Roasted Sweet Potato and Black Bean Tacos with Avocado Crema

These roasted sweet potato and black bean tacos are a vibrant and satisfying vegetarian option that’s packed with flavor and texture. Tender cubes of sweet potato are roasted until caramelized, then tossed with black beans, honey and cumin for a sweet and savory filling.

Topped with a creamy avocado crema made with sour cream, lime and cilantro, each bite is a delightful balance of creamy, crunchy and fresh. Perfect for a quick weeknight dinner or a fun taco night with friends.

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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 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 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. Zest lime until you have ½ teaspoon zest, then cut the lime in half.
3. Heat 1 tablespoon olive oil in a large pan over medium heat. Add onion and cook until softened, 5-6 minutes, stirring occasionally. Season with salt and pepper. Add garlic and black beans. Cook, stirring, until fragrant and warmed through, 3-4 minutes.
4. Wrap tortillas in foil and place in the oven to warm, about 5 minutes. Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Add roasted sweet potatoes, honey, cumin and juice from one lime half to the pan. 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 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 the sweet potato-black bean mixture, avocado slices and cilantro leaves. Serve with hot sauce if desired.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, the recipe calls for half a can of black beans. 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?

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