These Roasted Sweet Potato and black bean tacos are super easy to make, satisfying, and healthy! Top with homemade avocado crema for extra flavor!
We make tacos when we have friends or family over at our house. Plus, it’s super easy to satisfy everyone with a flavorful taco like this one here! These roasted sweet potato and black bean tacos are also easy to make and healthy! This recipe is also one of my go-to recipes for a quick weeknight meal!
To limit the number of items stuffed in the tortillas, I blended cilantro with avocado and seasoned it with lime juice, salt, and pepper to create a crema! It’s completely optional, but I highly recommend it! The crema could even be served as a dip with chips for an appetizer!
I started growing sprouts since the ones from the grocery store can be costly and don’t last long. I found HAMAMA online and decided to give them a try. I’ve been using their system for about a year, and it’s super easy to grow their sprouts! It takes about 7-12 days to harvest the seeds, and the sprouts are tasty! Recently, I grew their salad mix and added the sprouts to these tacos. It gave a nice peppery bite, which complimented the savory and spicy sweet potatoes! I hope you all love these tacos!
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil and set it aside.
Slice the bell peppers and onions, dice the sweet potatoes, and mince the garlic. Add to the prepared baking sheet and season with the spices (chili powder, cumin, salt, and pepper) and oil.
Toss to combine and cover with foil. Roast for 25 minutes covered. Remove foil and continue roasting for 10 minutes or until golden brown and tender.
Warm the black beans in a saucepan over medium-high heat with a little liquid or filtered water.
Make Avocado Crema: Add all ingredients to a food processor. Blend/Process on high, scraping down the sides as needed until the crema is smooth. Taste and adjust flavor as needed by adding more lime for acidity or salt for saltiness.
* If using canned black beans, drain and rinse before adding to the saucepan with 2 tbsp filtered water. Store leftovers in the refrigerator for up to 1-week.