Roasted Sweet Potato and Black Bean Tacos with Avocado Crema

These tacos are a celebration of vibrant flavors and textures. Tender roasted sweet potatoes, seasoned black beans and a tangy avocado crema come together in warm tortillas for a satisfying meal. Perfect for a weeknight dinner or a festive gathering.

Packed with vitamin A from the sweet potatoes and fiber from the black beans, this dish is as nutritious as it is delicious. The creamy avocado sauce adds a refreshing finish that ties everything together.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat 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 and a pinch of 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 the garlic. Drain and rinse half of the black beans (use the rest as you like). Zest the lime until you have ½ teaspoon zest, then cut the lime into halves.
3. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and cook until softened, 5-6 minutes, stirring occasionally. Season with salt and pepper. Add the garlic and black beans. Cook, stirring, 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.) Add the roasted sweet potatoes, honey, cumin and juice from one lime half to the pan. Cook until 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-black bean mixture, avocado slices and cilantro leaves. Serve with hot sauce if desired.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, the recipe calls for half a box of black beans. If using canned, drain and rinse them before adding to the pan.

Can I make these tacos vegan?

Absolutely! Substitute the sour cream with a plant-based alternative or additional mashed avocado for a vegan crema.

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.