Sweet Potato and Black Bean Tacos
Smoky roasted sweet potatoes and seasoned black beans tucked into warm corn tortillas with a zippy lime crema. Plant-based and packed with flavor.
- Prep time
- 15 min
- Cook time
- 25 min
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
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Instructions
Heat the oven to 425°F. Toss the sweet potatoes with the olive oil, chili powder, paprika, and 3/4 teaspoon salt on a rimmed baking sheet.
Roast 22 to 25 minutes, stirring once, until tender and browned at the edges.
Meanwhile, warm the black beans in a small saucepan with the cumin, remaining 1/4 teaspoon salt, and 2 tablespoons water. Lightly mash about a third of the beans.
Stir together the yogurt and lime juice to make the crema.
Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
Fill each tortilla with beans, sweet potatoes, cabbage, and avocado. Drizzle with lime crema, top with cilantro, and serve with lime wedges.
Tips and substitutions
- Regular sour cream or Greek yogurt works for the crema if you don't need it vegan.
- Doubling up two corn tortillas per taco keeps them from tearing.
- Leftover filling makes a great burrito bowl over rice.
Nutrition (estimated)
| Calories | 450 |
|---|---|
| Protein | 12 g |
| Carbohydrates | 67 g |
| Fat | 17 g |
| Fiber | 16 g |
| Sodium | 680 mg |
Per serving, based on 4 servings. This is an estimate calculated from typical ingredients and will vary with the brands and amounts you use.
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