Sweet Potato & Black Bean Tacos
These tacos are a weeknight hero in our house. Sweet potatoes roast up caramelized and soft in the same time it takes to warm tortillas and blend a quick crema. The black beans get a hit of smoked paprika and cumin so they taste intentional, not like an afterthought. Stack everything together with pickled red onions, cilantro, and a squeeze of lime, and you have a dinner that feels like a celebration on a Tuesday.
Ingredients
- ☐ Sweet potatoes — peeled and cubed, 2 medium
- ☐ Black beans — one 15 oz can, drained and rinsed
- ☐ Corn tortillas — 8 small
- ☐ Avocado — 1 ripe
- ☐ Lime — 2, juiced
- ☐ Red onion — 1/2, finely diced
- ☐ Smoked paprika — 1 teaspoon
- ☐ Ground cumin — 1 teaspoon
- ☐ Chili powder — 1 teaspoon
- ☐ Olive oil — 2 tablespoons
- ☐ Fresh cilantro — chopped
- ☐ Plant-based yogurt — 1/4 cup, unsweetened
- ☐ Garlic clove — 1 small
- ☐ Sea salt
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, cumin, chili powder, and salt. Spread on a baking sheet and roast for 22-25 minutes, flipping once, until tender and caramelized.
While the sweet potatoes roast, make the quick-pickled onions: toss the diced red onion with the juice of 1 lime and a pinch of salt. Set aside to soften, stirring occasionally.
Make the avocado crema: blend avocado, plant-based yogurt, juice of 1 lime, garlic clove, and a pinch of salt until completely smooth. Add water 1 tablespoon at a time until pourable.
Warm the black beans in a small saucepan with a splash of water and a pinch of cumin and salt. Cook over low heat for 3-4 minutes, then cover and keep warm.
Warm the corn tortillas directly over a gas flame for 10 seconds per side, or in a dry skillet until pliable.
Assemble tacos: layer sweet potato cubes and black beans into each tortilla. Top with pickled onions, cilantro, and a generous drizzle of avocado crema. Serve with extra lime wedges.
Recipe notes
The pickled onions keep for a week in the fridge — make a big batch and use them on everything.
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