Half-Baked Harvest Crispy Sweet Potato and Poblano Pepper Tacos
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View recipe here
Servings: 4
Tacos
2 tablespoons extra virgin olive oil
2 medium sweet potatoes, cubed
2 teaspoons chipotle or regular chili powder
2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/4-1/2 teaspoon crushed red pepper, use to your taste
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1 poblano pepper, seeded and chopped
1 cup canned black beans, drained
8 grain-free hard shell tacos (if preferred) (see notes for homemade option)
1 1/2 cups shredded Mexican cheese
1 cup fresh cilantro, chopped
1 jalapeño, seeded, if desired, and chopped
mashed avocado, for serving
Lime Crema
1/2 cup plain Greek yogurt or sour cream
3 tablespoons mayonnaise
zest of 1 lime
sea salt
1. Preheat the oven to 425° F.
2. Place 2 cubed medium sweet potatoes on a baking sheet and toss with 2 tablespoons olive oil, 2 teaspoons chili powder, 2 teaspoons paprika, 1 1/2 teaspoons cumin, 1 teaspoons garlic powder, 1/4-1/2 teaspoon red pepper flakes, 1/2 teaspoon oregano, and 1 teaspoon salt. Add the seeded 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.
3. Meanwhile, make the crema. Combine all ingredients in a glass jar and shake or stir until creamy.
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.
5. Mix 1 cup cilantro and seeded jalapeño in a small bowl. Serve the tacos topped with crema, avocado, and the spicy cilantro. Enjoy!
