Ready to step up your taco game? These delicious party-worthy tacos are packed with hearty sweet potatoes and beans and topped off with a light lime cilantro crema made with our kefir and sour cream. Vegetarian and lactose-free, these tacos are perfect for just about everyone.
Shared by Green ValleyIngredients
Sweet Potato Tacos:
2 medium sweet potatoes, cubed
1 can (15 oz.) cooked black beans
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. paprika
1 tsp. cumin
Salt and pepper
1 cup pico de gallo of your choice
4-6 corn or flour tortillas
Lime Cilantro Crema:
1/2 cup Green Valley Lactose-Free Plain Whole Milk Kefir
1/2 cup Green Valley Lactose-Free Sour Cream
3/4 cup loosely packed chopped cilantro
1/2 cup diced red onion
1 tsp. lime zest, finely grated
1 ½ Tbsp. lime juice
1 clove garlic, minced
1 tsp. chili powder
Sea Salt and pepper to taste
Instructions
1. Preheat oven to 425°F.
2. Place sweet potato cubes on a baking sheet and toss well with olive oil and spices. Spread them out in one layer on the pan. Bake for about 15-17 minutes until golden brown and edges are crisp.
3. While sweet potatoes are in the oven, make the lime cilantro crema: combine the yogurt, sour cream, and the rest of the ingredients in a bowl and mix until smooth. Taste and adjust seasoning if necessary.
4. Warm up the tortillas (we used La Tortilla Factory’s Hand Made Style Corn Tortillas) on a pan and assemble your tacos with sweet potatoes, black beans, lime cilantro crema, and pico de gallo.
5. To make the lime cilantro crema, mix together the kefir, sour cream until smooth. Add in the cilantro, diced onion, lime juice, lime zest, salt and pepper to taste.
Organic Lactose-Free Sour Cream 
Whole Milk Kefir 
