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–+ servings

Easy Sweet Potato Black Bean Tacos With Avocado Crema

sweet pottao black bean tacos.
These incredibly delicious Sweet Potato Black Bean Tacos, made by roasting sweet potatoes with warm spices and blending with black beans are bursting with savory and smoky flavors. With easily available ingredients and minimum prep time, this recipe of roasted sweet potato tacos gathers in no time!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

  • 1 sweet potato, peeled, about 2 ½ cups, chopped into small cubes
  • ¾ cup black beans, drained and rinsed from liquid, about half of a standard 13.5 oz can
  • 2 teaspoon olive oil, or more if needed
  • salt and black pepper, to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon fresh garlic, minced (if you like garlic add 2 teaspoons)
  • 2 teaspoon smoked paprika
  • 4-5 taco tortillas of choice
  • serve with vegan cheese sauce, tahini sauce or avocado crema

Instructions

  • Prep. Wash, dry, and chop the sweet potatoes into cubes. In a medium bowl, toss the sweet potatoes with olive oil and spices, minced garlic, and season with salt and pepper to taste.
    1 sweet potato, 2 teaspoon olive oil, salt and black pepper, ½ teaspoon chili powder, 1 teaspoon fresh garlic, 2 teaspoon smoked paprika, ½ teaspoon ground cumin
  • Roast the Sweet Potatoes. While you prep, preheat the oven to 400°F. Spread the chopped sweet potatoes evenly on a parchment-lined baking sheet and roast them in the oven for about 20 minutes.
  • Prep The Taco Filling. In a large bowl, add the roasted sweet potatoes and stir in black beans (drained + rinsed). Toss them and bake again for another 10 minutes until the potatoes are fork-tender.
    ¾ cup black beans
  • Assemble The Tacos. Add the hot filling to the warm tortillas and top it with a splash of hot sauce (Sriracha or Tabasco), avocado lime crema or vegan cheese sauce.
    serve with vegan cheese sauce, 4-5 taco tortillas of choice

Notes

  • Make sure to warm the tortillas before stuffing them with the filling. You may warm them in a skillet by applying oil on both sides or bake them in an oven.
  • The leftover sweet potato or the fillings can be used to make a Buddha bowl, burrito, breakfast hash or a quick taco salad bowl.
  • If you are making it ahead of time, make sure to store the filling in a separate airtight container and store it in the refrigerator. It would be food for about 2 days.
  • Heat the tacos and assemble with filling just before serving.
    While I have used the canned black beans, if you have time you may soak and boil the raw beans a day in advance.
  • The Best Way To Warm Tortillas. Heat tortillas one or two at a time in a dry skillet until they're warm. Place them on a plate and cover with a towel to keep them warm. Or, you can warm a stack of up to 5 tortillas in the microwave. Cover them with a damp paper towel and heat in 30-second bursts until they're warmed through.