Roasted Sweet Potato and Black Bean Tacos
These sweet potato black bean tacos feature a black bean filling with roasted sweet potatoes, a flavorful spice mixture, and an easy avocado lime crema.
Servings: 8
Calories: 274kcal
Ingredients
For the tacos
- 1 teaspoon olive oil
- 1 lb sweet potatoes
- 1 can black beans (rinsed)
- 1 ½ teaspoons cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 tablespoon lime juice
- 1 cup shredded cheese (optional)
- 16 corn tortillas or tortillas of choice
For the crema
- 1 avocado
- ½ of a jalapeño (adjust as needed for spice preference)
- ¼ cup water
- 2 tablespoons plain Greek yogurt or sour cream (swap for dairy-free/vegan option if needed)
- ¼ cup cilantro
- ½ teaspoon kosher salt
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Next, chop the sweet potatoes into small cubes. Toss the sweet potato cubes with olive oil and a little bit of salt and black pepper. Place the potatoes on a lined baking sheet and bake for about 10-15 minutes, or until the potato cubes are easily pierced with a fork.
- While the potatoes are cooking, rinse the black beans and place them in a medium bowl. Measure out the spices and add the roasted sweet potatoes to the bowl once they are done cooking. Gently mix until the black beans and potatoes are evenly coated in the spices.
- Wrap the tortillas in a damp paper towel and microwave them for 30 second intervals until they are hot and pliable. It is important to work with warm tortillas to prevent them from cracking. Add about ¼ cup of sweet potato black bean taco filling to the warmed tortillas, top with cheese, and fold the tortilla in half. Place the tacos in a single layer on a lined sheet pan. Repeat this process until you do not have space for more tacos on the pan. Depending on the size of your baking sheet, you may have to bake two separate batches. If this is the case, wait to warm up all the tortillas until you are ready to make the tacos and put them in the oven.
- Lightly spray the top of the tortillas with olive or avocado oil spray. Sprinkle lightly with sea salt.
- Bake for 13-15 min. Check them halfway and if they are popping open you can gently press down with a spatula. If the tacos are not quite as crispy as you would like them to be after 15 minutes, turn on the broil feature of the oven and broil for 1-2 minutes. Remove them from the oven when they are golden brown and crispy.
- While the tacos are baking, make the avocado lime crema. Simply add all sauce ingredients to a food processor or blender and blend until it has a smooth consistency.
- Serve the tacos with the crema and enjoy!
Notes
- If you want an extra veggie packed option, feel free to dice up some bell peppers and onions to add to the taco filling.
- If your corn tortillas cool down at any point, warm them up again in a damp towel in the microwave.
- Don't overstuff the corn tortillas or else they will pop open in the oven.
- This recipe is gluten-free with the use of corn tortillas. For a dairy-free option, use a dairy-free cheese for the tacos (or omit all together) and a dairy-free yogurt for the sauce. These tacos are vegetarian. To make vegan tacos simply swap the cheese and yogurt for vegan alternatives.
Nutrition
Serving: 2tacos | Calories: 274kcal | Carbohydrates: 42g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 621mg | Potassium: 445mg | Fiber: 9g | Sugar: 5g
