Sweet Potato Black Bean Tacos

These vibrant vegetarian tacos combine roasted, spiced sweet potatoes with smoky black beans for a satisfying sweet-and-savory filling. Topped with a creamy avocado-lime crema, they deliver a burst of fresh, bold Mexican flavors in every bite.

Sweet Potato Black Bean Tacos
  • Prep time: 19 minutes
  • Cook time: 32 minutes
  • Total time: 51 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 teaspoon smoked paprika
  • 8 small corn tortillas
  • 1 ripe avocado, pitted
  • 1/2 cup sour cream or Mexican crema
  • 2 tablespoons fresh lime juice
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with olive oil, chili powder, cumin, garlic powder, and a generous pinch of salt and pepper.
  3. Spread the sweet potatoes in a single layer on the baking sheet and roast for 20 to 25 minutes, tossing halfway through, until tender and caramelized at the edges.
  4. While the potatoes roast, combine the black beans, smoked paprika, and 2 tablespoons of water in a small saucepan over medium-low heat; warm through for 5 minutes, lightly mashing some beans with a fork.
  5. In a blender or food processor, combine the avocado, sour cream, lime juice, and a pinch of salt, blending until a smooth, pourable crema forms.
  6. Warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side until soft and pliable.
  7. Assemble the tacos by spooning a portion of warm black beans and roasted sweet potatoes into each tortilla.
  8. Drizzle with the avocado-lime crema and top with crumbled cotija cheese and fresh cilantro before serving.

Tips

  • Cut the sweet potatoes into uniform cubes to ensure they roast evenly and finish cooking at the same time.
  • Keep the warmed tortillas wrapped in a clean kitchen towel or foil to prevent them from drying out and cracking.
  • Add a pinch of chipotle powder to the black beans if you prefer a spicier, smokier flavor profile.

Frequently Asked Questions

Can I make this recipe vegan?

Easily. Substitute the sour cream in the crema with a dairy-free yogurt or extra avocado, and omit the cotija cheese or use a vegan feta alternative.

How long do the roasted sweet potatoes keep?

The roasted sweet potatoes can be stored in an airtight container in the fridge for up to 5 days. Reheat them in a skillet or oven to restore their texture.

Can I use flour tortillas instead of corn?

Yes, flour tortillas work perfectly fine. Just warm them slightly before assembling the tacos so they are soft and easy to fold.