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 sauce. Wrapped in warm flour tortillas, each bite is a delightful mix of textures and flavors.

Perfect for a quick weeknight dinner, this recipe is not only delicious but also packed with nutrients. The sweet potatoes are rich in vitamin A, while the black beans add fiber and protein. The avocado crema, with a hint of lime and cilantro, 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 (200°C). 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 (use the rest as you like). 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, tossing occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add garlic and beans to pan. Cook, tossing, 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.) Toss sweet potatoes, honey, cumin and juice from one lime half into pan with beans and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.
5. Halve, pit and peel avocado. Cut one half into thin slices. Roughly chop the other half and place in a medium bowl along with sour cream, juice from remaining lime half and lime zest. Mash with a fork until mostly smooth. Season with salt and pepper.
6. Spread avocado crema onto tortillas, then top each with filling, avocado slices and cilantro. Serve with hot sauce if desired.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, you can use canned black beans. 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.

Can I make this recipe vegan?

Yes, substitute the sour cream with a plant-based alternative or additional mashed avocado.