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!
Preheat oven to 400 degrees Fahrenheit.
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.
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.
Warm the black beans in a saucepan over medium-high heat with a little liquid, or filtered water.
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.
* 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.