Sweet Potato Black Bean Tacos
Servings: 4
Calories: 558kcal
These sweet potato black bean tacos have smoky sweet potatoes, spiced black beans, and zesty lime crema. Quick, easy, and a weeknight favorite!
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Ingredients
For the sweet potatoes:
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
For the black beans:
- 2 15-oz cans black beans, drained and rinsed
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- 1 tablespoon fresh lime juice
For the lime crema:
- 1 cup plain Greek yogurt or vegan yogurt for dairy-free
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
For serving:
- 8 small 6-inch corn tortillas
- 4 oz purple cabbage about 1 cup, shredded
- 1 medium avocado sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh cilantro chopped
- 2 medium limes cut into wedges
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, and salt until evenly coated.
- Spread sweet potatoes in a single layer on the prepared baking sheet. Roast 25–30 minutes, flipping halfway, until tender and crispy at the edges.
- While the sweet potatoes roast, add black beans to a small saucepan over medium heat. Stir in cumin, chili powder, smoked paprika, salt, and lime juice. Heat 5–7 minutes, stirring occasionally, until warmed through and fragrant.
- In a small bowl, whisk together yogurt, lime juice, and salt until smooth. Set aside.
- Warm tortillas in a dry skillet over medium heat until pliable and lightly charred, about 30 seconds per side.
- Layer each tortilla with roasted sweet potatoes and black beans. Top with shredded cabbage, avocado slices, cilantro, and crumbled feta.
- Drizzle with lime crema and serve with lime wedges.
Notes
- Roast sweet potatoes in a single layer—crowding steams instead of crisps.
- Warm tortillas in a dry skillet or over an open flame for best flavor and pliability. Microwave works but won't char.
- The lime crema can be made ahead and refrigerated; thin with a splash of water if it thickens. Sweet potatoes and beans can also be prepped in advance for faster weeknight assembly.
- Use vegan yogurt for crema and skip the feta (or use vegan feta)
- Serve over rice or quinoa instead of tortillas for a bowl version.
Nutrition
Calories: 558kcal | Carbohydrates: 78g | Protein: 21g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 19mg | Sodium: 1331mg | Potassium: 1287mg | Fiber: 19g | Sugar: 9g | Vitamin A: 16974IU | Vitamin C: 40mg | Calcium: 302mg | Iron: 5mg
