Black Bean and Roasted Sweet Potato Tacos with Lime Crema
Colorful vegetarian tacos with seasoned roasted sweet potatoes and black beans, topped with creamy lime crema and fresh toppings. A budget-friendly, protein-packed dinner that feels special.
Prep: 15 min
Cook: 25 min
Servings: 4
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 can 15oz canned black beans drained and rinsed
- 3 tbsp olive oil
- 1 tsp cumin
- 0.5 tsp chili powder
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 cup cilantro chopped
- 2 cups red cabbage shredded
- 4 pieces radishes sliced
Instructions
- Preheat oven to 425°F. Toss cubed sweet potatoes with 2 tablespoons olive oil, cumin, chili powder, paprika, garlic powder, salt, and black pepper. Spread in a single layer on a sheet pan.
- Roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and the edges are caramelized and slightly crispy.
- While potatoes roast, warm black beans in a small pot over medium heat with a splash of water and a pinch of cumin and salt, stirring occasionally. The beans should be warm and slightly mashed but still have some texture.
- Make the lime crema by whisking together greek yogurt, lime juice, fresh cilantro, and a pinch of salt and pepper. Set aside.
- Warm tortillas in a dry skillet or over a gas flame for about 30 seconds per side until pliable and warm.
- Assemble tacos by placing a warm tortilla on a plate, adding a dollop of warm black beans, topping with roasted sweet potatoes, shredded red cabbage, sliced radishes, and a generous drizzle of lime crema. Serve immediately with extra lime wedges, hot sauce, and additional cilantro on the side.