Sweet Potato Pecan Tacos
These tacos are filled with roasted sweet potato, lightly dusted with cumin and cinnamon, a Black Bean Pecan Cream, chopped tomatoes, red onion, and fresh cilantro, then topped with the simplest Lime Cream topping, all encased in an organic corn tortilla.
These tacos are filled with roasted sweet potato, lightly dusted with cumin and cinnamon, a Black Bean Pecan Cream, chopped tomatoes, red onion, and fresh cilantro, then topped with the simplest Lime Cream topping, all encased in an organic corn tortilla.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat the oven to 400 degrees F. On a lined baking sheet, add chopped sweet potatoes and drizzle about 1-2 tablespoons of olive oil, sprinkle with sea salt, freshly ground black pepper, ground cumin, and a pinch of ground cinnamon all to taste. Bake for 35-40 minutes or until tender. Set aside.
- In the meantime, make the black bean pecan cream in a food processor combine coconut milk, pecans, and black beans to create a paste. Add fresh lime juice, ground cumin, garlic, jalapeno, ground sumac, sea salt and black pepper. Adjust seasonings to taste.
- To make the lime cream, in a small bowl pour the coconut milk and squeeze fresh lime juice and a pinch of salt, stir to combine.
- To serve: gently warm corn tortillas in the oven (hot from roasting the sweet potatoes or on a skillet), dollop about 2-4 tablespoons of the black bean cream onto 1 corn tortilla, place roasted sweet potatoes on top, drizzle lime coconut cream and add garnishes as an option.
Sweet Potato Pecan Tacos: A Culinary Adventure
As a busy professional, finding time to cook healthy and delicious meals can be a challenge. But let me tell you, these Sweet Potato Pecan Tacos are a game-changer. They're not only incredibly flavorful and satisfying, but they also come together surprisingly quickly, even on a hectic weeknight. The combination of sweet roasted sweet potatoes, crunchy pecans, and creamy black beans is simply divine, and the vibrant toppings add a fresh, zesty element that balances everything perfectly. I discovered this recipe while searching for something unique and healthy to serve at a recent client dinner, and it was an absolute hit!
What truly sets these tacos apart is the Black Bean Pecan Cream. It’s a revelation! I initially intended to simply use plain black beans, but something felt missing. That’s when I experimented with adding pecans – the result was a creamy, nutty, and surprisingly addictive topping that perfectly complements the sweetness of the sweet potatoes. This cream isn't just limited to tacos; I’ve been using it as a dip for vegetables, a spread on sandwiches, and even as a base for a creamy salad dressing. The possibilities are truly endless.
The Lime Cream is another delightful addition. It's so simple to make – just lime juice and coconut milk – yet it provides a bright, refreshing contrast to the richness of the other components. A small pinch of salt enhances the flavors wonderfully. The beauty of these tacos lies in their adaptability. Feel free to experiment with different toppings! My personal favorites include fresh cilantro, sliced avocado, diced tomatoes, and a dash of your favorite hot sauce. I've even tried adding some kimchi for a spicy kick, and it was a delicious surprise.
This recipe is also wonderfully versatile. On busy evenings, I’ll prepare the sweet potatoes and the black bean pecan cream ahead of time. Then, assembling the tacos is a breeze, making it a perfect weeknight meal. However, when I have a bit more time on my hands, I like to prepare a whole batch and serve them at a small get-together. The tacos are a delightful alternative to traditional heavy meals, and they always receive rave reviews from everyone. So, when it comes to a quick, healthy, and satisfying meal that doesn't compromise on taste or nutrition, this recipe should be your go-to.
Beyond the Tacos: The components of this recipe are incredibly versatile and can be used in various other dishes. The Black Bean Pecan Cream would be amazing on a salad, as a topping for baked potatoes, or as a filling for enchiladas. The Lime Cream is equally adaptable; try it as a dressing for your favorite greens or as a marinade for chicken or fish. I guarantee this recipe will become a staple in your kitchen repertoire, whether you're a busy professional, a dedicated health enthusiast, or simply someone who appreciates delicious, healthy food.
I hope you'll try this recipe and let me know what you think. Enjoy!
