Roasted Sweet Potato and Black Bean Tacos with Avocado Crema

These roasted sweet potato and black bean tacos are a vibrant, satisfying meal that’s packed with flavor and nutrition. Tender cubes of sweet potato are roasted until caramelized, then tossed with black beans, honey and cumin for a sweet and savory filling. The star of the show is the creamy avocado crema, made with ripe avocado, sour cream and fresh lime juice, adding a cool, tangy contrast to the warm spices.

Perfect for a quick weeknight dinner or a fun taco night, these vegetarian tacos come together in under an hour. Serve them with your favorite hot sauce for an extra kick and enjoy a wholesome, delicious meal that everyone will love.

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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

0.5 box Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillaView 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 your 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 of olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, about 20 minutes.
2. While the sweet potatoes roast, prepare the other ingredients. Halve, peel and dice the yellow onion. Pick the cilantro leaves from the stems and discard the stems. Mince or grate the garlic cloves. Drain and rinse half of the black beans from the box (reserve the rest for another use). Zest the lime until you have ½ teaspoon of zest, then cut the lime in half.
3. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onion and cook until softened, about 5-6 minutes, tossing occasionally. Season with salt and pepper. Add the minced garlic and drained black beans. Cook, tossing, until fragrant and warmed through, about 3-4 minutes.
4. Wrap the flour tortillas in aluminum foil and place them in the oven to warm for 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 the juice from one lime half to the pan with the onion and beans. Cook, stirring, until the liquid is mostly evaporated, about 2-3 minutes. Season with salt and pepper to taste.
5. Halve, pit and peel the avocado. Cut one half into thin slices for topping. Roughly chop the other half and place it in a medium bowl. Add 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 to taste.
6. Spread a generous amount of avocado crema onto each warm tortilla. Top with the sweet potato and black bean filling, a few slices of avocado and a sprinkle of fresh cilantro. Serve immediately, with hot sauce if desired.

Recipe Tips

FAQ

Can I use canned black beans instead of boxed?

Yes, you can use canned black beans. Just drain and rinse them before using.

How do I store leftovers?

Store the filling and avocado crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a pan or microwave and assemble tacos fresh.

Can I make this recipe vegan?

Yes, substitute the sour cream with a plant-based alternative or use extra avocado to make the crema.