Sweet Potato & Black Bean Street Tacos with Pickled Red Onions and Lime Crema
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Serves: Makes approx 16 street tacos or 8 regular corn tacos
 
Ingredients
For the Pickled Red Onions:
  • 1 medium red onion, thinly sliced
  • ½ C warm water
  • ¼ C red wine vinegar
  • ½ tsp sugar
  • kosher salt to taste
For the Lime Crema:
  • ½ C 0% plain greek yogurt
  • juice of 1 lime
  • kosher salt to taste
For the Street Tacos:
  • 2 sweet potatoes peeled and chopped into ½ inch cubes
  • 1 C S&W organic black beans, rinsed and drained
  • 1 large shallot thinly sliced (1/2 C)
  • 1 tsp extra virgin olive oil
  • juice of 2 limes + 2 limes to garnish (cut into wedges)
  • ½ C chopped cilantro
  • ¼ C cotija cheese, crumbled
  • 16 mini corn tortillas (street taco size) or 8 corn tortillas
  • kosher salt to taste
Instructions
For the Pickled Red Onions:
  1. Place sliced onions in a medium bowl. Pour vinegar and warm water over the onions. Stir in sugar and season with kosher salt to taste. Let stand for at least 30 minutes before using - can be made at least 2 days ahead.
For the Lime Crema:
  1. In a small bowl add greek yogurt and lime juice and mix. Season with kosher salt to taste.
For the Street Tacos:
  1. Place sweet potatoes in stovetop steamer until tender and cooked through - about 5 minutes.
  2. While sweet potatoes are steaming, warm oil in a skillet over medium heat, add sliced shallots and sautee 3 minutes until soft.
  3. In a large bowl add black beans, sweet potatoes, shallots, lime juice, cotija cheese and cilantro and mix together. Place a large spoonful of sweet potato filling on each tortilla and garnish with pickled red onions, lime crema and lime wedges.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/sweet-potato-black-bean-street-tacos-pickled-red-onions-lime-crema-2/