Sweet Potato Tacos with Lime Crema - Powerful Handmade site

Sweet Potato Tacos with Lime Crema

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Sweet Potato Tacos with Lime Crema

These mild and refreshing Sweet Potato Tacos are stuffed with a easy candy potato and black bean hash, then crowned with a tangy lime crema.

Total Cost $6.86 recipe / $1.72 serving
Prep Time20mins
Cook Time20mins
Total Time40mins
Servingseighttacos (2 in line with serving)


Lime Crema

  • eight oz..bathtubbitter cream or crema $1.59
  • 1contemporary lime $zero.33
  • 1/fourtspsalt $zero.02
  • 1clovegarlic $zero.08


  • 1Tbspolive oil $zero.16
  • 2clovesgarlic $zero.32
  • 1.25lbs.candy potato $1.59
  • 15 oz..canblack beans $1.19
  • 1tspcumin $zero.10
  • Salt and Pepper to style $zero.05
  • 2inexperienced onions $zero.19
  • 1/fourbunch contemporary cilantro (not obligatory)$zero.25
  • eightsmall (taco sized) tortillas$1.15


  1. Prepare the crema first to permit the flavors time to mix. Mince one clove of garlic and use a zester or small holed cheese grater to scrape the skinny layer of inexperienced zest from the lime. Add the garlic and about 1 tsp of the zest to the bitter cream, alongside with 1/four tsp salt and about 1 tsp of the lime juice. Stir the elements to mix then refrigerate till able to make use of.
  2. Peel the candy potatoes, then minimize them into small cubes (about 1/four to one/2 inch sq.). Heat a big skillet over medium flame, then upload the olive oil and two cloves of minced garlic. Sauté the garlic for roughly a minute or simply till it turns into aromatic. Add the diced candy potato and a pair tablespoons of water. Sauté the candy potato till they turn into cushy and simply start to fall aside. Add some other couple tablespoons of water right through cooking if the skillet turns into dry.
  3. Meanwhile, drain and rinse the black beans. Once the candy potatoes are cushy, upload the black beans to the skillet. Season with the cumin, and salt and pepper to style. Sauté simply till the beans are heated via.
  4. Slice the fairway onions and pull the cilantro leaves from the stems. Roughly chop the cilantro. Stir the sliced inexperienced onions into the skillet. Add the cilantro to the skillet if desired, or use it to best every taco.
  5. Prior to filling every tortilla, warmth them in a dry skillet till relatively browned and crisp on every facet. Smear a small quantity of the lime crema down the middle of the tortilla, then best with a scoop of the candy potato and black bean hash. Add contemporary cilantro if desired.
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