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Flavorful Black Bean and Sweet Potato Tacos Easy Homemade Recipe with Avocado Crema

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These flavorful black bean and sweet potato tacos with avocado crema offer a satisfying, easy-to-make meatless meal that balances simple ingredients with comforting flavors. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 8 small corn or flour tortillas (6-inch / 15 cm)
  • Avocado Crema:
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup (60 ml) sour cream or Greek yogurt (or dairy-free coconut yogurt for vegan)
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • Salt to taste
  • Fresh cilantro, a handful chopped, for garnish
  • Optional toppings: pickled red onions, crumbled queso fresco or vegan cheese, sliced radishes, lime wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss the peeled and cubed sweet potatoes in 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, and a pinch of salt and pepper. Spread evenly on a baking sheet.
  3. Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until tender and golden with slightly crispy edges.
  4. While the sweet potatoes roast, prepare the avocado crema by blending 1 ripe avocado, 1/4 cup sour cream or Greek yogurt, 1 tablespoon fresh lime juice, 1 minced garlic clove, and salt until smooth. Add water if needed to loosen.
  5. In a skillet over medium heat, warm the rinsed black beans with a drizzle of olive oil, a pinch of salt and pepper, and 1/2 teaspoon of the cumin and smoked paprika mixture. Stir occasionally for 5-7 minutes until heated through. Add water or vegetable broth if dry.
  6. Warm the tortillas in a dry skillet over medium heat for 20-30 seconds per side until pliable. Keep warm wrapped in a kitchen towel.
  7. Assemble tacos by layering black beans, roasted sweet potatoes, and drizzling avocado crema on warm tortillas. Garnish with chopped cilantro and optional toppings.
  8. Serve immediately for best texture and flavor.

Notes

Roast sweet potatoes in a single layer to avoid steaming. Use ripe avocados for smooth crema. Warm tortillas just before serving and keep wrapped in a towel to stay soft. Leftover sweet potatoes and beans can be stored separately in the fridge for up to 3 days. The avocado crema is best served fresh but can be refreshed with lime juice if stored.

Nutrition

Keywords: black bean tacos, sweet potato tacos, avocado crema, vegetarian tacos, meatless meals, easy tacos, quick dinner, plant-based, gluten-free option

Find it online: https://tempotaste.com/flavorful-black-bean-and-sweet-potato-tacos-easy-homemade-recipe-with-avocado-crema/