Mexican Black Bean and Sweet Potato Tacos with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tacos filled with tender black beans, roasted sweet potatoes, and a creamy avocado crema, topped with lime. This mexican-inspired vegetarian (dairy-free) ready in about 55 minutes pairs black beans, medium sweet potatoes, tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can black beans
• 2 medium sweet potatoes
• 8 tortillas
• 2 avocados
• 1 lime
• 1/4 cup onion
• 1 jalapeño
• 1/4 cup cilantro
• 1 tbsp olive oil
• to taste salt
• to taste pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Dice sweet potatoes into 1/2-inch cubes, toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized with golden-brown edges. Tip: Use a fork to test doneness — it should easily pierce the sweet potatoes.
2. Step 2: Drain and rinse 1 can black beans. In a medium bowl, mash beans with juice of 1 lime, 1/4 tsp salt, and 1/4 tsp pepper using a fork or immersion blender until smooth but slightly chunky. Set aside. Tip: For a chunkier texture, mash only halfway.
3. Step 3: Warm 8 tortillas on a dry skillet over medium heat, 1-2 minutes per side, until pliable and slightly toasted. Tip: Alternatively, wrap in a damp paper towel and microwave for 30 seconds.
4. Step 4: Finely dice 1/4 cup onion and 1 jalapeño (seeded for less heat). Chop 1/4 cup cilantro. In a small bowl, mix diced onion, jalapeño, and cilantro. Set aside.
5. Step 5: To assemble tacos, place 1/2 cup roasted sweet potatoes in the center of each tortilla. Top with 1/4 cup mashed black beans, 1 tbsp onion-jalapeño-cilantro mixture, and a sprinkle of additional salt and pepper to taste. Fold tortillas into tacos.
6. Step 6: For avocado crema, mash 2 avocados in a bowl. Add juice of 1 lime, 1/2 tsp salt, and 1/4 cup chopped cilantro. Stir until smooth, pressing through a sieve for a silky texture if desired. Tip: Add lime juice gradually to avoid overpowering the avocado flavor.
7. Step 7: Serve tacos immediately, topped with a dollop of avocado crema and additional lime wedges. Tip: For extra heat, add a pinch of cayenne pepper to the crema.