Corn tortillas piled with crisp-edged smoky roasted sweet potato fries, cumin-spiced black beans, toasted pumpkin seeds and a tangy lime-cilantro cream. Gluten-free and ready in about 55 minutes.
15m prep · 40m cook · 6 servings Gluten-Free
Ingredients Instructions
2 whole Sweet Potatoes 3 ½ tbsp Olive Oil ½ tsp Cayenne Pepper 1 tsp Salt ½ tsp Black Pepper ¾ tsp Smoked Paprika ½ cup Pumpkin Seeds 2 can (15 oz) Black Beans ¼ cup Water ½ tbsp Cumin 1 tsp Chili Powder 1 whole Lime 6 oz Vegan Sour Cream 1 bunch Fresh Cilantro 1 tsp Paprika 12 whole White Corn Tortillas
Instructions 1 Preheat the oven to 425°F (220°C). While it heats (about 15 minutes), do steps 2 through 4. 2 Cut the sweet potatoes into fries about 1/2 inch thick and 3 to 4 inches long, so they cook evenly. 3 In a large bowl, toss the sweet potatoes with 2 tbsp olive oil, 1/4 tsp cayenne, 1/2 tsp salt, 1/4 tsp smoked paprika and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a large baking sheet with space between pieces so they brown rather than steam. 4 In the same bowl, toss the pumpkin seeds with 1/2 tbsp olive oil, a pinch of salt and a pinch of black pepper. Spread on a small baking sheet. 5 Put both sheets in the oven. Bake the pumpkin seeds 4 to 5 minutes, until puffed, lightly golden and fragrant, then remove and let cool. Roast the sweet potatoes 25 to 30 minutes total, flipping halfway, until browned at the edges and a knife slides through the thickest piece with no resistance. 6 While the potatoes roast, heat 1 tbsp olive oil in a large saucepan over medium heat. Add the black beans, 1/4 cup water, cumin, chili powder, 1/2 tsp smoked paprika, 2 tsp lime juice, 1/4 tsp salt and the remaining 1/4 tsp black pepper. Cook, stirring and lightly pressing some beans with the back of a spoon, 5 to 7 minutes, until hot and the liquid has thickened into a light sauce. Taste and add more salt or a squeeze of lime if they taste flat. 7 Also while the potatoes roast, whisk the vegan sour cream with the remaining lime juice, 2 tbsp cilantro, paprika, 1/4 tsp cayenne and a pinch of salt until smooth. Taste: it should be tangy and herby with gentle heat; add more cayenne or salt to taste. 8 Warm the tortillas in pairs in the microwave, 15 to 20 seconds per pair, until soft and pliable. Keep warm wrapped in a clean towel. 9 Stack tortillas in pairs. Top each pair with 2 spoonfuls of beans, about 4 sweet potato fries, a spoonful or two of sauce, some pumpkin seeds and chopped cilantro. Serve right away. Estimated nutrition (per serving) Calories 421 kcal
Protein 12g
Carbs 52g
Fat 19g
Fiber 9g
Sodium 499mg
Sugar 3g
Something wrong with this recipe? 