Description
A flavor-packed vegetarian taco recipe featuring roasted sweet potatoes, black beans, scallions, and a tangy blue cheese crema, all wrapped in warm tortillas.
Ingredients
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Blue Cheese Crema:
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½ cup crumbled blue cheese
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½ cup sour cream
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2 Tbsp milk
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½ tsp ground black pepper
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Tacos:
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2 large sweet potatoes, peeled and diced
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2 Tbsp extra-virgin olive oil
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Salt and black pepper, to taste
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1 (14 oz) can black beans, drained and rinsed
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½ bunch scallions, thinly sliced
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12 small tortillas (corn or flour)
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1 ripe avocado, sliced (optional)
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Instructions
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
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While roasting, mix blue cheese, sour cream, milk, and pepper in a bowl to make the crema. Set aside.
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Warm tortillas on a skillet over medium heat, ~1 minute per side.
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Once sweet potatoes are roasted, add black beans and scallions directly to the baking sheet. Toss to combine.
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To assemble tacos: fill tortillas with sweet potato-bean mixture, top with avocado and a drizzle of blue cheese crema. Serve warm.
Notes
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You can prep the filling and crema ahead of time for quicker assembly.
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Swap blue cheese for feta or goat cheese for a milder flavor.
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Turn leftovers into taco bowls with rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Main
- Method: Roasting, Assembling
- Cuisine: American / Tex-Mex Inspired