These Sweet Potato and Black Bean Tacos are packed with roasted veggies, creamy avocado lime crema, and tons of flavor. They're easy, satisfying, and perfect for Meatless Monday, meal prep, or a quick weeknight dinner the whole family will love.👇👇
Why I Love This Recipe
These tacos hit every note; sweet, smoky, creamy, and tangy. The roasted sweet potatoes caramelize in the oven for natural sweetness, while the chili powder and garlic add a savory kick. The creamy avocado lime crema cools everything down, giving you that perfect balance in every bite.
It's the kind of dinner recipe that feels special but uses simple pantry staples you already have on hand.
- Crispy roasted sweet potatoes give each bite a sweet, smoky crunch.
- Protein-packed black beans make this meal hearty and budget-friendly.
- Creamy avocado lime crema ties everything together with a tangy finish.
- Meal prep friendly - roast and reheat later for busy weeknights.
- Family approved and totally customizable with your favorite toppings.
Next up, here's what you'll need to make these tacos. 👇👇
Recipe Ingredients
For Sweet Potatoes:
- 4 sweet potatoes, peeled and cut into 1-inch cubes
- 3 Tbsp olive oil - helps create that crisp, caramelized edge.
- 2 tsp salt
- 2 tsp black pepper
- ½ Tbsp cayenne pepper
- ½ Tbsp chili powder
- ½ Tbsp garlic powder
- 3 cloves garlic, minced
For Black Beans:
- 1 cup black beans, rinsed and drained for a quick, high-protein filling.
- ½ cup white onion, diced
- 2 cloves garlic, minced
- 2 tsp salt
For Avocado Crema:
- 3 large avocados - the base for the creamy topping.
- ⅓ cup Greek yogurt - adds tang and creaminess to the crema.
- ¼ cup cilantro, finely minced
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- ¼ cup lime juice
For Serving:
- 10 corn tortillas - warm them before serving for the best texture.
- Fresh cilantro, for garnish
NOTE: For sweet potatoes, you can use 1-2 Tbsp homemade taco seasoning mix instead.
Step-By-Step Instructions 👇👇
STEP 1: Roast the Sweet Potatoes
Preheat your oven to 425°F.
Add 4 cubed sweet potatoes to a large baking sheet. Drizzle with 3 Tbsp olive oil and season with 2 tsp salt, 2 tsp black pepper, ½ Tbsp cayenne pepper, ½ Tbsp chili powder, ½ Tbsp garlic powder, and 3 minced garlic cloves. Toss to coat.
Roast for 25 minutes, stirring halfway, until golden and crispy on the edges.
See my crispy roasted sweet potatoes for even more tips!
STEP 2: Prep the Black Bean Mixture
In a bowl, mix 1 cup black beans, ½ cup diced onion, 2 minced garlic cloves, and 2 tsp salt.
Optional: Warm this mixture in a skillet for 6-7 minutes over medium heat and mash slightly for a creamy, hearty texture.
STEP 3: Make the Avocado Crema
In a small bowl, mash 3 large avocados with ⅓ cup Greek yogurt, ¼ cup minced cilantro, 2 tsp salt, 2 tsp pepper, 2 tsp garlic powder, and ¼ cup lime juice.
Add a splash of water until smooth and drizzle-ready. This crema adds the perfect creamy, zesty finish.
STEP 4: Assemble the Tacos
Warm 10 corn tortillas in a skillet or microwave until soft and pliable.
Add a scoop of the black bean mixture, top with roasted sweet potatoes, and drizzle generously with avocado crema.
Finish with fresh cilantro or your favorite toppings, then serve warm.
Recipe Tips
- Cut evenly: Cube sweet potatoes the same size for even roasting.
- Flip halfway: Toss the potatoes mid-bake for crisp edges.
- Adjust spice: Reduce cayenne for mild flavor or add jalapeño for extra heat.
- Warm tortillas: Use a dry skillet for the best texture and flavor.
- Meal prep friendly: Keep components separate and assemble fresh.
- Freeze the filling: Sweet potatoes and beans freeze well up to 3 months.
Variations and Substitutions
- Add toppings: Try shredded lettuce, diced tomato, pickled onions, or cotija cheese.
- Swap the beans: Pinto beans or chickpeas work perfectly too.
- Make it vegan: Use dairy-free yogurt in the crema.
- Turn into bowls: Serve everything over rice, lettuce, quinoa.
- Add meat (optional): Add shredded chicken or ground turkey if your family prefers.
How To Store Leftovers
- Fridge: Store sweet potatoes, beans, and crema separately for up to 3 days.
- Reheat: Warm potatoes and beans in a skillet or microwave before assembling.
- Freeze: Freeze the bean-potato mixture up to 3 months in airtight containers.
- Avoid soggy tortillas: Assemble tacos only when ready to eat.
What to Serve With
Pair these tacos with simple sides for a complete dinner:
- Mexican rice or cilantro lime rice
- Street corn salad or roasted corn
- Guacamole and tortilla chips
- Simple cabbage slaw for crunch
- Refried beans or black bean soup for heartier meals
These sides not only round out the meal but also reuse similar ingredients, keeping your grocery list short and your prep easy.
Meal Prep & Make-Ahead Tips
These tacos are a dream for meal prep! Here's how to plan ahead:
- Roast a double batch of sweet potatoes on Sunday and store them in airtight containers.
- Prep the bean mixture and keep in the fridge for up to 4 days.
- Make the crema fresh, or store it with plastic wrap pressed directly on the surface to prevent browning.
- Reheat the beans and potatoes in a skillet before assembling.
- For fast lunches, skip the tortilla and layer everything into burrito bowls or mason jars for grab-and-go meals.
Fun Serving Ideas
- Set up a taco bar with bowls of toppings and let everyone build their own.
- Make sweet potato taco bowls with rice or quinoa instead of tortillas.
- Serve extras as burritos, enchiladas, or quesadillas the next day.
- Add a drizzle of hot honey or chipotle mayo for a sweet-spicy twist.
- Pair with sparkling lime water or margaritas for taco night.
How This Fits Into A Dinner Rhythm
If you follow my Dinner Rhythm Blueprint, these tacos fall under your Anchor Meals - the reliable, go-to dinners that make the rest of your week easier.
If you're new to this system, your Dinner Rhythm is simply a flexible way to plan dinners around energy and time - not perfection. This recipe is one of those wins that checks all the boxes: quick, flavorful, and stress-free.
They're perfect for nights when you want something wholesome and filling without starting from scratch. You can roast the sweet potatoes ahead of time, prep the beans in bulk, and reuse the leftovers later in the week for burrito bowls, quesadillas, or taco salads.
👉 Want to learn more about creating your own rhythm? Check out my Dinner Rhythm Blueprint on the blog - it'll walk you through how to build a week of dinners that actually works for real life.
FAQs
Yes! Roast the sweet potatoes and prep the beans and crema up to 3 days ahead. Store separately and assemble just before eating.
Absolutely. Add diced jalapeños, extra cayenne, or chipotle powder to boost the heat.
You can freeze the roasted sweet potatoes and bean mixture. Thaw overnight, then reheat before assembling tacos.
No, but warming them adds better texture and helps blend flavors.
Ingredients
For Sweet Potatoes
- 4 sweet potatoes - peeled and cubed
- 3 Tbsp olive oil
- 2 tsp salt
- 2 tsp black pepper
- ½ Tbsp cayenne pepper
- ½ Tbsp chili powder
- ½ Tbsp garlic powder
- 3 cloves garlic - minced
For Black Beans
- 1 cup black beans - rinsed and drained
- ½ cup diced white onion
- 2 cloves garlic - minced
- 2 tsp salt
For Avocado Crema
- 3 avocados
- ⅓ cup Greek yogurt
- ¼ cup cilantro - finely minced
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
- ¼ cup lime juice
For Serving
- 10 corn tortillas - warmed
- Fresh cilantro - garnish
Instructions
- Roast sweet potatoes with oil and spices at 425°F for 25 minutes.
- Mix black beans with onion, garlic, and salt (warm if desired).
- Mash avocados with yogurt, cilantro, spices, and lime juice for crema.
- Assemble tacos with beans, sweet potatoes, crema, and cilantro. Serve warm.
Notes
- Flip potatoes halfway for extra crispy edges.
- For less spice, reduce cayenne or omit completely.
- Use Greek yogurt or sour cream in the crema.
- Warm tortillas on a skillet for better texture and flavor.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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