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A photo of three assembled tacos on a white ceramic plate. The tacos have a base of roasted sweet potatoes, black beans, shredded cabbage, avocado slices, and are drizzled with lime crema. The tacos are garnished with fresh cilantro. The plate is placed on a wooden surface. A lime wedge and a sprinkle of red pepper flakes are placed beside the plate. The background is blurred and contains a few kitchen utensils.

Sweet Potato & Black Bean Tacos

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These sweet potato and black bean tacos are a flavorful, hearty vegetarian option packed with roasted sweet potatoes, savory black beans, crunchy cabbage, and a zesty lime crema. Quick, easy, and perfect for a healthy weeknight dinner!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • 1 teaspoon cumin for seasoning the sweet potatoes
  • 1 teaspoon smoked paprika adds smoky depth
  • 1 tablespoon olive oil for roasting the sweet potatoes
  • 1 cup black beans cooked or canned, drained and rinsed
  • 1 cup shredded cabbage mix of green and purple cabbage
  • 4 pieces corn tortillas lightly charred
  • ½ cup sour cream for the lime crema
  • 1 tablespoon lime juice adds brightness to the crema
  • 1 whole avocado sliced, for topping

Equipment

  • Baking Sheet For roasting the sweet potatoes evenly
  • Mixing Bowls For preparing the slaw and sauce
  • Spatula For flipping and mixing the roasted sweet potatoes

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, smoked paprika, and salt. Spread evenly on a baking sheet.
  2. Roast for 25 minutes, flipping halfway through, until tender and slightly caramelized.
  3. Warm black beans in a skillet over medium heat with a splash of lime juice and salt for extra flavor.
  4. Stir together sour cream and lime juice to make the lime crema.
  5. Warm the corn tortillas in a dry pan or over an open flame until lightly charred.
  6. Assemble the tacos by filling each tortilla with roasted sweet potatoes, black beans, and shredded cabbage.
  7. Drizzle with lime crema, add avocado slices, and garnish with fresh cilantro before serving.

Notes

  • For an extra crunch, add toasted pumpkin seeds as a topping.
  • Make the slaw ahead of time to enhance the flavors.
  • Swap sour cream for dairy-free yogurt for a vegan version.

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