Cumin-Roasted Sweet Potato Tacos with Black Beans and Avocado Lime Crema

These roasted sweet potato tacos are hearty, colorful and balanced with creamy, tangy and lightly sweet flavors. Tender cubes of sweet potato are roasted until browned, then tossed with black beans, cumin, honey and lime.

A quick avocado lime crema doubles down on richness while fresh cilantro and avocado slices keep each bite bright. Serve them warm in flour tortillas for a satisfying vegetarian taco dinner.

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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 seasonView ingredient guideLike ingredientDislike ingredient

Pepper, to seasonView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F with a rack in the middle position. Wash and dry the produce.
2. Cut the sweet potatoes into 1/2-inch cubes. Place them on a baking sheet, toss with 1 tablespoon olive oil and a pinch each of salt and pepper and roast until tender and lightly browned, about 20 minutes.
3. While the sweet potatoes roast, 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 the black beans. Zest 1/2 teaspoon zest from the lime, then halve the lime.
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, tossing, until fragrant and warmed through, 3 to 4 minutes.
6. Wrap the tortillas in foil and warm them in the oven for about 5 minutes. Alternatively, wrap them in a damp paper towel and microwave on high until warm, about 30 seconds.
7. Add the roasted sweet potatoes, honey, cumin and juice from one lime half to the pan with the beans. Toss together and cook until the liquid is mostly evaporated, 2 to 3 minutes. Season with salt and pepper.
8. Halve, pit and peel the avocado. Thinly slice one half. Roughly chop the other half and place it in a medium bowl with the sour cream, lime zest and juice from the remaining lime half.
9. Mash the avocado-sour cream mixture with a fork until mostly smooth. Season the crema 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 roasted sweet potato tacos take?

The recipe takes about 40 minutes from start to finish, including about 20 minutes for roasting the sweet potatoes.

What temperature should I use for the sweet potatoes?

Roast the sweet potato cubes at 400°F until they are tender and lightly browned.

Can I warm the tortillas without using the oven?

Yes. Wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

What is in the avocado lime crema?

The crema is made by mashing half an avocado with sour cream, lime zest, lime juice, salt and pepper.

How can I make the tacos spicy?

Add hot sauce when serving if you want a spicier finish.