Sweet Potato and Black Bean Tacos with Lime Crema

These vegetarian tacos prove you do not need meat for a satisfying taco night. Sweet potato cubes roast with chili and cumin until caramelized, black beans add creaminess and protein, and a tangy lime crema pulls it all together.

Set everything out on the table and let everyone build their own.

Why you will love this sweet potato tacos

• Meat-free but filling thanks to beans and sweet potato.
• Sweet, smoky and fresh in every bite.
• Easy to make vegan.
• Kid friendly build-your-own dinner.

Ingredients and swaps

• Sweet potatoes: cut into 1.5 cm (1/2 inch) cubes for fast, even roasting.
• Spices: chili powder, cumin and smoked paprika.
• Black beans: canned, drained. Pinto beans work too.
• Tortillas: corn for gluten free, or small flour tortillas.
• Lime crema: Greek yogurt or sour cream with lime juice and salt.

How to make sweet potato tacos

Toss the sweet potato cubes with oil and spices and roast at 220°C (425°F) for 20 to 25 minutes, turning once, until tender and browned at the edges.

Warm the black beans with a pinch of cumin and salt, lightly mashing some of them so they hold together in the taco.

Stir together the lime crema, warm the tortillas, and fill them with beans, sweet potato, cabbage, avocado and a drizzle of crema.

Tips for the best result

• Spread the cubes out on the tray so they roast, not steam.
• Warm tortillas in a dry pan or directly over a gas flame for a few seconds per side.
• Add pickled red onion for a bright, tangy crunch.
• Double the sweet potatoes for bowls the next day.

Easy variations

• Vegan: use a cashew or vegan yogurt crema.
• Spicy: chipotle in adobo in the crema.
• Burrito bowls: serve over rice with salsa.

What to serve with it

Mexican-style rice, a corn salad, or tortilla chips and salsa.

Storage and reheating

Store the sweet potatoes and beans separately for up to 4 days. Reheat, then assemble with fresh toppings.

You might also like: Crispy Air Fryer Chickpeas (Healthy Snack) · Mediterranean Quinoa Salad with Chickpeas and Feta

recipe card

Sweet Potato and Black Bean Tacos with Lime Crema

Smoky roasted sweet potato and black bean tacos with avocado and lime crema.

Tried & tested

Prep15 min

Cook25 min

Total40 min

Makes4 servings (8 tacos)

CuisineMexican-inspired

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Ingredients −

4

+ servings

• 2 medium sweet potatoes (600 g), cut into 1.5 cm cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin, plus a pinch for the beans
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 can (400 g) black beans, drained
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 2 cups shredded red cabbage
• Fresh cilantro
• Lime crema
• 1/2 cup (120 g) Greek yogurt or sour cream
• 1 lime, juiced
• 1 pinch salt

Steps

1. Heat the oven to 220°C (425°F).
2. Toss the sweet potato with oil, chili powder, cumin, smoked paprika and salt. Roast 20 to 25 minutes, turning once.
3. Warm the black beans in a small pan with a pinch of cumin and salt for 3 to 4 minutes, lightly mashing some.
4. Stir together the yogurt, lime juice and salt.
5. Warm the tortillas.
6. Fill with beans, sweet potato, cabbage and avocado. Drizzle with crema and top with cilantro.

Calories430

Protein14 g

Carbs68 g

Fat11 g

Fiber14 g

Sodium560 mg

Nutrition per serving, estimated from standard ingredient data. It varies with brands and portions.

Cook's notes

• Air fryer option: cook the sweet potato at 200°C (400°F) for 15 to 18 minutes, shaking twice.