1-Pan-Sweet-Potato-&-Black-Bean-Tacos-by Eat. Love. Namaste.
5 from 3 votes

Roasted Sweet Potato & Black Bean Tacos

These roasted sweet potato and black bean tacos are super easy to make, satisfying, and healthy! Top with a homemade avocado crema for extra flavor! 

Course Meal Recipes
Cuisine Mexican-Inspired, Tacos
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 1/2 white onion sliced
  • 2 bell peppers (red & yellow) deseeded and sliced
  • 2 sweet potatoes peeled and diced
  • 1 garlic clove minced
  • 1 tbsp chili powder
  • 4 tbsp avocado oil
  • 1 tsp cumin powder
  • pinch salt and black pepper
  • 1 cup cooked black beans or sub 1, 15 oz can*

Avocado Crema

  • 1 avocado
  • 1 cup cilantro
  • 1 tbsp fresh lime juice (1 lime)
  • salt and pepper to taste
  • 1 tbsp avocado oil

To Serve:

  • tortillas
  • cilantro
  • lime juice
  • sprouts


Roasted Sweet Potatoes and Black Beans Instructions:

  1. Preheat oven to 400 degrees Fahrenheit. 

  2. Slice the bell peppers and onions, dice the sweet potatoes, and mince the garlic. Add to a baking sheet and season with the spices (chili powder, cumin, salt, and pepper), and oil.  

  3. Toss to combine and cover with foil. Roast on the bottom rack for 25-minutes covered. Remove foil and continue roasting for 10-minutes, or until golden brown and tender.

  4. Warm the black beans in a saucepan over medium-high heat with a little liquid, or filtered water.

Avocado Crema Instructions:

  1. Add all ingredients to a food processor, or blender. Blend 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.

Recipe Notes

* If using canned black beans, drain and rinse before adding to the saucepan with 2 tbsp filtered water. 


Store leftovers in the refrigerator up to 1-week.