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 yogurt and sour cream. Vegetarian and lactose-free, these tacos are perfect for just about everyone.
Green Valley CreameryIngredients
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:
½ cup fresh cilantro, finely chopped
½ cup Green Valley Creamery Lactose-Free Plain Lowfat Yogurt
½ cup Green Valley Creamery Lactose-Free Sour Cream
1 tsp. lime zest, finely grated
1 ½ Tbsp. lime juice
1 clove garlic, minced
1 tsp. chili powder
Salt and pepper to taste
Instructions
Preheat oven to 425°F.
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.
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.
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. Top with Yogurt Guacamole for the perfect tacos.