Sweet Potato and Black Bean Tacos with Cilantro Lime Crema
A vibrant vegetarian taco recipe combining roasted sweet potatoes with seasoned black beans, finished with a zesty cilantro lime crema inspired by soulful jazz rhythms. This mexican-inspired vegetarian ready in about 45 minutes pairs olive oil, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn tortillas
- 1/2 cup sour cream
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1 minced garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, finely diced red onion
- 1 sliced, for topping avocado
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until tender and lightly caramelized.
- Step 2: While sweet potatoes roast, heat a medium skillet over medium heat. Add drained and rinsed 15 oz can black beans and 1/4 cup diced red onion, cooking for 5 minutes until warmed through and onions are softened.
- Step 3: 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. Stir until smooth, then season with salt and pepper to taste.
- Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Fill each tortilla evenly with roasted sweet potatoes and black bean mixture.
- Step 5: Drizzle each taco with 1-2 tbsp cilantro lime crema and top with sliced avocado. Serve immediately.
Frequently asked questions
How long does Sweet Potato and Black Bean Tacos with Cilantro Lime Crema take to make?
Total time is about 45 minutes (15 min prep + 30 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 olive oil 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.
