Sweet Potacoes with feta and chipotle crema

Who would've thought sweet potatoes would taste incredible inside a warm tortilla topped with black beans and feta cheese. Easy ass dinner right here. 

Start with cubing up sweet potatoes and lightly coat with a few tablespoons of olive oil. I seasoned mine up with some house seasoning I found online. Get that into an oven that you should've preheated to 420° F earlier. For the beans I just get the stuff in the can.

The crema is so simple and delicious you'll ask yourself why you haven't been making this every time you make tacos. I buy the good authentic mexican sour cream. Cacique. Preferably with the green lid. You might have to go to one of those lil mexican bodegas to find 'em. I do this all by taste but I start chopping up one chipotle pepper in adobo sauce. You can find these at your grocery store in the hispanic foods section real cheap. Then squeeze the juice of half a lemon in and mix that up. I typically pour in a bit more of the adobo sauce to give it a better color and I like the extra smoky spicy flavor it adds. 

Assemlby goes like this:
Sweet potato, black beans, chipotle crema, feta and cilantro. 

Don't skimp out and get the cilantro. It really cuts through the sweetness of the potato and adds some color to this awesome dish. 

Enrique RiveroComment