Black Bean Sweet Potato Tacos

Smoky roasted sweet potato cubes and seasoned black beans piled into warm corn tortillas, finished with a cool lime crema and fresh cilantro. A satisfying, naturally vegetarian taco night that doesn't skimp on flavor.

By YumYum Editorial · Healthy & Wellness

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves 4

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 3/4 teaspoon salt, divided
• 1 (15 oz) can black beans, drained and rinsed
• 1 clove garlic, minced
• 8 small corn tortillas
• 1/2 cup sour cream or plain Greek yogurt
• 1 tablespoon lime juice, plus lime wedges for serving
• 1/4 cup chopped fresh cilantro
• 1/4 small red onion, finely diced
• 1 avocado, sliced

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. Toss the sweet potato cubes with olive oil, cumin, smoked paprika, chili powder, and 1/2 teaspoon salt.
3. Spread in a single layer and roast for 22-25 minutes, flipping halfway, until tender and caramelized at the edges.
4. Meanwhile, warm the black beans in a small saucepan with the minced garlic and remaining 1/4 teaspoon salt over medium heat for 5 minutes, mashing a few beans lightly for texture.
5. Stir the lime juice into the sour cream to make a quick crema.
6. Warm the corn tortillas directly over a gas flame or in a dry skillet until lightly charred and pliable.
7. Fill each tortilla with roasted sweet potato and black beans, then top with avocado slices, red onion, cilantro, and a drizzle of lime crema.
8. Serve immediately with extra lime wedges.