy base.
- Black Beans (14 oz can, drained): Add hearty, protein-rich texture.
- Scallions (½ bunch, thinly sliced): Bring fresh, mild oniony flavor.
- Avocado (1, diced): Adds creamy, buttery richness.
Substitutions and Variations
- Sweet Potatoes: Swap with butternut squash or cauliflower for keto (~4–5g net carbs per serving).
- Black Beans: Replace with pinto beans, chickpeas, or omit for keto.
- Blue Cheese: Substitute with feta, goat cheese, or vegan cream cheese for vegan diets.
- Sour Cream: Use Greek yogurt or dairy-free sour cream for vegan.
- Corn Tortillas: Swap with lettuce wraps or keto-friendly tortillas (almond flour-based) for keto.
- Scallions: Use red onion or chives for a similar fresh crunch.
- Keto Adjustment: Replace sweet potatoes with cauliflower, omit beans, and use keto tortillas (~4–5g net carbs per serving).
- Spicy Version: Add ½ tsp chili powder to the sweet potatoes or a dash of hot sauce to the crema.
- Vegan Version: Use dairy-free sour cream and vegan cheese or nutritional yeast for the crema.
- Protein-Packed: Add grilled chicken or shrimp (non-vegetarian) for extra protein.
Instructions
Step 1: Preheat and Prep
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper for easy cleanup.
Tip: Use a large baking sheet to ensure sweet potatoes roast evenly.
Step 2: Make the Blue Cheese Crema
- In a small bowl, stir together ½ cup crumbled blue cheese, ⅓ cup sour cream, 2 Tbsp milk, and ½ tsp black pepper until smooth.
- Set aside or refrigerate until ready to serve (can be made up to 2 days ahead).
Tip: Adjust milk for desired crema consistency; stir well to blend cheese crumbles.
Step 3: Roast the Sweet Potatoes
- Arrange 2 large diced sweet potatoes in an even layer on the prepared baking sheet.
- Drizzle with 2 Tbsp extra-virgin olive oil and toss to coat.
- Season with salt and black pepper.
- Roast for 15–20 minutes until lightly browned and tender.
Tip: Dice sweet potatoes into small, uniform pieces (½-inch) for faster, even roasting.
Step 4: Toast the Tortillas
- While the potatoes roast, heat a large skillet over medium heat.
- Working in batches, toast 2–3 yellow corn tortillas at a time, heating for 1 minute per side until lightly browned.
- Repeat until all 12 tortillas are toasted; keep warm in a clean kitchen towel.
Tip: Use a dry skillet for authentic toasting; stack tortillas to retain heat.
Step 5: Combine Filling
- Remove roasted sweet potatoes from the oven.
- Add one 14 oz can drained black beans and ½ bunch thinly sliced scallions to the baking sheet; toss to combine.
Tip: Toss gently to warm beans and scallions without mashing the potatoes.
Step 6: Assemble and Serve
- Scoop 3–4 Tbsp of the sweet potato mixture onto each tortilla.
- Top with diced avocado and 1–2 tsp blue cheese crema.
- Serve immediately.
Tip: Assemble just before serving to keep tortillas crisp; offer extra crema on the side for drizzling