Smoky Sweet Potato and Black Bean Tacos with Chipotle Crema and Pickled Red Onion

Steps

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Smoky Sweet Potato and Black Bean Tacos

1. Peel and cut 1½ pounds sweet potatoes into ½-inch cubes. 7 min
2. In a large bowl, whisk together 1½ teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. 2 min
3. Add the sweet potato cubes and 3 tablespoons olive oil to the spice bowl and toss until every piece is evenly coated. 2 min
4. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. 10 min
5. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, flipping once halfway through, until caramelized and tender. 25 min
6. While the sweet potatoes roast, drain and rinse the 15-ounce can of black beans, then warm them in a small saucepan over medium heat with 2 tablespoons lime juice and a pinch of salt for 3–4 minutes until heated through. 5 min
7. Timing-sensitive step. Warm the 12 corn tortillas directly over a gas flame or in a dry skillet for 20–30 seconds per side until pliable and lightly charred, then wrap in a clean kitchen towel to keep warm. 6 min
8. Divide the roasted sweet potatoes and warm black beans among the 12 tortillas, then top with chipotle crema, pickled red onion, ¼ cup roughly chopped cilantro, and crumbled cotija cheese (optional); serve with lime wedges. 4 min

Chipotle Cremasauce

1. Finely mince 2 chipotle chiles in adobo and finely grate 1 garlic clove. 4 min
2. In a small bowl, stir together ½ cup sour cream, the minced chipotles, 1 teaspoon adobo sauce, 1 tablespoon lime juice, the grated garlic, and ¼ teaspoon kosher salt until smooth. 2 min
3. Taste and adjust heat with an extra teaspoon of adobo sauce if desired, then refrigerate until ready to serve. 10 min

Pickled Red Onionside

1. Thinly slice 1 red onion into half-moons and pack the slices into a pint jar or heatproof bowl. 4 min
2. In a small saucepan, combine ½ cup apple cider vinegar, ¼ cup water, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, and ¼ teaspoon dried oregano and bring to a boil over medium-high heat, stirring until the sugar and salt dissolve. 4 min
3. Pour the hot brine over the sliced onions, press them down to submerge, and let sit at room temperature for at least 20 minutes before serving (they will turn bright pink). 20 min