Roasted Sweet Potato and Black Bean Tacos with Avocado Crema

These roasted sweet potato and black bean tacos are a vibrant, satisfying meal that brings together tender, caramelized sweet potatoes, seasoned black beans and a bright, creamy avocado crema. Wrapped in warm flour tortillas and topped with fresh cilantro, every bite is a burst of flavor and texture.

Perfect for a quick weeknight dinner or a fun taco night, this recipe is vegetarian-friendly and packed with wholesome ingredients. The sweet potatoes are roasted until golden, then tossed with honey and cumin for a hint of sweetness and warmth. The avocado crema adds a cool, tangy finish that ties everything together beautifully.

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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. 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 (reserve the rest for another use). Zest ½ teaspoon zest from lime, then cut the lime into halves.
3. Heat 1 tablespoon olive oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add garlic and beans to pan. Cook, stirring, until fragrant and warmed through, 3-4 minutes.
4. Wrap tortillas in foil and place in oven to warm, about 5 minutes. Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
5. 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.
6. 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.
7. 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 corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or directly over a gas flame for best texture.

How do I store leftover avocado crema?

Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Use within 2 days.

Can I add other vegetables?

Absolutely! Roasted bell peppers, corn or zucchini would be great additions. Just adjust roasting time as needed.