I always make extra when I’m roasting sweet potatoes because there are just so many delicious ways to enjoy them! These roasted sweet potato tacos are drizzled with our 3 minute dairy-free avocado lime crema and bulked up with citrus charred black beans and corn!
Crispy sweet potatoes
Tangy Avocado Lime Crema
Orange zested black beans and corn
Ready in 40 minutes
And just so much fun to eat!
Ready In 40 Minutes
Yup! I love that this beautiful taco can come together in just the time it takes for the sweet potatoes to roast. Canned corn and beans make that possible. As does, the three minute crema!
- Dice your sweet potatoes, toss them in seasonings, and slide them into the oven!
- While they roast… char the corn and black beans.
- Slice your avocado. Dice up half and…
- Toss the other half in your blender for the quick avocado lime crema!
Ingredients For Roasted Sweet Potato Tacos
As always, you can adapt this recipe to suit whichever veggies you have on hand! BUT to make this recipe as written, the main ingredients you need are:
- Sweet Potatoes
- Corn (canned or frozen)
- Black Beans (canned or cooked from scratch)
- Avocado
Ingredients that add great boosts of flavour to this roasted sweet potato taco are:
- An orange (I love using frozen orange zest for this recipe if I don’t have a fresh orange)!
- Hot Chilli Pepper
- Garlic (can use frozen)
- A lime (can use juice from concentrate)
- And cilantro to garnish!
If you haven’t taken a look at our Pantry & Freezer Tips page you can jump over there to see how we love to stock our freezer! Having essentials like frozen garlic, onion, citrus zest, hot peppers, and ginger mean we can add these flavour boosters to our meals without needing to have the fresh ingredients on hand.
We also love keeping corn kernels, beans, sliced bell pepper, broccoli, cauliflower, cooked lentils and even other grains in the freezer and ready for quick meals!
What Makes These So Tasty
These roasted sweet potato tacos have some spice, a hint of citrus, and a rich drizzle that adds some tang to balance out the spice.
- The sweet potatoes are tossed in chilli powder.
- A hot chilli pepper, garlic, and orange zest (plus a dash of the juice if you have a fresh orange) boost up the flavour of the corn and beans.
- And tangy lime juice adds brightness to the avocado crema which balances out all the flavours!
Recipe Cost
This vegan sweet potato black bean taco recipe makes 6 tacos and costs us approximately:
CAD $9.61. The roasted sweet potatoes cost $1.60, the avocado lime crema costs $1.58, and the rest of the ingredients cost us $5.98.
Do these sound tasty to you? Let us know in the comments below if you give these a try and make sure to roast extra sweet potato! Use the leftovers for an Ultimate Scramble & Spuds Breakfast Bowl!
If you like these… you might also like our Spicy & Sweet Sesame Mushroom Strip Fajitas!
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Add Sweet Potato Black Bean Tacos To The Menu
- Total Time: 40 minutes
- Yield: 6 tacos 1x
- Diet: Vegan
Description
Dress up your roasted sweet potato tacos with citrus & spice! Ready in 40 min with avocado lime crema and spicy black beans & charred corn!
Ingredients
For the Sweet Potatoes:
- 4 cups diced sweet potato (2-3 depending on size, roughly 1lb)*
- ¼ tsp sea salt
- Pinch of black pepper
- 1–2 teaspoon chilli powder (or seasoning of choice)
- 1 tbsp arrowroot starch (or cornstarch, optional for extra crispiness)
- 1 tbsp olive oil
For the Avocado Lime Crema (or try my even simpler Avocado Lime Dressing):
- ½ large avocado*
- ¼ cup sour cream (try our easy 4 Ingredient Sour Cream!)
- 1 lime, juiced (about 2 tbsp)
- Sprinkle of salt
- 2–3 tablespoon cold water to thin (add more or less as desired)
All the rest:
- 1 tbsp olive oil
- 1 cup corn kernels (can use frozen)
- 1 garlic clove, minced
- 1 ½ cups black beans (can use frozen)
- 1 hot chilli pepper, deseeded and minced
- 1 tsp orange zest (can use frozen)
- Splash of orange juice, optional
- ½ avocado, diced *
- Fresh cilantro to garnish*
- 6 corn or flour tortillas*
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Wash, dry, and dice sweet potatoes (I like to leave the skin on). Season potatoes with salt, pepper and chilli powder. Then coat in the starch. Then add the oil and toss the potatoes until no more starch is visible.
- Bake at 425 for 25 – 30 minutes, tossing and rotating the pan halfway.
- As the sweet potato bakes, heat oil in a large skillet or saute pan over medium heat. Add the corn kernels and season with salt and pepper. Char the corn for about 8 minutes, stirring occasionally, until nicely browned and starting to pop.
- While the corn chars you can multitask and make the crema if you haven’t made it beforehand. Slice your avocado in half. Scoop the flesh out of the half without the pit and add it to a blender or food processor. Add the sour cream, lime juice, and sprinkle of salt and blend until smooth.
- Once the corn is charred; add the minced garlic, beans, and minced chilli pepper. Cook for another 3 minutes or so until the garlic is fragrant and the beans are heated through. Add the orange zest and splash of orange juice if using. Stir for another minute and then remove from the heat and keep warm until ready to serve.
- When your sweet potato is close to done, heat your tortillas as directed on your package.
- Remove the pit from the remaining half of the avocado by gently squeezing the sides of the avocado to loosen the pit OR carefully striking the pit with the blade of your knife (strike it with the whole flat edge, not the tip) and twist to pull the pit loose. Carefully use the tip of your knife to score the flesh of the avocado into cubes. Then guide a spoon around the edges of the avocado to scoop out the flesh (it will come out nicely cubed instead of struggling to slice the slippery avocado outside the skin).
- Spoon 1-2 tablespoons of your crema on the warmed tortillas, top with the spicy citrus corn and beans, then the roasted sweet potato. Garnish with cubed avocado, cilantro, and more drizzled crema (you can add a bit more water to thin out some crema and make more of a drizzle for the top). Enjoy warm!
Notes
Approximate Cost: CAD $9.16. Roughly: CAD $1.60 for the sweet potatoes, $1.58 for the crema, and $5.98 for all the rest!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Various
- Cuisine: Mexican
Maria
DELICIOUS! DELICIOUS! DELICIOUS! I love sweet potato but I must admit the avocado lime creama is the star of this recipe.
Kathryn Alexandre
Yes! Hopefully you can add the crema to some other recipes too! Let me know if you use it on anything else. So glad you enjoyed these tacos!
Judy
We are fans of sweet potatoes, so we enjoyed this recipe for supper last night and the avocado creama was delicious. Will definitely make this again!
Kathryn Alexandre
I’m glad you loved the crema and thank you so much for trying this recipe. I’m glad it will be one you’ll be coming back to!
Troy
Taco Tuesday is a ritual at our house and we have started swapping out our usual soy ground round for these sweet potato tacos. They’re really easy to make and super flavourful. The avocado lime crema is restaurant worthy so thank you Kathryn! More taco recipes please 😉
Kathryn Alexandre
What a great compliment! Thank you so much for letting me know these have become a favourite of yours. I’ll make sure to get some more taco recipes to you! I’ve been wanting to create a closer substitute to soy ground round tacos that can be thriftier than the store bought options. This is a good reminder to keep down that path and get a recipe out for you. Thank you so much!