Roasted Sweet Potato Tacos with Black Beans and Avocado Lime Crema

These roasted sweet potato tacos are built around a warm, savory-sweet filling of caramelized sweet potato cubes, black beans, onion, garlic, cumin, honey and lime.

A quick avocado-lime crema adds creamy brightness, while sliced avocado and cilantro finish each tortilla with freshness. It is a colorful vegetarian taco dinner that feels both hearty and vibrant.

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Ingredients

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 box Black BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry the produce. Cut the sweet potatoes into 1/2-inch cubes.
2. Spread the sweet potato cubes on a baking sheet. Toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Roast until tender and lightly browned, 15 to 20 minutes.
3. While the sweet potatoes roast, dice the onion. Pick the cilantro leaves from the stems. Mince or grate the garlic. Drain and rinse the black beans. Zest the lime, then halve it.
4. Heat the remaining 1 tablespoon olive oil in a large pan over medium heat. Add the onion and cook, tossing occasionally, until softened, 5 to 6 minutes. Season with salt and pepper.
5. Add the garlic and black beans to the pan. Cook, stirring, until the garlic is fragrant and the beans are warmed through, 3 to 4 minutes.
6. Wrap the tortillas in aluminum foil and place them in the oven to warm for 5 minutes.
7. Add the roasted sweet potatoes, honey, cumin and the juice from half the lime to the pan with the beans. Cook, stirring gently, until the liquid has mostly evaporated, 2 to 3 minutes. Season with salt and pepper.
8. Halve and pit the avocado. Scoop the flesh from the peel. Thinly slice one half of the avocado.
9. Mash the remaining avocado half in a small bowl with the sour cream, lime zest and the juice from the remaining lime half. Season with salt and pepper.
10. Spread the avocado-lime crema onto the warm tortillas. Top with the sweet potato and black bean filling, avocado slices and cilantro leaves. Serve right away.

Recipe Tips

FAQ

How long do these sweet potato and black bean tacos take to make?

Plan on about 45 minutes from start to finish, including roasting the sweet potatoes and preparing the avocado-lime crema.

What temperature should I use to roast the sweet potatoes?

Roast the sweet potato cubes at 400°F until tender and lightly browned, about 15 to 20 minutes.

How do I make the avocado-lime crema?

Mash half an avocado with sour cream, lime zest and the juice from half a lime. Season with salt and pepper.

Are these tacos vegetarian?

Yes. The filling is made with sweet potatoes, black beans, onion, garlic, cumin, honey, lime, avocado and sour cream.

What allergens are in this recipe?

This recipe contains milk from the sour cream and wheat from the flour tortillas.