Delightful Sweet Potato and Black Bean Tacos


Experience a burst of flavors with these Delightful Sweet Potato and Black Bean Tacos! Perfectly roasted sweet potatoes combined with hearty black beans, topped with a zesty avocado crema and fresh veggies, make these tacos a wholesome and satisfying meal. Whether you’re a seasoned taco lover or looking for a new vegetarian favorite, these tacos are sure to please everyone at the table.

Delightful Sweet Potato and Black Bean Tacos

Preparation and Cooking Times

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes

Servings and Serving Size

  • Servings: 4
  • Serving Size: 2 tacos

Nutritional Information (per serving)

  • Calories: 350 kcal
  • Protein: 10g
  • Carbohydrates: 55g
  • Fat: 12g
  • Fiber: 12g
  • Sugar: 7g
  • Sodium: 600mg


  • For the Tacos:
    • 2 medium sweet potatoes (about 500g), peeled and diced
    • 1 tablespoon (15ml) olive oil
    • 1 teaspoon (5g) ground cumin
    • 1 teaspoon (5g) chili powder
    • 1/2 teaspoon (2.5g) smoked paprika
    • 1/2 teaspoon (2.5g) salt
    • 1/4 teaspoon (1.25g) black pepper
    • 1 can (400g/15oz) black beans, drained and rinsed
    • 8 small corn tortillas
    • 1 cup (150g) shredded red cabbage
    • 1/2 cup (75g) diced red onion
    • 1/2 cup (75g) diced tomatoes
    • Fresh cilantro for garnish
  • For the Avocado Crema:
    • 1 ripe avocado
    • 1/4 cup (60g) sour cream
    • 1 tablespoon (15ml) lime juice
    • 1/4 teaspoon (1.25g) salt

Method of Preparation

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the diced sweet potatoes with olive oil, ground cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
  3. Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly crispy, stirring halfway through.
  4. In a small bowl, mash the avocado until smooth.
  5. Add the sour cream, lime juice, and salt. Mix until well combined and creamy. Set aside.
  6. Heat a dry skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side, until pliable and slightly charred.
  7. Lay each tortilla flat and add a portion of roasted sweet potatoes in the center.
  8. Top with black beans, shredded red cabbage, diced red onion, and diced tomatoes.
  9. Drizzle with the avocado crema and garnish with fresh cilantro.
  10. Serve the tacos immediately, with extra lime wedges on the side for squeezing over the top.

Tips for Culinary Success

  • For added heat, sprinkle some crushed red pepper flakes over the sweet potatoes before roasting.
  • You can prepare the avocado crema in advance and store it in the refrigerator for up to 2 days.
  • If you prefer, swap out the corn tortillas for flour tortillas or lettuce wraps for a lower-carb option.

Frequently Asked Questions (FAQs)

Can I use a different type of bean?

  • Yes, pinto beans or chickpeas can be used as an alternative to black beans.

How do I store leftovers?

  • Store the roasted sweet potatoes and black beans in separate airtight containers in the refrigerator for up to 3 days. Assemble the tacos just before serving.

Can I make these tacos vegan?

  • Absolutely! Simply replace the sour cream in the avocado crema with a plant-based alternative or use plain avocado.

These Delightful Sweet Potato and Black Bean Tacos are a fantastic blend of flavors and textures, offering a delicious and nutritious meal. Perfect for any occasion, they’re sure to become a staple in your taco repertoire. Enjoy the vibrant taste of these wholesome tacos!