Best vegetarian tacos recipe out there!
12 Flour Tortillas
Filling
2 Sweet Potatoes
1 Yellow Onion
4 cloves Garlic
1 can Black Beans
1 Lime (2 total)
4 tsp Honey
2 tsp Cumin
Crema
1 Avocado (2 total)
8 tbsp Sour Cream
1 Lime (2 total)
Topping
1 Avocado (2 total)
1/2 oz Cilantro
1
Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 20 minutes.
2
Meanwhile, halve, peel, and dice onion. Pick cilantro leaves from stems; discard stems. Mince or grate garlic. Drain and rinse can of black beans. Zest ½ tsp zest from lime, then cut into halves.
3
Heat 1 TBSP olive oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add garlic and beans to pan. Cook, tossing, until fragrant and warmed through, 3-4 minutes.
4
Wrap tortillas in foil and place in oven to warm, about 5 minutes. (TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.) Toss sweet potatoes, honey, cumin, and juice from one lime into pan with beans and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.
5
Halve, pit, and peel avocados. Cut one into thin slices. Roughly chop other and place in a medium bowl along with sour cream, juice from remaining lime, and lime zest. Mash with a fork until mostly smooth. Season with salt and pepper.
6
Spread avocado crema onto tortillas, then top each with filling, avocado slices, and cilantro. TIP: Break out the hot sauce if you like it spicy.
