Sweet Potato Black Bean Tacos
These sweet potato black bean tacos are a quick, healthy, and incredibly satisfying dinner. Roasted sweet potatoes with caramelized edges are paired with smoky, spiced black beans and a zesty lime crema, all wrapped in warm tortillas. Perfect for a busy weeknight, this recipe delivers big flavor with minimal effort.
Equipment
- Baking Sheet
- Small saucepan
- Small bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- Spatula
- Tongs
- Clean Kitchen Towel
Ingredients
- 2 medium sweet potatoes, peeled and cubed about 1 lb
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ cup water
- ½ cup sour cream or Greek yogurt
- Juice of 1 lime plus extra for serving
- 1 tablespoon chopped fresh cilantro plus more for garnish
- 8-10 small corn or flour tortillas
- 1 large avocado, sliced
Instructions
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss the cubed sweet potatoes with olive oil, chili powder, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and browned on the edges.
- While the potatoes roast, heat a small saucepan over medium heat. Add a splash of olive oil and the minced garlic; cook for 30 seconds until fragrant.
- Add the black beans, cumin, smoked paprika, and a pinch of salt. Stir to coat. Pour in the water and let simmer for 5-7 minutes, until the liquid mostly evaporates and the beans are thick. Mash a few beans with a spoon for creaminess.
- In a small bowl, combine the sour cream (or Greek yogurt), juice of half a lime, a pinch of salt, and 1 tablespoon chopped cilantro. Stir until smooth. Set aside.
- Warm the tortillas: If using a gas stove, place each tortilla directly over a medium-low flame for 30-45 seconds per side, until puffed and lightly charred. Alternatively, warm in a dry skillet. Wrap in a clean kitchen towel to keep soft.
- To assemble, lay a warm tortilla flat. Spoon black beans down the center, then top with roasted sweet potatoes and avocado slices. Drizzle with lime crema and garnish with fresh cilantro and an extra squeeze of lime juice. Serve immediately.
Notes
To make this recipe vegan, use a plant-based sour cream or cashew crema. For added heat, toss a diced jalapeño with the sweet potatoes before roasting or add hot sauce to the crema. Leftover components can be stored separately in the refrigerator for up to 3 days; reheat the sweet potatoes and beans before assembling. Quick-pickled red onions or crumbled queso fresco make excellent toppings.