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Black Bean and Sweet Potato Tacos
with avocado crema and romaine salad

Active: 25 Total: 35

Sweet potatoes and creamy black beans make for healthy, inexpensive, and delicious vegetarian tacos. Drizzled with avocado crema, they'll taste fancy (but are super simple to make). This meal was first featured in 2016.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Black Bean and Sweet Potato Tacos:
  • Garlic - 3 cloves , minced or crushed
  • Onions, red - 1/2 , diced
  • Sweet potatoes - 1 1/4 lb , diced
  • Jalapenos (opt) - 1 , sliced
  • Cilantro, fresh (opt) - 1/4 cup , chopped
  • Beans, black (14 oz / 397 g) - 1 can , rinse and drain
  • Foil - for roasting
  • Paprika - 2 tsp
  • Cumin - 1 tsp
  • Coriander, ground - 1 tsp
  • Oil, cooking - 1 1/2 Tbsp
  • Tortillas, taco sized (corn or flour) - 8
  • Avocado crema (ingredients listed separately) - ~3/4 cup
Romaine Salad with Avocado Crema:
  • Lettuce, romaine hearts - 2 , chopped
  • Avocado crema (ingredients listed separately) - ~1/4 cup
Avocado Crema:
  • Avocados, medium - 1
  • Sugar - 1/2 tsp
  • Salt - 1/4 tsp
  • Yogurt, plain or Greek - 1/4 cup
  • Lime juice - 1 Tbsp

Prep

  1. Garlic / Red onions / Sweet potatoes - (If prepping right before cooking, get oven heating before returning to prep.) Prep as directed. (Can be done up to 4 days ahead)

  2. Romaine lettuce / Jalapenos (opt) / Cilantro (opt) - Prep as directed. (Can be done up to 3 days ahead)

  3. Make avocado crema - Halve avocado and scoop out flesh. Blend sugar, salt, yogurt, avocado, and lime juice in a blender (or use a hand blender) until smooth. (Can be done up to 3 days ahead)

  4. Black beans - Rinse and drain.

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Make

  1. Heat oven to 425F / 218C. (If it’s too hot to use the oven, saute everything in a saute pan or wok. Add water and cover to help sweet potatoes cook faster and throw in beans towards the last 5 minutes of cooking.)

  2. Line a sheet pan with foil. Toss garlic, red onions, sweet potatoes, and black beans with paprika, cumin, coriander, and oil. Roast for 15 to 22 minutes, shaking and rotating pan midway through. Finish with a sprinkle of salt.

  3. Warm up tortillas according to instructions.

  4. Spoon filling into tortillas and drizzle with about 3/4 of the avocado crema. Top with jalapenos and cilantro (if using). Use the remaining avocado crema as a dressing for the romaine lettuce. Enjoy!


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