Roasted Sweet Potato and Black Bean Tacos with Avocado Crema

These roasted sweet potato and black bean tacos are a delightful fusion of flavors and textures. Tender cubes of sweet potato are roasted until caramelized, then tossed with black beans, honey and cumin for a sweet and savory filling. The star of the show is the creamy avocado crema, made with ripe avocado, sour cream, lime and cilantro, adding a refreshing finish.

Perfect for a quick weeknight dinner or a casual gathering, these tacos are not only delicious but also packed with nutrients. Sweet potatoes are rich in vitamin A, while black beans provide fiber and protein. Serve them 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

0.5 box 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. 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 the lime, then cut the 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 to the pan. Cook, tossing, until fragrant and warmed through, 3-4 minutes.
4. Wrap tortillas in foil and place in the oven to warm, about 5 minutes. (Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.) Toss the roasted sweet potatoes, honey, cumin and juice from one lime half into the pan with the beans. Cook until the liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.
5. Halve, pit and peel the avocado. Cut one half into thin slices. Roughly chop the other half and place in a medium bowl along with sour cream, juice from the remaining lime half and lime zest. Mash with a fork until mostly smooth. Season with salt and pepper.
6. Spread the avocado crema onto the warm tortillas, then top each with the sweet potato and bean filling, avocado slices and cilantro. Serve with hot sauce if desired.

Recipe Tips

FAQ

Can I use canned black beans instead of boxed?

Yes, you can use 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 these tacos vegan?

Yes, substitute the sour cream with a plant-based alternative or use more avocado for the crema.