Sweet Potato Tacos with Lime Crema

Ingredients

• Olive oil
• Salt
• Garlic
• Water
• Lime juice
• Green onions
• Pepper
• Minced garlic
• Sour cream
• Onion
• Fresh cilantro
• Green onion
• Cumin
• Black beans
• Lime
• Cilantro leaves
• Sweet potatoes
• Can
• Cilantro
• Juice
• Cream
• Ice
• Sweet potato
• Onions

Directions

1. Make the crema ahead of everything else so the flavors can settle in. Finely mince 1 clove of garlic, then remove the thin green zest from the lime with a zester or the fine side of a cheese grater. Stir the garlic, 1 tsp of zest, about 1 tsp of lime juice, and 1/4 tsp salt into the sour cream. Mix well, then chill until you need it.
2. Peel the sweet potatoes and dice them into small pieces, about 1/4 to 1/2 inch square. Warm a large skillet over medium flame, then add the olive oil along with 2 cloves of minced garlic. Cook the garlic for about 1 minute, just long enough for it to smell fragrant. Add the sweet potatoes and a couple tablespoons of water, then saute until the potatoes are tender and just starting to break down. If the pan dries out before the sweet potatoes have softened, add another couple tablespoons of water as they cook.
3. While the sweet potatoes cook, drain the can of black beans and rinse them well. When the sweet potatoes are soft, add the black beans to the skillet. Sprinkle in the cumin, then season with salt and pepper to taste. Saute until the beans are warmed through.
4. Slice the green onions, strip the cilantro leaves from their stems, and roughly chop the cilantro. Stir the green onions into the skillet. Add the cilantro to the skillet if you’d like, or save it for topping the tacos.
5. Before filling the tortillas, warm each one in a dry skillet until it is lightly browned and crisp on both sides, or carefully toast it over an open flame. Spread a small spoonful of the lime crema along the middle of the tortilla, then add a scoop of the sweet potato and black bean mixture. Finish with fresh cilantro if desired.