April 2, 2018

Jalapeño Sweet Potato Black Bean Tacos with Avocado-Lime Crema

Name: Jalapeño Sweet Potato Black Bean Tacos with Avocado-Lime Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: For the Avocado Lime Crema:; 1/4 cup 2% plain Greek yogurt; 1/2 avocado; 1/4 cup water, to thin; 1/2 teaspoon chili powder or chipotle chili powder; Grated zest and juice of 1/2 lime; 1/4 cup chopped cilantro; 1/4 teaspoon salt; For the tacos:; 1 1/2 tablespoons coconut oil; 1 tablespoon brown sugar or coconut sugar; 1 garlic clove, minced; 1 teaspoon chili powder; 2 cups cubed sweet potatoes (from 1 large or 2 smaller sweet potatoes); 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 4 corn tortillas, warmed or at room temp; For topping:; 1/2 cup black beans; Jalapeño slices; Cabbage; Fresh chopped cilantro; Optional: Extra avocado slices

Beautiful sweet potato black bean tacos with perfectly spiced sweet potato, protein-packed beans, and an addicting avocado lime crema. These vegetarian tacos are filled with wonderful flavors and textures for a delicious meatless meal that even meat-eaters will love!

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

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Jump to Recipe

sweet potato black bean tacos lined up on a marble board

I’m SO excited to share these vegetarian sweet potato black bean tacos with you. They’re inspired by my friend Jessica’s new cookbook The Pretty Dish.

Let me just tell you that I’ve basically been obsessed with Jessica’s recipes for years. She’s an inspiration to many, dedicated to her craft and incredibly talented when it comes to creating epic, creative flavor combinations. She’s also a beauty product fanatic, which makes me love her even more.

Since I love tacos, but don’t make them at home nearly enough, I decided that Jessica’s Butternut Squash Black Bean tacos were going to happen on the blog. Unfortunately finding butternut squash this year can be a little difficult, so I opted for the always seasonal sweet potato. Where my sweet tayta lovers at?

Get ready for these sweet potato black bean tacos to blow ya mind. Meatless Monday MAGIC.

Ingredients in these sweet potato black bean tacos

These vegetarian tacos are simple to make and involve spiced, roasted sweet potatoes and a super addicting avocado lime crema. I added avocado because I love the creamy texture it gives the tacos and helps cool the jalapenos down a bit. Here’s everything you’ll need to make them:

For the avocado lime crema: my absolutely delicious crema recipe is made with greek yogurt, avocado, chili powder, fresh lime juice & zest, a little chopped cilantro and salt.
Sweet potato: we’re roasting up sweet potato with a little coconut oil (or olive oil), brown sugar, garlic, more chili powder, salt & pepper until they’re nice and tender. Feel free to add a little cayenne pepper if you like heat!
Black beans: you’ll get plenty of plant-based protein from black beans!
Tortillas: I like to use corn tortillas, but feel free to use any you’d like.
For topping: here’s where you can get creative. I like to add jalapeño slices, cabbage for crunch, more chopped cilantro, and creamy avocado slices. Don’t forget the hot sauce!

Customize your tacos

These easy black bean sweet potato tacos are SO great for customizing with ingredients you have on hand! Here’s what I can recommend:

Pick your veggies. Feel free to roast up or add literally any veggies you like (or try my Sheet Pan Roasted Veggie Tacos!) Roasted butternut squash makes the perfect swap for sweet potato in the winter.
Add extra protein. The black beans add tons of plant-based protein to these tacos, but you can absolutely swap or add chickpeas, tofu (hello grilled tofu), ground turkey or shredded chicken, grilled shrimp, or even my Grilled Jalapeño Cilantro Chicken.
Go grain free (or lower carb). You can easily use grain free tortillas, or serve the taco filling in a collard wrap or over cauliflower rice. Alternatively, add everything to your fav greens for a vegetarian taco salad!
An easy vegan version: to keep the tacos vegan/dairy free simply omit the greek yogurt from the crema and add extra avocado.

More delicious sauce options

The avocado lime crema is a 10/10 on these tacos, but these homemade sauces are equally as delicious:

Jalapeño Cashew Sauce takes slightly longer but is creamy, vegan and SO flavorful.
Spicy Cilantro Yogurt Sauce for a wonderfully herby, tangy flavor.
Jalapeño Green Tahini Sauce has a delicious kick of heat and herby flavor. Plus it happens to be nut free!
Jalapeño Cilantro Yogurt Sauce is slightly tangy, fresh and bright. Feel free to use a plain, dairy free yogurt to keep the tacos vegan if you’d like.

Check out all of my sauce recipes here!

How to char tortillas

Your corn tortillas will be extra delicious with a little charring on them!

Turn on your stovetop burner to the lowest setting.
Place one tortilla on the burner and let it heat up for about 45 seconds – checking frequently to make sure it’s not burning.
Once it has the desired char, carefully flip the tortilla with tongs and char on the other side.
The tortilla might puff up a bit once you flip, which is okay!
Cover your tortillas with a dishtowel as you finish them so that they stay warm.

Prep these vegetarian tacos ahead of time

You can easily start the prep for these black bean sweet potato tacos early by cubing your sweet potato and storing it in airtight containers in the fridge, plus making the crema the 1-2 days before! You could even mix together all of the spices and store them in a jar until you’re ready to use them.

More healthy taco recipes you’ll love

Get all of my taco recipes here!

I hope you love these sweet potato black bean tacos! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!