Sweet Potato and Black Bean Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
22 mins
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Total Time
42 mins
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Servings
6 servings
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Calories
370 kcal
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Course
Main Course
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Cuisine
American
Sweet Potato and Black Bean Tacos
Description
The Sweet Potato and Black Bean Tacos recipe features diced sweet potatoes roasted at high heat with a robust mixture of cumin, paprika, chili powder, coriander, cayenne, and seasoning until tender and caramelized. The filling combines sautéed onions and garlic with black beans and corn, enhanced by honey, lime juice, and fresh cilantro, creating a balance of savory, sweet, and fresh flavors.
A honey-lime crema made with sour cream, cilantro, honey, lime juice, and mild spices provides a cool, creamy contrast to the warmth and spice of the roasted potatoes and bean mixture. The tacos are assembled in soft tortillas and topped with purple cabbage, diced avocado, green onions, and additional cilantro, contributing crunch, creaminess, and herbal freshness.
This recipe yields several servings and can be adjusted to personal preferences by adding other desired toppings or dividing into more portions. It’s a filling plant-forward option with nicely layered textures and complementary flavors.
Note that the recipe estimates about six servings but can be divided as preferred depending on appetite and portion size.
Ingredients
Honey lime crema
- 1/4 cup sour cream
- 1 Tbsp cilantro fresh, minced
- 1 tsp honey
- 1/2 medium lime juiced
- salt kosher salt, pinch; black pepper, pinch; chili powder, pinch
- black pepper
- chili powder
Tacos
- 1 1/2 lbs. sweet potato peeled and diced into 1/2 inch cubes
- 4 Tbsp olive oil divided
- 1 tsp cumin ground
- 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
- 1 small yellow onion minced
- 2 cloves garlic minced
- 15 oz can black beans drained and rinsed well
- 8 oz can corn drained, whole kernel
- 3 Tbsp honey
- 3 Tbsp lime juice fresh
- 2 Tbsp cilantro fresh, minced
Toppings
- flour tortilla soft taco sized; or corn tortillas
- purple cabbage shredded
- avocado diced
- cilantro fresh, minced
- green onion sliced
- any other desired toppings
Instructions
Prepare
- Preheat oven to 425°F, and line a large baking sheet with aluminum foil. Set aside.
Make crema
- To a food processor, add all crema ingredients (sour cream, cilantro, honey, lime juice, salt, pepper, and chili powder). Pulse a few times until well combined, transfer to an airtight container, and refrigerate until tacos are ready to serve.
Roast sweet potatoes
- Add diced sweet potatoes to a mixing bowl. Pour in 2 1/2 Tbsp olive oil, and stir to combine. Add paprika, cumin, chili powder, salt, coriander, black pepper, and cayenne, and stir well to combine.
- Transfer sweet potatoes to prepared baking sheet, and bake for 22-25 minutes, stirring halfway through, until fork tender and caramelized.
Make filling
- While the potatoes are roasting, heat a large skillet over MED HIGH heat. Once hot, add remaining 1 1/2 Tbsp olive oil, then add minced onion. Cook, stirring often, for about 5 minutes.
- Add garlic and cook, stirring often, for about 30 seconds.
- Reduced heat to MED LOW, and stir in black beans and corn.
- Once the sweet potatoes have roasted, add them to the skillet with the black beans and corn, then stir in honey, lime juice, and cilantro.
Serve
- Serve in charred flour tortillas, drizzled with crema, and topped with whichever toppings you’d like.
Notes
- This recipe yields approximately six servings but you can adjust portions as you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 6mg | 2% |
| Sodium | 329mg | 14% |
| Potassium | 756mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 16474IU | 329% |
| Vitamin C | 9mg | 10% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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