Sweet Potato Black Bean Tacos with Avocado Crema

sweet potato and black bean tacos on a black platter.

Sweet Potato Black Bean Tacos with Avocado Crema

These Roasted Sweet Potato and Black Bean Tacos are the most delicious vegetarian tacos ever! It features spicy black beans, honey lime avocado crema, and pickled onions. It has layers of flavor and can be easily made vegan. A delicious vegetarian dinner!

Course Dinner

Cuisine American

Keyword black bean tacos, sweet potato and black bean tacos, sweet potato black bean tacos, sweet potato tacos

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 638kcal

Author Maria Doss

Ingredients

Roasted Sweet Potatoes

2 pounds sweet potatoes (3 to 4 medium)
2 ½ tablespoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper

Spicy black beans

2 cans black beans drained and rinsed
2 tablespoon olive oil
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon cumin powder
1 teaspoon onion powder
1 teaspoon salt

Avocado Crema

2 avocados medium to large
½ cup finely chopped cilantro
2 tablespoons lime or lemon juice
¼ cup sour cream
1 ½ tablespoons honey
½ teaspoon salt

Everything else

8 to 10 small corn tortillas warmed
pickled onions (don't skip!) recipe in notes

Instructions

👩‍🍳 Start by roasting the sweet potatoes. While they're in the oven, prepare the black beans, avocado crema, and tortillas so dinner is ready in 45 mins. (If making pickled onions, prepare them first, before roasting sweet potatoes.

Roast the sweet potatoes

Preheat the oven to 425 degrees F and grease your largest baking sheet with oil.
Peel and cut sweet potatoes ½ inch dice. Add it into the baking sheet and 2 ½ tablespoon olive oil, ½ teaspoon salt and ½ teaspoon black pepper. Toss to coat all the sweet potatoes, then spread out in an even layer. Bake for 27–35 minutes, until tender and caramelizing at the edges (rotate the pan halfway through baking).

Saute black beans

Heat 2 tablespoons of olive oil in a large skillet. When hot add the black beans, 2 teaspoon garlic powder, 2 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon onion powder and 1 teaspoon salt. Cook, stirring constantly over high heat for 2 to 3 minutes. Remove from heat.

Make avocado crema

Scoop the avocado flesh into a large bowl and mash until smooth. Add ½ cup chopped cilantro, 2 tablespoon lime or lemon juice, ¼ cup sour cream, 1 ½ tablespoon honey and ½ teaspoon salt. Mix well.
👉 Taste and adjust seasoning as needed, adding more salt or honey if necessary. If you’ve used lime juice, you may need a little extra honey.

Assemble tacos

Generously spread some avocado crema on each tortilla, then top with some sweet potatoes and black beans. Top with pickled onions. Repeat with remaining tortillas and serve.

Notes

To make quick pickled onions:

1 small red onion

1 cup white vinegar

2 tablespoons lemon juice

1 ½ tablespoons sugar

1 teaspoon salt

Thinly slice the onion and place it in a glass bowl.
Add the vinegar, lemon juice, sugar, and salt to a small saucepan and place over medium heat. Stir until the sugar and salt have completely dissolved. Once the mixture comes to a gentle boil, pour it over the onions.
Let the onions cool to room temperature, then cover and refrigerate. They’ll keep well in the fridge for up to 2 weeks and become even more flavorful as they sit.

Pickled onions: Don't skip them! They add a bright, tangy flavor that perfectly balances the sweet potatoes and creamy avocado sauce, making these tacos incredibly delicious. You can make your own or buy them ready-made from stores like Trader Joe's or Costco.

Make it vegan: Simply use a vegan sour cream for the avocado crema. Everything else in the recipe is naturally vegan.

Make it gluten-free: Use certified gluten-free tortillas.

Nutrition