Description
These Crispy Chipotle Sweet Potato Tacos with Lime Crema are a flavorful vegetarian meal featuring spiced roasted sweet potatoes and poblano peppers served in grain-free hard shell tacos, topped with black beans, cheese, fresh cilantro, jalapeño, and a tangy lime crema. Perfect for a satisfying and colorful weeknight dinner.
Ingredients
Scale
Roasted Vegetables
- 2 tbsp extra virgin olive oil
- 2 medium sweet potatoes, cubed
- 1 poblano pepper, seeded and chopped
Spices
- 2 tsp chipotle or regular chili powder
- 2 tsp smoked paprika
- 1 ½ tsp ground cumin
- 1 tsp garlic powder
- ¼- ½ tsp crushed red pepper
- ½ tsp dried oregano
- 1 tsp kosher salt
Additional Fillings
- 1 cup canned black beans, drained
- 8 grain-free hard shell tacos (or homemade option)
- 1 ½ cups shredded Mexican cheese
- 1 cup fresh cilantro, chopped
- 1 jalapeño, seeded and chopped
- Mashed avocado, for serving
Salted Lime Crema
- ½ cup plain Greek yogurt or sour cream
- 3 tbsp mayonnaise
- Zest of 1 lime
- Sea salt, to taste
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables, ensuring they become crispy and caramelized.
- Prepare the sweet potatoes and poblano: In a large bowl, toss the cubed sweet potatoes and chopped poblano pepper with 2 tablespoons of extra virgin olive oil until evenly coated.
- Mix the spices: Combine chipotle chili powder, smoked paprika, ground cumin, garlic powder, crushed red pepper, dried oregano, and kosher salt in a small bowl. Sprinkle this spice blend over the vegetables and toss thoroughly to coat.
- Roast the vegetables: Spread the seasoned sweet potatoes and poblano evenly on a baking sheet lined with parchment paper or foil. Roast for approximately 30-35 minutes, flipping halfway through, until tender and edges are slightly crispy.
- Prepare the lime crema: In a small bowl, mix together ½ cup plain Greek yogurt or sour cream, 3 tablespoons mayonnaise, lime zest, and sea salt to taste until smooth and creamy. Refrigerate until ready to use.
- Warm the black beans: In a small saucepan over low heat, warm the drained black beans until heated through, about 5 minutes. Stir occasionally.
- Assemble the tacos: Arrange the grain-free hard shell tacos on plates. Fill each shell with the roasted sweet potato and poblano mixture, a spoonful of warm black beans, and a sprinkle of shredded Mexican cheese.
- Add toppings: Garnish each taco with chopped fresh cilantro, diced jalapeño, and a dollop of the salted lime crema. Serve with mashed avocado on the side or as a topping.
- Serve and enjoy: Serve the tacos immediately while the shells are crisp and fillings are warm and flavorful.
Notes
- You can customize the heat level by adjusting the amount of crushed red pepper and jalapeño.
- For a vegan version, substitute cheese with a plant-based alternative and use vegan mayonnaise and yogurt.
- Grain-free hard shell tacos can be replaced with corn or flour tortillas if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the roasted vegetables and beans before assembling.
- Adding a squeeze of fresh lime juice over the tacos before serving can enhance the flavors.
