Sweet Potato and Black Bean Tacos with Cilantro Lime Crema
Soft corn tortillas filled with roasted sweet potatoes and black beans, topped with a zesty cilantro lime crema. This mexican-inspired tacos & burritos (vegetarian) ready in about 35 minutes pairs sweet potatoes, peeled and diced, canned black beans, drained and rinsed, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 2 medium (about 2 cups) sweet potatoes, peeled and diced
- 1 cup canned black beans, drained and rinsed
- 8 small corn tortillas
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 clove garlic clove, minced
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Step 2: While sweet potatoes roast, in a small bowl combine 1/2 cup sour cream, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 minced garlic clove. Mix until smooth and refrigerate to let flavors meld.
- Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
- Step 4: To assemble, divide roasted sweet potatoes and 1 cup drained black beans evenly among the tortillas. Drizzle each with the cilantro lime crema.
- Step 5: Serve immediately with extra lime wedges for squeezing to brighten the soulful flavors.
Frequently asked questions
How long does Sweet Potato and Black Bean Tacos with Cilantro Lime Crema take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sweet Potato and Black Bean Tacos with Cilantro Lime Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn tortillas from drying out.
Can I substitute ingredients in Sweet Potato and Black Bean Tacos with Cilantro Lime Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Potato and Black Bean Tacos with Cilantro Lime Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sweet Potato and Black Bean Tacos with Cilantro Lime Crema vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
