Are you looking for a new Taco Tuesday recipe that is incredibly delicious, packed with wholesome, nourishing ingredients, and will satisfy vegetarians and meat-eaters alike? These amazing, from-scratch Sweet Potato and Black Bean Tacos, topped with a luscious and zesty avocado-yogurt crema, are your new go-to! The combination of sweet, caramelized roasted sweet potatoes, hearty black beans, and a cool, creamy sauce is an absolutely irresistible, flavor-packed meal.
This isn’t just another taco recipe; it’s your ultimate guide to the perfect, modern, and healthy taco. We’ll show you the simple secrets to roasting sweet potatoes so they are perfectly tender on the inside with beautiful, caramelized edges, and how to whip up a simple, vibrant avocado sauce in minutes. This is a stunning, restaurant-quality meal that is perfect for a fun weeknight dinner and fantastic for meal prep.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Healthy & Hearty Taco
What makes these Sweet Potato Tacos so spectacularly delicious is their incredible, perfect balance of flavors and textures. This is a true celebration of fresh, vibrant ingredients. The heart of the dish is the roasted sweet potatoes, which are tossed in a simple chili spice blend and roasted at a high heat to bring out their natural sweetness and create a wonderful, caramelized flavor. They are paired with earthy, protein-packed black beans and served in warm tortillas. The entire taco is brought together with a cool, creamy, and tangy homemade avocado-yogurt sauce that is absolutely addictive.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 tacos |
The Essential Ingredients for These Vibrant Tacos
This recipe uses a handful of fresh, wholesome ingredients to create its signature savory, sweet, and tangy flavor.
- The Roasted Sweet Potatoes:
- Sweet Potatoes: One medium sweet potato is all you need! The secret to the best texture is to cut it into uniform, 1/2-inch cubes so that every piece roasts evenly.
- Chili Powder: A simple sprinkle of your favorite chili powder adds a wonderful, smoky, and savory depth that perfectly complements the sweetness of the potato.
- The Creamy Avocado Yogurt Sauce: This is a brilliant, healthy, and incredibly flavorful “crema.”
- The Base: The recipe uses whole milk Greek yogurt as a fantastic, healthy base. It’s wonderfully creamy, tangy, and packed with protein.
- A Ripe Avocado: A perfectly ripe avocado is key to a smooth and buttery sauce.
- Fresh Lime Juice: It is absolutely essential to use freshly squeezed lime juice. Its bright, zesty, acidic kick is crucial for the classic, tangy flavor of a crema and it also helps to keep the avocado sauce a beautiful, vibrant green.
- The Hearty Add-in:
- Canned Black Beans: A can of black beans adds a wonderful, creamy texture, an earthy flavor, and a great boost of plant-based protein and fiber, making these tacos a truly satisfying and complete meal.
Step-by-Step to the Best Sweet Potato Tacos
This delicious meal comes together in just a few simple stages.
Step 1: Roast the Sweet Potatoes
Step 1: First, preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Step 2: On the baking sheet, toss the cubed sweet potatoes with a generous drizzle of olive oil, the 1/2 teaspoon of chili powder, and a generous pinch of salt and pepper.
Step 3: Spread the seasoned sweet potatoes in a single, even layer on the baking sheet.
Step 4: Roast for about 20 minutes, flipping them halfway through, until the sweet potatoes are perfectly tender and have beautiful, deep golden-brown and caramelized edges.
Part 2: Make the Creamy Avocado Yogurt Sauce
While the sweet potatoes are roasting, you can prepare your simple and delicious sauce.
In a small food processor or a blender, combine the 1/2 cup of whole milk Greek yogurt, the 1 small avocado, the 1/2 minced garlic clove, the juice of 1 lime, and a few generous pinches of salt and pepper.
Pulse the mixture until it is completely smooth and creamy. Give the sauce a taste and adjust the seasonings if needed. Chill the sauce in the refrigerator until you are ready to use it.
Part 3: Assemble Your Tacos
Step 1: Warm your tortillas. You can do this by wrapping a stack of them in a damp paper towel and microwaving them for 30-60 seconds, or by warming them one at a time in a dry skillet.
Step 2: To assemble your masterpieces, layer each warm tortilla with a generous spoonful of the hot, roasted sweet potatoes and the cooked black beans.
Step 3: Drizzle each taco with a generous amount of your prepared, creamy avocado yogurt sauce.
Step 4: Finish with your desired optional toppings, such as some extra diced avocado, some crumbled feta or Cotija cheese, a few pickled onions, and a sprinkle of fresh cilantro.
Serve immediately with extra lime slices on the side.
The Best Healthy Sweet Potato Tacos (with Avocado Crema!)
A healthy and flavorful recipe for vegetarian sweet potato and black bean tacos. The filling features sweet potato cubes tossed with chili powder and roasted until tender and golden brown. The tacos are served with a creamy, no-cook avocado-yogurt sauce, which is made in a food processor with avocado, Greek yogurt, and lime juice. The roasted sweet potatoes and black beans are assembled in warm tortillas and finished with the sauce and a variety of fresh toppings.
Ingredients
- For the Tacos:
- 1 medium sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- 1/2 teaspoon chili powder
- 4 to 6 tortillas
- 1 cup cooked black beans, drained and rinsed
- Lime slices, for serving
- Sea salt and freshly ground black pepper
- For the Avocado Yogurt Sauce:
- 1/2 cup whole milk Greek yogurt
- 1 small avocado
- 1/2 garlic clove
- Juice of 1 lime
- Optional Toppings:
- 1 small avocado, diced
- 2 scallions, diced
- Crumbled feta or Cotija cheese
- Pickled onions
- Microgreens or fresh cilantro
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- On the baking sheet, toss the cubed sweet potatoes with a drizzle of olive oil, the chili powder, salt, and pepper. Spread them in a single layer.
- Roast for 20 minutes, or until golden brown and tender.
- Make the Avocado Yogurt Sauce: While the potatoes roast, combine the Greek yogurt, avocado, garlic, and lime juice in a small food processor. Add a few generous pinches of salt and pepper. Pulse until the sauce is smooth. Taste and adjust seasonings. Chill until ready to use.
- (Final assembly instructions inferred as they were missing from the article)
- Warm the tortillas according to your preference (in a dry skillet, the oven, or microwave).
- Assemble the tacos by layering the roasted sweet potatoes and black beans in the warm tortillas.
- Drizzle with the avocado-yogurt sauce and add any desired optional toppings like diced avocado, scallions, or feta cheese.
- Serve immediately with lime wedges on the side.
Notes
- Note: The final assembly instructions were not provided in the original article and have been inferred based on standard taco-making techniques.
- Roasting the sweet potatoes instead of boiling them is a key step that brings out their natural sweetness and gives them a delicious texture.
- This is a very versatile recipe; feel free to add your favorite taco toppings.
- For a vegan version, use a plant-based yogurt in the sauce and omit the cheese topping.
The Ultimate Toppings Bar for Your Tacos
One of the best parts about tacos is all the delicious toppings! You can set out a variety of small bowls so everyone can customize their own perfect taco.
- Cheesy: A generous sprinkle of salty, crumbled cotija cheese or feta cheese.
- Extra Crunch: Some finely shredded cabbage or lettuce, or some toasted pepitas (pumpkin seeds).
- Spicy Kicks: Some thinly sliced fresh or pickled jalapeños or a drizzle of your favorite hot sauce.
Storage and Make-Ahead Tips
This is the absolute perfect meal-prep recipe for a week of delicious and healthy lunches!
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by preparing all your components in advance. The sweet potatoes can be roasted, and the avocado-yogurt sauce can be made up to 3 days ahead of time. Store them in separate, airtight containers in the refrigerator.
- Storage: It is best to store all your components separately to maintain the best texture. The roasted sweet potatoes and the black beans will keep for up to 5 days, and the avocado sauce will keep for up to 3 days.
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Creative Recipe Variations
- Make it a Vegan Taco: For a fantastic and easy vegan version, you can simply substitute the Greek yogurt in the sauce with your favorite brand of plain, unsweetened, dairy-free yogurt (like a coconut or a cashew yogurt). Be sure to either omit the optional feta cheese topping or use a high-quality, plant-based feta substitute.
- Add a Hearty Grain: For an even more substantial filling that is perfect for a burrito or a bowl, you can toss the roasted sweet potatoes and the black beans with about 1 to 2 cups of cooked and cooled quinoa.
- Change Up the Spice Profile: If you’re not a fan of chili powder, you could get a different but equally delicious flavor by seasoning your sweet potatoes with a blend of 1/2 teaspoon of smoked paprika and 1/2 teaspoon of ground cumin for a wonderful, smoky flavor.
Enjoy The Ultimate Healthy & Hearty Taco!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. These Sweet Potato and Black Bean Tacos are a testament to the power of a simple, from-scratch vegetarian meal to be both incredibly hearty and wonderfully elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new favorite for “Taco Tuesday” and beyond.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and healthy meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to perfectly roasted sweet potatoes that are crispy and not soggy? There are two main secrets! First, make sure you are roasting at a high temperature, as the recipe directs. The 400°F heat is key to getting the sweet potatoes tender on the inside while creating beautiful, caramelized, and slightly crispy edges. Second, be sure to not overcrowd your pan. Spread the sweet potato cubes out in a single, even layer so that they have plenty of space to roast, not steam.
Q2: How do I keep my avocado sauce from turning brown? The secret is the fresh lime juice! The acid in the lime juice is a natural antioxidant that significantly slows down the browning process. For extra insurance when you are storing the sauce, you can press a piece of plastic wrap directly onto the surface of the sauce before you put the lid on your container. This will prevent any air from touching the surface.
Q3: Can I make the components for these tacos ahead of time for meal prep? Yes, this is a perfect meal-prep recipe! You can roast your sweet potatoes, prepare your avocado-yogurt sauce, and make your pickled red onions and store them in separate, airtight containers in the refrigerator. This makes the final assembly for a quick lunch or dinner incredibly fast.
Q4: Are these tacos spicy? As written, this recipe is very mild. The only spice comes from a small amount of chili powder on the sweet potatoes. If you would like a spicier taco, you can add a pinch of cayenne pepper to the sweet potatoes, or add about half of a seeded and chopped jalapeño to your avocado sauce.
Q5: Can I use a different kind of potato? You can, but sweet potatoes have a unique, sweet flavor and a creamy texture that is really special in this recipe. If you were to substitute them, a classic Yukon Gold potato would also be delicious when roasted.