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–+ servings
Sweet Potato Tacos

Sweet Potato Tacos

Vegan sweet potato tacos with black beans & avocado crema. Easy, healthy 45-minute meal perfect for Taco Tuesday or any dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and diced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 can black beans 15 oz, drained and rinsed
  • 8 small corn tortillas
  • 1 medium avocado peeled and pitted
  • ½ cup sour cream
  • 1 tbsp lime juice
  • ¼ cup fresh cilantro chopped
  • ¼ cup red onion finely chopped

Equipment

  • Blender
  • Cutting knife and cutting board
  • Baking sheet
  • Small saucepan
  • Dry skillet or frying pan

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Toss until coated.
  3. Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes until tender and slightly crispy.
  4. While the potatoes roast, make the avocado crema by blending the avocado, sour cream, lime juice, and a pinch of salt until smooth.
  5. In a small saucepan, heat the drained black beans over medium heat for about 5 minutes until warmed through.
  6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
  7. Assemble the tacos by laying a warm tortilla flat, adding roasted sweet potatoes, black beans, avocado crema, and finishing with cilantro and red onion.
  8. Serve immediately and enjoy!

Nutrition

Calories: 280kcalCarbohydrates: 45gProtein: 9gFat: 10gSaturated Fat: 2gCholesterol: 10mgSodium: 320mgPotassium: 700mgFiber: 9gSugar: 4gVitamin A: 180IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

Feel free to customize this recipe! Substitute sour cream with yogurt for a similar texture. For a vegan version, use coconut cream or a vegan alternative.
Experiment with different spices or add toppings like jalapeños, pickled vegetables, or cheese for added flavor.
Store leftovers separately in airtight containers, with roasted sweet potatoes and beans lasting up to 3 days in the fridge. The avocado crema is best used within 24 hours to avoid browning.
Let the sweet potatoes cool slightly before assembling to maintain the texture and temperature contrast with the avocado crema!
Tried this recipe?Let us know how it was!