Description
These Sweet Potato and Black Bean Tacos are vibrant, flavorful, and easy to prepare, featuring roasted sweet potatoes seasoned with warm spices, combined with a savory black bean and corn filling. Topped with a tangy cilantro-lime crema and fresh garnishes, these tacos are perfect for a satisfying vegetarian meal.
Ingredients
Scale
Crema
- 1/4 cup sour cream
- 1 Tbsp minced fresh cilantro
- 1 tsp honey
- 1/2 medium lime, juiced
- Pinch of kosher salt
- Pinch of black pepper
- Pinch of chili powder
Sweet Potatoes
- 1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes
- 2 1/2 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground coriander
- 1/4 tsp cayenne pepper
Filling
- 1 1/2 Tbsp olive oil
- 1 small yellow onion, minced
- 2 cloves garlic, minced
- 15 oz can black beans, drained and rinsed well
- 8 oz can whole kernel corn, drained
- 3 Tbsp honey
- 3 Tbsp fresh lime juice
- 2 Tbsp minced fresh cilantro
To Serve
- Soft taco sized flour or corn tortillas
- Shredded purple cabbage
- Diced avocado
- Minced fresh cilantro
- Sliced green onions
- Any other desired toppings
Instructions
- Prepare: Preheat oven to 425°F and line a large baking sheet with aluminum foil. Set aside.
- Make crema: In a food processor, combine sour cream, minced cilantro, honey, fresh lime juice, a pinch of kosher salt, black pepper, and chili powder. Pulse a few times until the mixture is smooth and well combined. Transfer it to an airtight container and refrigerate until ready to serve.
- Roast sweet potatoes: In a mixing bowl, toss the diced sweet potatoes with 2 1/2 tablespoons of olive oil. Add paprika, ground cumin, chili powder, kosher salt, ground coriander, black pepper, and cayenne pepper. Stir well to coat evenly. Spread the sweet potatoes on the prepared baking sheet in a single layer. Bake for 22-25 minutes, stirring halfway through, until they are fork-tender and caramelized.
- Make filling: While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the remaining 1 1/2 tablespoons of olive oil. Add the minced onion and cook, stirring often, for about 5 minutes until softened. Stir in minced garlic and cook for another 30 seconds, stirring frequently.
- Add beans and corn: Reduce heat to medium-low and stir in the black beans and corn. Cook until heated through.
- Combine filling: Once the sweet potatoes are done roasting, add them to the skillet with the black beans and corn. Stir in honey, fresh lime juice, and minced cilantro. Mix thoroughly to combine all ingredients evenly.
- Serve tacos: Warm the soft tortillas slightly by charring them on a dry skillet or over an open flame for added flavor. Assemble the tacos by spooning in the sweet potato and black bean filling, drizzling with the cilantro-lime crema, and topping with shredded purple cabbage, diced avocado, minced cilantro, sliced green onions, or any other preferred toppings.
Notes
- Use corn tortillas for a gluten-free option.
- Adjust the cayenne pepper to control the spice level.
- The crema can be made ahead and stored in the refrigerator for up to 2 days.
- Try adding a squeeze of fresh lime on top of the assembled tacos for extra brightness.
- For a vegan version, replace sour cream with a plant-based alternative and use agave instead of honey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
Keywords: sweet potato tacos, black bean tacos, vegetarian tacos, roasted sweet potatoes, Mexican tacos, easy vegetarian dinner
