Weeknight Tacos · Black Bean & Sweet Potato

Roasted Sweet Potato and Black Bean Tacos

Caramelized, smoky sweet potatoes and cumin-spiced black beans with a cool lime crema. Hearty enough that nobody misses the meat.

Scan for the recipe

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4 · 8 tacos
Level: Easy

Ingredients

Sweet potatoes

2 medium sweet potatoes, about 1 1/2 lb, peeled and cut into 1/2-inch cubes
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground cumin
¾ tsp kosher salt

Black beans

1 tbsp olive oil
2 cloves garlic, minced
1 can black beans, 15 oz, drained and rinsed
½ tsp ground cumin
3 tbsp water
1 tbsp lime juice
kosher salt, to taste

Lime crema

½ cup sour cream or plain Greek yogurt
1 tbsp lime juice
1 pinch kosher salt

To serve

8 corn or flour tortillas, small
¼ cup fresh cilantro, chopped
½ cup crumbled cotija or feta (optional)
sliced avocado, pickled onions, salsa (optional)

Steps

Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
Toss the sweet potato cubes with the oil, chili powder, smoked paprika, cumin and salt right on the pan. Spread them out so they don't touch.
Roast until tender and browned at the edges, stirring once halfway.
Meanwhile, warm the oil in a small saucepan over medium heat, add the garlic and stir 30 seconds. Add the beans, cumin and water and simmer, lightly mashing about a quarter of the beans, until creamy.
Stir the lime juice into the beans and season with salt.
Stir together the sour cream, lime juice and salt for the crema.
Warm the tortillas, then fill with beans and sweet potatoes. Top with crema, cilantro, cheese and anything else you like.

Tip: Cut the sweet potatoes the same size so they finish together.

Tip: For vegan tacos, use a plant-based yogurt in the crema and skip the cheese.

Storage: Refrigerate the sweet potatoes and beans separately up to 4 days.

Make ahead: Roast the sweet potatoes and cook the beans up to 2 days ahead; reheat and assemble.