Sweet Potato and Black Bean Tacos with Honey and Lime Crema
Discover the deliciously vibrant Sweet Potato and Black Bean Tacos with Honey and Lime Crema—a perfect vegetarian and vegan dinner idea. These quick, healthy tacos combine roasted sweet potatoes, black beans, and a zesty honey lime crema for a flavorful, wholesome meal that’s ideal for plant-based diets and busy nights
Equipment
- Baking sheet (for roasting sweet potatoes)
- Aluminum foil or parchment paper (to line the baking sheet)
- Large skillet or frying pan (for sautéing onions, garlic, beans, and corn)
- Mixing bowls (for preparing filling and cremas)
- Knife and cutting board (for chopping vegetables and garnishes)
- Measuring spoons and cups
- Citrus juicer (optional, for juicing limes)
- Stove or oven (to cook and roast)
- Blender or food processor (for making avocado crema variation)
- Microwave or additional skillet (to warm tortillas)
- Small bowl or whisk (for mixing honey lime crema)
- Spoon or spatula (for stirring and mixing)
Ingredients
For the Taco Filling
- 1 medium to large sweet potato peeled and diced (about 1½ cups)
- 1 Tbsp olive oil
- ½ small onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- ½ tsp paprika
- ¼ tsp chili powder
- ¼ tsp ground coriander
- Pinch cayenne pepper optional
- 1 cup cooked black beans rinsed and drained
- ½ cup corn kernels fresh, frozen, or canned & drained; optional
- Salt and black pepper to taste
To Assemble
- 4 small corn or flour tortillas
- ½ ripe avocado sliced or diced
- 2 Tbsp fresh cilantro chopped
- Shredded cabbage or lettuce optional
- Lime wedges
For Honey Lime Crema
- ¼ cup sour cream or plain Greek yogurt use vegan alternative for vegan
- 1 tsp honey or maple syrup for vegan
- Juice of ½ to 1 lime about 1 Tbsp
- Pinch salt
- 1 Tbsp fresh cilantro minced
For Avocado Crema Variation
- Avocado Crema Ingredients
- 1 large ripe avocado
- ¼ cup sour cream or dairy-free yogurt
- 1 Tbsp lime juice
- 2 Tbsp cilantro chopped
- ¼ tsp salt
- 2 Tbsp cold water to thin (add as needed)
Instructions
Roast the Sweet Potatoes:
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, spices, salt and pepper. Spread evenly on a lined baking sheet and roast 20–25 minutes, stirring halfway, until tender and caramelized.
Prepare the Filling:
- While sweet potatoes roast, heat a skillet over medium heat with olive oil. Sauté onion until soft, then add garlic and cook 30 seconds. Stir in black beans and corn; cook 2 minutes. When sweet potatoes are done, add them to the skillet and toss gently to combine.
Make the Honey Lime Crema:
- Mix sour cream or yogurt, honey, lime juice, salt, and cilantro in a small bowl until smooth.
Make Avocado Crema Variation:
- In a blender, combine avocado, sour cream or yogurt, lime juice, cilantro, salt, and water. Blend until creamy and smooth, adding a bit more water if needed.
Assemble Tacos:
- Warm tortillas in a skillet or microwave. Fill each with the sweet potato and black bean mixture. Top with avocado slices, cabbage, fresh cilantro, and a generous drizzle of your chosen crema (honey lime or avocado). Serve immediately with lime wedges.
Notes
- For extra flavor, roast sweet potatoes until slightly caramelized; this enhances their sweetness and texture.
- Use canned black beans for convenience, or cook dried beans for deeper flavor.
- Corn can be omitted or replaced with bell peppers for variety.
- For smoky heat, add a pinch of chipotle powder or smoked paprika.
- Swap honey with maple syrup for a fully vegan version.
- Avocado crema can be thinned with water or lime juice for a drizzle consistency.
- Warm tortillas before serving so they’re soft and pliable.
- Prepare fillings and cremas ahead of time for quick assembly on busy nights.
- Top with pickled onions or jalapeños for extra tang and spice.
- This recipe is easily doubled to feed a crowd or for meal prep.