Sweet Potato and Black Bean Tacos Recipe

Introduction

These Sweet Potato and Black Bean Tacos are a vibrant and hearty vegetarian meal bursting with bold flavors. Roasted sweet potatoes, spiced black beans, and a zesty honey-lime crema come together for a satisfying taco night that everyone will love.

Ingredients

• 1/4 cup sour cream
• 1 Tbsp minced fresh cilantro
• 1 tsp honey
• 1/2 medium lime, juiced
• Pinch of kosher salt, black pepper, and chili powder
• 1 1/2 lbs. sweet potatoes, peeled and diced into 1/2 inch cubes
• 4 Tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 small yellow onion, minced
• 2 cloves garlic, minced
• 15 oz can black beans, drained and rinsed well
• 8 oz can whole kernel corn, drained
• 3 Tbsp honey
• 3 Tbsp fresh lime juice
• 2 Tbsp minced fresh cilantro
• Soft taco-sized flour or corn tortillas
• Shredded purple cabbage
• Diced avocado
• Minced fresh cilantro (for topping)
• Sliced green onions
• Any other desired toppings

Instructions

1. Step 1: Preheat oven to 425°F and line a large baking sheet with aluminum foil. Set aside.
2. Step 2: Make the crema by combining sour cream, minced cilantro, honey, lime juice, a pinch of kosher salt, black pepper, and chili powder in a food processor. Pulse a few times until well mixed. Transfer to an airtight container and refrigerate until ready to serve.
3. Step 3: Toss diced sweet potatoes with 2 1/2 Tbsp olive oil in a large bowl. Add paprika, cumin, chili powder, salt, coriander, black pepper, and cayenne pepper. Stir well to coat evenly.
4. Step 4: Spread the seasoned sweet potatoes on the prepared baking sheet. Roast for 22-25 minutes, stirring halfway through, until tender and caramelized.
5. Step 5: While potatoes roast, heat remaining 1 1/2 Tbsp olive oil in a large skillet over medium-high heat. Add the minced onion and cook, stirring frequently, for about 5 minutes until softened.
6. Step 6: Add minced garlic to the skillet and cook, stirring, for about 30 seconds until fragrant.
7. Step 7: Reduce heat to medium-low, then stir in the black beans and corn. Cook until warmed through.
8. Step 8: When sweet potatoes are done, add them to the skillet with the bean and corn mixture. Stir in honey, lime juice, and fresh cilantro until combined and heated through.
9. Step 9: Warm tortillas by charring them over a gas flame or heating in a dry skillet. Fill with the sweet potato and black bean mixture, drizzle with the crema, and top with shredded cabbage, diced avocado, cilantro, green onions, or any other toppings you prefer.

Tips & Variations

• For extra smoky flavor, try using smoked paprika instead of regular paprika.
• Swap sour cream for plain Greek yogurt in the crema for a tangier twist.
• Add a squeeze of fresh lime on top just before serving to brighten the flavors.
• Use corn tortillas for a gluten-free option.
• Include sliced jalapeños or hot sauce if you like a spicy kick.

Storage

Store any leftover sweet potato and black bean filling in an airtight container in the refrigerator for up to 3 days. Keep the crema separate to avoid dilution and store it chilled as well. Reheat the filling gently on the stove or in the microwave, adding a splash of water if it feels dry. Assemble tacos fresh before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply replace the sour cream in the crema with a dairy-free yogurt or vegan sour cream alternative. Everything else in the recipe is plant-based.

Can I prepare this recipe ahead of time?

You can roast the sweet potatoes and prepare the bean filling up to one day in advance. Store them separately in the refrigerator and reheat before assembling the tacos. The crema is best made fresh but can also be prepared a day ahead and kept chilled.

Sweet Potato and Black Bean Tacos Recipe

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★★★★★

5 from 75 reviews

Sweet Potato and Black Bean Tacos are a flavorful vegetarian dish featuring roasted spiced sweet potatoes combined with a savory black bean and corn filling. Topped with a zesty honey-lime cilantro crema and fresh toppings like shredded purple cabbage and avocado, these tacos offer a perfect balance of sweet, smoky, and tangy flavors, ideal for a vibrant and satisfying meal.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings (approximately 12 tacos) 1x
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crema

• 1/4 cup sour cream
• 1 Tbsp minced fresh cilantro
• 1 tsp honey
• 1/2 medium lime, juiced
• Pinch of kosher salt, black pepper, and chili powder

Roasted Sweet Potatoes

• 1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes
• 2 1/2 Tbsp olive oil (for roasting)
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper

Black Bean and Corn Filling

• 1 1/2 Tbsp olive oil (for sautéing)
• 1 small yellow onion, minced
• 2 cloves garlic, minced
• 15 oz can black beans, drained and rinsed well
• 8 oz can whole kernel corn, drained
• 3 Tbsp honey
• 3 Tbsp fresh lime juice
• 2 Tbsp minced fresh cilantro

To Serve

• Soft taco-sized flour or corn tortillas
• Shredded purple cabbage
• Diced avocado
• Minced fresh cilantro
• Sliced green onions
• Any other desired toppings

Instructions

1. Prepare: Preheat your oven to 425°F and line a large baking sheet with aluminum foil. Set it aside for later use.
2. Make Crema: In a food processor, combine sour cream, minced cilantro, honey, lime juice, and a pinch of kosher salt, black pepper, and chili powder. Pulse several times until well incorporated. Transfer the crema to an airtight container and refrigerate it until you are ready to assemble the tacos.
3. Roast Sweet Potatoes: Place the diced sweet potatoes in a large mixing bowl. Add 2 1/2 tablespoons of olive oil and toss well to coat the potatoes evenly. Sprinkle paprika, cumin, chili powder, kosher salt, coriander, black pepper, and cayenne pepper over the potatoes and stir to combine.
4. Bake Sweet Potatoes: Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer. Roast in the oven for 22 to 25 minutes, stirring once halfway through, until the potatoes are fork-tender and caramelized on the edges.
5. Make Filling: While the potatoes roast, heat a large skillet over medium-high heat. Add the remaining 1 1/2 tablespoons of olive oil, then sauté the minced onion for about 5 minutes, stirring frequently, until soft and translucent.
6. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, stirring often, to release its aroma.
7. Combine Beans and Corn: Reduce the heat to medium-low, then add the black beans and corn to the skillet. Stir gently to mix everything together and allow the flavors to blend.
8. Mix Roasted Potatoes with Filling: Once the sweet potatoes are done roasting, add them to the skillet with the beans and corn mixture. Stir in honey, fresh lime juice, and minced cilantro, combining all components evenly.
9. Serve Tacos: Warm the flour or corn tortillas by lightly charring them in a dry skillet or oven. Fill each tortilla with the sweet potato and black bean mixture. Drizzle with the cilantro honey crema and top with shredded purple cabbage, diced avocado, minced cilantro, sliced green onions, and any other desired toppings. Serve immediately.

Notes

• For a gluten-free option, use corn tortillas instead of flour tortillas.
• You can adjust the level of spice by reducing or increasing the cayenne pepper and chili powder according to your taste.
• Leftover filling can be refrigerated and used as a taco salad or burrito bowl topping.
• To make the crema vegan, substitute sour cream with a plant-based alternative.
• Roasting the sweet potatoes brings out their natural sweetness and creates a nice caramelized texture.

Keywords: Sweet Potato Tacos, Black Bean Tacos, Vegetarian Tacos, Roasted Sweet Potatoes, Mexican Tacos, Meatless Tacos