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, savory black beans and a bright, creamy avocado crema. Wrapped in warm flour tortillas and finished with fresh cilantro, each bite is a perfect balance of flavors and textures.

Whether you’re looking for a meatless Monday option or simply want to enjoy a hearty, veggie-forward dinner, this recipe delivers. The sweet potatoes are roasted until golden and tossed with honey and cumin for a hint of sweetness and warmth, while the avocado crema adds a cool, tangy finish. It’s a taco night favorite that’s as nutritious as it is delicious.

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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

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 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 and discard the stems. Mince or grate the garlic. Drain and rinse half of the black beans (save the rest for another use). 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, stirring occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add the garlic and beans to the pan. Cook, stirring, 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 the 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 the 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-bean filling, avocado slices and cilantro leaves. Serve immediately.

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 tortillas.

Can I make this recipe vegan?

Absolutely! Substitute the sour cream with a plant-based alternative or use mashed avocado mixed with lime juice for the crema.