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Roasted Sweet Potato Tacos

Roasted sweet potato tacos pair tender, browned chili-spiced sweet potatoes with black beans, cabbage, cilantro, and lime crema. The fillings roast and warm quickly, then come together in soft corn tortillas.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.75 tsp kosher salt
For the black beans
  • 1 can (15 oz) black beans drained and rinsed
  • 2 tbsp water
For the lime crema
  • 0.5 cup sour cream
  • 1 tbsp lime juice
  • 1 tbsp water
For serving
  • 8 corn tortillas 6-inch
  • 1 cup red cabbage shredded
  • 0.25 cup cilantro fresh, chopped

Equipment

  • 1 rimmed baking sheet
  • 1 microwave

Method
 

Roast the sweet potatoes
  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Toss the sweet potatoes on the baking sheet with the olive oil, chili powder, cumin, garlic powder, and salt, then spread them in a single layer.
  3. Roast for 25 to 30 minutes, turning once halfway through, until tender and browned at the edges.
Heat the beans
  1. Combine the black beans and water in a small saucepan and cook over medium heat for 4 to 5 minutes, stirring occasionally, until hot.
Make the lime crema
  1. Stir together the sour cream, lime juice, and water in a small bowl until smooth.
Warm and assemble the tacos
  1. Wrap the tortillas in a damp paper towel and microwave for 30 to 45 seconds, until warm and pliable.
  2. Fill the tortillas with the roasted sweet potatoes and black beans, then top with the cabbage, cilantro, and lime crema.

Notes

Turn the sweet potatoes once halfway through roasting for evenly browned edges. Refrigerate leftover fillings and toppings separately for up to 3 days; roasted sweet potatoes can be frozen. For a dairy-free version, use dairy-free sour cream.