Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos taste like they were made in your favorite fancy Mexican restaurant, but at a fraction of the cost!

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Mexican dishes are popular in our house for a few reasons. First, they’re delicious – all of them! They’re also super versatile and they always make tons of food, which gives us leftovers. Leftovers are important – I don’t want to have to cook every night!

Recently I was craving tacos from an upscale Mexican restaurant near us, but I didn’t want to pay $4 a taco! For a special occasion or a date night, sure; but for a random Thursday? No way! 

One of my favorite tacos from the restaurant is a sweet potato taco, and since I had a sweet potato in the refrigerator, I went searching to see what other delicious ingredients I could scrounge up. There is never a night that roasted sweet potatoes don’t sound like heaven to me!

And from that, these Sweet Potato & Black Bean Tacos – topped with a delicious Cumin-Lime Crema – were born. My husband and toddler both heartily approved! 

Also – ‘crema’ is my attempt at being fancy. It’s just a flavored sour cream!

Let’s get cooking! 

Ingredients for Sweet Potato & Black Bean Tacos

Obviously, you’ll need tortillas or hard taco shells; if you’re anything like me, you always have tortillas in your freezer. If you’re not like me, I recommend being like me and stocking up so you can have tacos anytime you want! 

You’ll also want to grab 2 medium sweet potatoes, a 15 oz can of black beans, a red bell pepper,  and some frozen corn.

For the taco seasoning, you can make your own – here’s my favorite homemade taco seasoning – or use any store-bought seasoning. 

Ingredients for the Cumin-Lime Crema and Toppings

The crema is made up of 3 things: sour cream, cumin and lime juice. I use True Lime, so that I don’t have to have fresh limes on hand all the time, but fresh limes are great too!

And obviously we need toppings! Toppings are the best part of tacos! Alongside the crema, you can use shredded cheese, queso, shredded lettuce, jalapenos, taco sauce, diced avocado (my choice!), and anything else you can think of.

What toppings am I missing??

Making the Sweet Potato & Black Bean Tacos

Preheat the oven to 425 degrees. 

Wash all your produce. Rinse the black beans in a colander. Dice the sweet potato and bell pepper into 1/2 in pieces, then toss in a bowl with a drizzle of olive oil and 2 teaspoons of taco seasoning.

 

Dump the veggies onto a baking sheet, spread them out, and place in the oven on the middle rack. Roast at 425 for 20-25 minutes, or until sweet potato pieces are tender. 

While veggies are roasting, add corn and black beans to a skillet. Toss with 1 teaspoon taco seasoning and a tablespoon of water. Heat over medium until heated through. 

Let’s Make Crema!

In a bowl, mix together the sour cream, cumin and 1 tablespoon of lime juice.

Stir, and add more lime juice if necessary until you reach your desired flavor. Season with salt and pepper (the salt is important; it brings out the lime flavor beautifully!). 

Now it’s time to put your sweet potato tacos together. Heat your tortillas in the microwave or in a warm skillet. Top with a spoonful of sweet potato/bell pepper mixture, a spoonful of black bean/corn mixture, and a dollop of cumin-lime crema.

Add any other desired toppings and serve!

What Goes Well With Sweet Potato Tacos??

Um….anything and everything?!?! But let me give you a few recommendations.

This homemade queso is easy and delicious. Drizzle over your tacos and then have chips and queso alongside them. Or this 3 ingredient guacamole is delicious on top of sweet potato tacos and as a chip dip alongside!

Speaking of chips, how about chips and homemade salsa? Easy and if you’re into canning, it’s the perfect canning recipe! 

And you’ve gotta have a good drink too! Try this Blueberry-Lime-Jalapeno Margarita to complete your at-home Mexican fiesta!