Roasted Sweet Potato and Black Bean Tacos with Avocado Crema

These tacos are packed with tender roasted sweet potatoes, hearty black beans and a bright, creamy avocado crema. The combination of sweet, smoky cumin and tangy lime creates a flavor that’s both satisfying and fresh.

Perfect for a weeknight meal, this recipe comes together quickly with simple ingredients. The roasted sweet potatoes bring natural sweetness, while the avocado crema adds a cool, rich finish. Serve with your favorite hot sauce for an extra kick.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6.7 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Wash and dry all produce. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with 1 tablespoon olive oil, salt and pepper. Roast until tender and lightly browned, about 20 minutes.
2. Meanwhile, halve, peel and dice the onion. Pick cilantro leaves from stems; discard stems. Mince or grate garlic. Drain and rinse half the black beans (use the rest as you like). Zest ½ teaspoon zest from lime, then cut lime into halves.
3. Heat 1 tablespoon olive oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add garlic and beans. Cook, tossing, until fragrant and warmed through, 3-4 minutes.
4. Wrap tortillas in foil and warm in the oven for about 5 minutes. Alternatively, wrap in a damp paper towel and microwave on high until warm, about 30 seconds. Add roasted sweet potatoes, honey, cumin and juice from one lime half to the pan with beans. Cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.
5. Halve, pit and peel avocado. Cut one half into thin slices. Roughly chop the other half and place in a medium bowl with sour cream, juice from remaining lime half and lime zest. Mash with a fork until mostly smooth. Season with salt and pepper.
6. Spread avocado crema onto warm tortillas. Top each with the sweet potato-bean mixture, avocado slices and cilantro. Serve with hot sauce if desired.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, the recipe uses canned black beans. Just drain and rinse them before using.

How do I store leftovers?

Store the filling and crema separately in airtight containers in the refrigerator for up to 3 days. Warm the filling before serving.

Can I make this vegan?

Substitute the sour cream with a plant-based alternative or extra avocado to keep it creamy.