Marry This Sweet Potato and Black Bean Tacos recipe is a healthy and easy recipe, which is made with roasted sweet potato and savory black beans. It’s the perfect weeknight dinner, ready in about 1 hour.
Jump to RecipeSweet Potato and Black Bean Tacos Ingredients
A vibrant, wholesome combination for the perfect vegetarian taco night.
For the Tacos:
- 8 cups Diced Sweet Potato
- 3 Tbsp. Olive Oil, Divided
- 3 tsp. Cumin, Divided
- 1 tsp. Chili Powder
- 1 Small Onion, Finely Diced
- 3 cloves Garlic, Minced
- 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 Lime, Juiced
- 8 Corn Tortillas
For the Avocado Crema:
- 1 Avocado
- 1 cup Mexican Crema (or sour cream)
- 1/2 cup Cilantro
- 2 cloves Garlic
- 1 tsp. Salt
- 1 Tbsp. Lime Juice
How To Make Sweet Potato and Black Bean Tacos
A step-by-step guide to this delicious and healthy weeknight meal.
- Roast the Sweet Potatoes: Preheat your oven to 400ºF. On a foil-lined sheet pan, toss the diced sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of cumin, and the chili powder. Spread them in a single layer and bake for about 45 minutes, or until the potatoes are tender and lightly caramelized.
- Prepare the Black Bean Mixture: While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and minced garlic and sauté for about 5 minutes, until fragrant and softened.
- Combine the Filling: Stir in the drained and rinsed black beans, the remaining 2 teaspoons of cumin, and the juice of 1 lime. When the roasted sweet potatoes are done, add them to the skillet with the beans and mix gently to combine.
- Make the Avocado Crema: In a blender, combine the avocado flesh, Mexican crema, cilantro, garlic, salt, and 1 tablespoon of lime juice. Blend until completely smooth.
- Serve: Warm the corn tortillas. Serve the sweet potato and black bean mixture in the warm tortillas, drizzled generously with the avocado crema.
Recipe Tips
For the most flavorful and perfectly textured vegetarian tacos.
- How to get the best roasted sweet potatoes? For the best flavor and texture, make sure you don’t overcrowd the baking sheet. Spreading the sweet potatoes in a single, even layer allows them to roast and caramelize rather than steam, giving them delicious crispy edges.
- Can I make the components ahead of time? Yes, this is a fantastic recipe for meal prep! You can roast the sweet potatoes, make the black bean mixture, and prepare the avocado crema up to 2-3 days in advance. Store them in separate airtight containers in the refrigerator. Reheat the filling and assemble the tacos just before serving.
- Is there a substitute for Mexican Crema? Yes. If you can’t find Mexican crema, you can substitute it with regular sour cream. To get a similar drizzling consistency, you may want to thin the sour cream with a tablespoon or two of milk or lime juice when you blend it.
- How to warm corn tortillas? To make them soft and pliable, you can warm corn tortillas one at a time in a dry, hot skillet for about 30 seconds per side. You can also wrap a stack of them in a damp paper towel and microwave them for about 45-60 seconds.
What To Serve With Sweet Potato and Black Bean Tacos
Perfect toppings to complete your taco night experience.
These tacos are delicious as is, but they are even better with a few extra toppings:
- Crumbled queso fresco or cotija cheese
- Quick-pickled red onions
- Fresh salsa or pico de gallo
- A side of cilantro-lime rice
How To Store Sweet Potato and Black Bean Tacos
Keeping your delicious leftovers fresh.
- Refrigerate: It’s best to store the components separately. Keep the sweet potato and black bean filling in an airtight container in the refrigerator for up to 4 days. The avocado crema will stay green and fresh for about 2-3 days in an airtight container.
Sweet Potato and Black Bean Tacos Nutrition Facts
An estimated guide per taco.
- Calories: 350 kcal
- Carbohydrates: 45 g
- Protein: 10 g
- Fat: 15 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
As written, this recipe is very mild. The chili powder provides a warm, savory flavor, not a lot of heat. To make them spicy, you could add a pinch of cayenne pepper to the sweet potatoes, or add a fresh jalapeño to the avocado crema before blending.
This recipe is designed to be a hearty vegetarian meal. However, the sweet potato and black bean mixture would also be a fantastic side dish for grilled chicken or steak.
For the signature sweet and savory flavor of this dish, sweet potatoes are highly recommended. Using a regular potato like a Russet or Yukon Gold would result in a very different flavor profile.
Try More Recipes:
- Creamy Lemon Basil Potato Salad Recipe
- Twice-Baked Sweet Potatoes Recipe
- Fried Mashed Potato Balls Recipe
Sweet Potato and Black Bean Tacos Recipe
Course: DinnerCuisine: Tex-MexDifficulty: Easy8
servings15
minutes45
minutes350
kcalHealthy and delicious vegetarian tacos filled with a savory mix of chili-roasted sweet potatoes and seasoned black beans, all topped with a cool and creamy avocado-cilantro crema.
Ingredients
Tacos: 8 cups diced sweet potato, 3 tbsp olive oil, 3 tsp cumin, 1 tsp chili powder, 1 small onion, 3 cloves garlic, 2 cans black beans, 1 lime, 8 corn tortillas.
Crema: 1 avocado, 1 cup Mexican crema, 1/2 cup cilantro, 2 cloves garlic, 1 tsp salt, 1 tbsp lime juice.
Directions
- Preheat oven to 400ºF. Toss the diced sweet potatoes with 2 tbsp olive oil, 1 tsp cumin, and the chili powder. Roast on a sheet pan for 45 minutes until tender.
- While the potatoes roast, sauté the diced onion and garlic in 1 tbsp of olive oil.
- Stir in the drained and rinsed black beans, the remaining 2 tsp of cumin, and the juice of 1 lime.
- Once the potatoes are roasted, gently mix them into the black bean mixture.
- Make the crema by blending the avocado, Mexican crema, cilantro, garlic, salt, and 1 tbsp lime juice until smooth.
- Serve the sweet potato and black bean filling in warm corn tortillas, drizzled with the avocado crema.
Notes
- Spreading the sweet potatoes in a single layer on the baking sheet is key to getting them nicely roasted and caramelized.
- All the components can be made ahead and stored separately in the fridge, making this a great meal-prep dinner.
- If you can’t find Mexican crema, sour cream thinned with a little lime juice is a great substitute.
- For an extra layer of flavor, char the corn tortillas over an open gas flame for a few seconds per side.
