As a nutrition-focused recipe developer, I love creating vegetarian dishes that don’t skimp on flavor or satisfaction. These spicy black bean and sweet potato tacos marry savory, sweet, and tangy in every bite, making them my go-to for Taco Tuesday or a quick family feast.

Ingredients

• 2 medium sweet potatoes, peeled and cubed

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• ½ teaspoon ground cumin

• Salt and pepper to taste

• 1 (15-oz) can black beans, drained and rinsed

• 8 small corn or flour tortillas

• ¼ cup chopped cilantro

• 1 avocado, sliced

For the Lime Crema

• ½ cup Greek yogurt

• Zest and juice of 1 lime

• Pinch of kosher salt

Instructions

1. Roast the Sweet Potatoes

   • Preheat oven to 425°F (220°C).

   • Toss cubes with oil, chili powder, cumin, salt, and pepper.

   • Roast 20 minutes until edges are caramelized.

2. Warm the Beans

   • In a small saucepan, heat black beans over medium, seasoning with a pinch of salt.

3. Prepare Lime Crema

   • Whisk yogurt, lime zest, juice, and salt until smooth.

4. Assemble Tacos

   • Warm tortillas in a skillet or directly over a flame for charred spots.

   • Layer sweet potatoes, beans, avocado, and cilantro.

   • Drizzle with lime crema.

5. Serve

   • Arrange tacos on a platter; serve with extra lime wedges.

Pro Tips

• Make It Spicier: Add diced jalapeño to the sweet potato roast.

• Gluten-Free: Use corn tortillas and gluten-free yogurt.

• Meal Prep: Roast sweet potatoes and prep crema up to 2 days ahead; assemble when ready.

Why You’ll Love It

• Balanced Flavor: Sweet potatoes’ natural sugars contrast smoky spices.

• Protein-Packed: Black beans add fiber and plant protein.

• Fresh & Creamy: Lime crema brings brightness and cooling creaminess.

Conclusion

These spicy black bean and sweet potato tacos with lime crema are proof that meatless meals can be vibrant, filling, and easy to prepare. They’ve become a favorite in my household for their balance of flavors and textures—give them a try at your next taco night!