Roasted Sweet Potato and Black Bean Tacos with Avocado Crema

These roasted sweet potato and black bean tacos are a vibrant and satisfying vegetarian meal. Tender cubes of sweet potato are roasted until caramelized, then tossed with black beans, honey and cumin for a sweet and savory filling. A creamy avocado crema with lime and cilantro adds a refreshing finish.

Perfect for a quick weeknight dinner, these tacos come together in under an hour. Serve them with your favorite hot sauce for an extra kick. They’re sure to become a regular in your dinner rotation.

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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 the oven to 400°F (200°C). Wash and dry all produce. Cut the sweet potatoes into ½-inch cubes. Toss them 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 the cilantro leaves from the stems; discard the stems. Mince or grate the 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 the onion and cook, tossing occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add the garlic and beans to the pan. Cook, tossing, until fragrant and warmed through, 3-4 minutes.
4. Wrap the tortillas in foil and place them 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 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 it in a medium bowl along with the 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 leaves. Serve with hot sauce if desired.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, canned black beans work perfectly. 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 and assemble fresh tacos.

Can I make this vegan?

Absolutely! Use a plant-based sour cream or substitute with mashed avocado mixed with lime juice and salt.