Sweet Potato & Black Bean Tacos
This Sweet Potato Taco Recipe is loaded with caramelized chunks of sweet potato, spaced black beans, and a creamy avocado crema that's packed with flavor! A protein-packed, meal prep friendly taco filling that's ready in just 45 minutes!
Servings: 8 tacos
Ingredients
For the black beans
- ½ tbsp olive oil
- ½ small yellow onion diced
- 2 cloves garlic minced
- 1 15 oz can black beans, drained and rinsed
- ½ tsp cumin
- ¼ tsp chili powder
- Squeeze of lime juice
- Salt to taste
For the sweet potatoes
- 2 large sweet potatoes peeled and diced into ½-inch cubes
- ½ tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne optional, for heat
- Salt and pepper to taste
For the avocado crema
- 1 ripe avocado
- ¼ cup sour cream or plain Greek yogurt
- Juice of 1 lime
- 1-2 tbsp water to thin, as needed
- Pinch of salt
- Tortillas for serving
- Optional toppings: cotija or feta chopped cilantro, diced red onion, shredded cabbage or slaw for crunch
Instructions
For the sweet potatoes
- Pre-heat the oven to 425°F. Toss everything together, spread on a parchment-lined sheet pan in a single layer and roast for 25-30 minutes, flipping halfway, until fork-tender and a little caramelized at the edges.
For the black beans
- Heat a large skillet over medium high heat and add the olive oil. Once hot, sauté the onion over medium heat until soft, about 4-5 minutes. Add garlic and cook another 30 seconds until fragrant. Stir in the beans and spices, and cook for 5-7 minutes, mashing about a third of the beans lightly with the back of your spoon so the mixture holds together a bit better in the taco. Finish with lime juice.
For the crema
- Blend everything until smooth. This is a good one to make in a mini food processor or with an immersion blender for max creaminess.
Notes
Storage - Store the sweet potato and black bean filling together in an airtight container in the fridge for up to 4 days. The avocado crema is best made fresh or stored separately for a few days.
Nutritional info - does not include tortillas or other fillings not already listed
- Sweet potato dice size — smaller cubes (⅓-inch) roast faster and pack more into each taco, but you lose some of that caramelization. Worth testing both ways.
- Char vs. no char — a quick broil for the last 2-3 minutes could give you those crispy edges people love in a taco filling.
- Crema thickness — sour cream gives a tangier, thinner crema; Greek yogurt is thicker and more neutral. Might be worth offering both as an option in the post.
- Protein anxiety angle — given Sarah's pain points, you might want to call out the bean-to-sweet-potato ratio or even suggest doubling the beans as a filling variation
Nutrition
Calories: 220kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 58mg | Potassium: 638mg | Fiber: 9g | Sugar: 4g | Vitamin A: 12329IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg
