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Sweet Potato Black Bean Tacos

Sweet Potato Black Bean Tacos

Sweet potato black bean tacos with smoky roasted spuds, creamy beans, and avocado crema. An easy plant based taco night.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lbs sweet potato 1/2 inch cubes
  • 3 tbsp olive oil divided
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt divided
  • 2 cans black beans 15 oz each, drained
  • 3 cloves garlic minced
  • 1 tbsp lime juice
  • 1 avocado pitted
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup cilantro
  • 12 corn tortillas small
  • pickled red onions for serving

Method
 

  1. **Roast.** Preheat oven to 425F. Toss sweet potato cubes with 2 tablespoons oil, chili powder, cumin, smoked paprika, and 1/2 teaspoon salt. Spread on a sheet pan and roast for 25 minutes, flipping halfway.
  2. **Simmer.** Heat remaining oil in a skillet over medium. Sauté garlic for 30 seconds, then add beans with their liquid, cumin, and lime juice. Simmer 5 minutes, mashing half the beans.
  3. **Blend.** Combine avocado, sour cream, cilantro, lime juice, and remaining 1/2 teaspoon salt in a blender with 2 tablespoons water. Blend until smooth.
  4. **Char.** Warm tortillas over a gas flame or in a dry skillet until lightly charred and pliable.
  5. **Assemble.** Fill each tortilla with beans, roasted sweet potato, and a drizzle of avocado crema.
  6. **Top.** Finish with pickled red onions, cilantro, and a squeeze of lime.

Notes

Store the components separately in the fridge for up to 4 days. Reheat sweet potatoes in the air fryer at 375F for 3 minutes to bring back the crisp. Char the tortillas over a gas flame or in a dry skillet for the best flavor.