Description
These roasted sweet potato and black bean tacos are vegetarian tacos that people actually get excited about. The sweet potatoes roast until caramelized and slightly smoky, the black beans add a deep earthiness, and a quick lime crema tops it off perfectly.
Ingredients
Units
Scale
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt, divided
- 1 can (15 ounces) black beans, drained and rinsed
- 8 corn tortillas, warmed
- 1 cup shredded purple cabbage
- 1/2 cup sour cream
- Juice of 1 lime
- 1/4 cup pickled red onions
- 1/4 cup fresh cilantro leaves
- 1 avocado, sliced
- Hot sauce for serving
Instructions
- Preheat oven to 425°F. Toss the sweet potato cubes with olive oil, chili powder, cumin, paprika, and 1 teaspoon salt. Spread on a baking sheet in a single layer.
- Roast 25 to 30 minutes, flipping once halfway through, until caramelized and tender.
- Warm the black beans in a small saucepan with remaining salt over medium heat.
- Mix sour cream with lime juice to make a quick crema.
- Build the tacos: layer warmed corn tortillas with sweet potatoes, black beans, shredded cabbage, avocado slices, and pickled red onions.
- Drizzle with lime crema, top with cilantro, and serve with hot sauce.
Notes
- Cut the sweet potatoes into even pieces so they roast uniformly — big chunks stay hard in the center while small ones burn.
- A single layer on the baking sheet is non-negotiable. Crowded sweet potatoes steam instead of caramelizing, and the caramelization is the whole point.
- Pickled red onions take 15 minutes to make and add a sharp, tangy crunch that elevates every taco they touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10
- Sodium: 680
- Fat: 14
- Carbohydrates: 56
- Fiber: 12
- Protein: 12
- Cholesterol: 10