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Sweet Potato and Black Bean Tacos

These spiced sweet potato and black bean tacos are topped with an incredibly honey lime crema, and are sure to make even non-vegetarians fall in love with meatless meals!

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 6 servings
Calories: 370 kcal
Course: Main Course
Cuisine: American

Ingredients

Honey lime crema
  • 1/4 cup sour cream
  • 1 Tbsp minced fresh cilantro
  • 1 tsp honey
  • 1/2 medium lime juiced
  • pinch of kosher salt, black pepper, and chili powder
Tacos
  • 1 1/2 lbs. sweet potatoes peeled and diced into 1/2 inch cubes
  • 4 Tbsp olive oil divided
  • 1 tsp ground cumin
  • 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 whole kernel corn drained
  • 3 Tbsp honey
  • 3 Tbsp fresh lime juice
  • 2 Tbsp minced fresh cilantro
Toppings
  • soft taco sized flour or corn tortillas
  • shredded purple cabbage
  • Diced avocado
  • minced fresh cilantro
  • sliced green onions
  • any other desired toppings

Instructions

Prepare
    Cup of Yum
  1. Preheat oven to 425°F, and line a large baking sheet with aluminum foil. Set aside.
Make crema
  1. 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
  1. 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.
  2. Transfer sweet potatoes to prepared baking sheet, and bake for 22-25 minutes, stirring halfway through, until fork tender and caramelized.
Make filling
  1. 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.
  2. Add garlic and cook, stirring often, for about 30 seconds.
  3. Reduced heat to MED LOW, and stir in black beans and corn.
  4. 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
  1. Serve in charred flour tortillas, drizzled with crema, and topped with whichever toppings you’d like.

Notes

  • I've estimated this recipe will serve approximately 6, however feel free to divide it up into as many servings as you'd like.

Nutrition Information

Calories 370kcal (19%) Carbohydrates 58g (19%) Protein 10g (20%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 6mg (2%) Sodium 329mg (14%) Potassium 756mg (22%) Fiber 10g (40%) Sugar 15g (30%) Vitamin A 16474IU (329%) Vitamin C 9mg (10%) Calcium 78mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 370

% 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.