Description
These Sweet Potato and Black Bean Tacos are a bold, meatless meal packed with roasted sweet potatoes, hearty black beans, and topped with a zesty honey lime crema. This vegetarian taco recipe is perfect for a quick weeknight dinner and is both satisfying and flavorful, even for meat lovers.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp honey
- 2 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- Small tortillas (corn or flour)
- Honey lime crema (optional – made with sour cream, honey, lime juice, salt)
Instructions
- Prepare the crema: Mix together sour cream, honey, lime juice, and salt. Chill if making ahead.
- Roast sweet potatoes: Toss sweet potatoes with oil and seasonings, roast at 425°F (220°C) for 25–27 minutes until tender and caramelized.
- Sauté aromatics: In a skillet, cook onion and garlic over medium heat until soft.
- Make filling: Add black beans and corn to the skillet and heat through. Stir in roasted sweet potatoes, honey, lime juice, and cilantro.
- Assemble tacos: Warm tortillas, fill with the mixture, and top with crema or other desired toppings.
Notes
- Add jalapeños or hot sauce for spice.
- Swap black beans with pinto beans or chickpeas.
- Crumbled feta or cotija cheese makes a delicious garnish.
- Filling can be made ahead and refrigerated or frozen.
