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sweet potato black bean tacos in a line on a marble board

Jalapeño Sweet Potato Black Bean Tacos with Avocado-Lime Crema

Sweet potato black bean tacos with an addicting avocado lime crema. These easy to make tacos are perfect for vegetarians or a meatless weeknight dinner! This recipe is slightly adapted from the cookbook The Pretty Dish.
Course Dinner, Gluten Free, Tacos, Vegetarian
Keyword sweet potato black bean tacos
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings (2 tacos per person)
Calories 496 kcal
Author Monique of AmbitiousKitchen.com


  • 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


  1. To make the tacos: Preheat the oven to 400 degrees F. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic and chili powder. 
  2. Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 30-40 minutes, tossing a bit halfway through.
  3. While the tacos are cooking, prepare you avocado lime crema, by adding all crema ingredients to a blender or food processor and processing until smooth and creamy. Add additional water if necessary to thin out.
  4. Assemble the tacos by filling the tortillas with the sweet potatoes. Top with the cabbage, black beans, avocado, jalapenos and a drizzle of the avocado lime crema. Serves 2; make 2-3 tacos per person. Feel free to double the recipe for meal prep.

Recipe Notes

Recipe adapted from The Pretty Dish by Jessica Merchant

TO MAKE VEGAN: Leave out the Greek yogurt in the crema and use extra avocado instead!

Nutrition Facts
Jalapeño Sweet Potato Black Bean Tacos with Avocado-Lime Crema
Amount Per Serving (2 tacos)
Calories 496 Calories from Fat 147
% Daily Value*
Fat 16.3g25%
Saturated Fat 7.5g47%
Carbohydrates 79.1g26%
Fiber 13.5g56%
Sugar 15.1g17%
Protein 12.6g25%
* Percent Daily Values are based on a 2000 calorie diet.