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Easy Zesty Black Bean and Sweet Potato Tacos with Lime Crema

black bean and sweet potato tacos - featured image
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A quick and flavorful vegetarian taco recipe featuring roasted sweet potatoes and black beans seasoned with smoky spices, topped with a tangy lime crema. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • Pinch of salt
  • 1 tablespoon fresh lime juice
  • ½ cup sour cream or Greek yogurt (use dairy-free yogurt for vegan option)
  • 1 tablespoon fresh lime juice
  • Pinch of lime zest (optional)
  • Pinch of salt
  • 8 small corn or flour tortillas, warmed
  • Fresh cilantro, chopped for garnish
  • Optional toppings: diced avocado, sliced radishes, pickled onions

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Toss the diced sweet potatoes with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, and salt and pepper to taste. Spread evenly on the baking sheet.
  3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and caramelized at the edges.
  4. While the sweet potatoes roast, combine the rinsed black beans with minced garlic, ½ teaspoon cumin, ½ teaspoon chili powder, a pinch of salt, and 1 tablespoon fresh lime juice in a medium bowl. Stir gently to mix without mashing the beans. Set aside.
  5. In a small bowl, whisk together ½ cup sour cream or Greek yogurt, 1 tablespoon lime juice, a pinch of lime zest (if using), and a pinch of salt. Adjust lime juice and salt to taste. Refrigerate until ready to serve.
  6. Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.
  7. Assemble the tacos by spooning roasted sweet potatoes and black beans onto each tortilla. Drizzle with lime crema and top with fresh cilantro. Add optional toppings like diced avocado or radishes if desired.
  8. Serve immediately while sweet potatoes are warm and lime crema is cool and tangy.

Notes

Ensure sweet potato cubes are uniform in size to roast evenly and avoid overcrowding the pan to prevent sogginess. Do not mash black beans to maintain texture contrast. Warm tortillas in a dry skillet for best flavor and texture. Lime crema is essential for balancing the spices and adding brightness. For vegan version, substitute sour cream with coconut or cashew-based yogurt.

Nutrition

Keywords: black bean tacos, sweet potato tacos, vegetarian tacos, lime crema, easy taco recipe, meatless meals, weeknight dinner

Find it online: https://emmayum.com/easy-zesty-black-bean-and-sweet-potato-tacos-recipe-with-lime-crema-for-perfect-flavor/