Easy Black Bean and Sweet Potato Tacos with Creamy Avocado Crema

Caroline

Sharing simple, flavorful recipes made with love and care.

There’s something incredibly satisfying about the way smoky black beans and sweet, tender potatoes come together in these tacos — and when topped with a silky avocado crema, every bite feels like a celebration of flavors. I first whipped up this Black Bean and Sweet Potato Tacos with Avocado Crema recipe on a weeknight when I craved something hearty but fresh, and it quickly became my go-to for a quick, wholesome meal. Whether you’re a seasoned chef or someone tired of the same old fast food, this recipe is a perfect way to bring vibrant, homemade goodness to your table without fuss. Plus, it’s versatile enough to please vegetarians and meat-eaters alike, making it a crowd-pleaser for gatherings big or small. Let me show you how easy and rewarding it is to make these tacos your next kitchen favorite!

Why choose Black Bean and Sweet Potato Tacos with Avocado Crema recipe?

Bold flavors blend smoky black beans with naturally sweet, tender potatoes, creating a deliciously balanced meal. Simple preparation means you can whip these up any night without stress. Creamy avocado crema adds a luscious touch that elevates every bite. Versatile and inclusive, this recipe suits vegetarians and meat-lovers alike. Perfect for gatherings, it’s sure to impress both family and friends with its vibrant colors and satisfying taste.

Black Bean and Sweet Potato Tacos Ingredients

For the Tacos

Sweet potatoes – peeled and cubed for tender, naturally sweet bites that contrast the beans.
Black beans – canned or cooked, providing smoky, hearty protein at the taco’s core.
Olive oil – used to roast the potatoes and sauté beans for a richer flavor.
Onion – finely chopped to add savory depth and sweetness when cooked.
Garlic – minced for a fragrant base that enhances the overall taste.
Ground cumin – offers warm, earthy notes essential to the taco seasoning.
Chili powder – gives a gentle kick and authentic southwestern flavor.
Salt and pepper – simple seasonings to balance and brighten all the other ingredients.
Corn or flour tortillas – warm and soft, ready to cradle the filling deliciously.

For the Avocado Crema

Ripe avocado – creamy foundation for the cooling crema that tops these tacos.
Greek yogurt or sour cream – adds tang and smoothness to complement the avocado.
Lime juice – brings brightness and prevents avocado browning.
Cilantro – fresh leaves blended in for a burst of herbaceous zest.
Salt – to enhance the crema’s vibrant flavors.

This Black Bean and Sweet Potato Tacos with Avocado Crema recipe balances hearty textures and fresh elements, making your homemade meal a deliciously vibrant experience.

How to Make Black Bean and Sweet Potato Tacos

Roast sweet potatoes: Preheat oven to 425°F. Toss cubed sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet. Roast 20 minutes, flipping halfway for golden edges.
Sauté aromatics: While potatoes roast, heat olive oil in a skillet over medium heat. Cook onion and garlic 3–4 minutes until fragrant and translucent, stirring often to avoid burning.
Season beans: Add black beans, ground cumin, chili powder, salt, and pepper to the skillet. Stir to combine and heat through for 5 minutes, mashing some beans for a creamy texture.

For the Avocado Crema:

Blend crema: In a blender or food processor, combine ripe avocado, Greek yogurt, lime juice, cilantro, and salt. Blend until silky smooth, adding water if needed to reach drizzling consistency, about 30 seconds.
Warm tortillas: Stack tortillas, cover with a damp paper towel, and microwave 30 seconds until pliable; or heat individually in a dry skillet for 15 seconds per side.
Assemble tacos: Assemble these Black Bean and Sweet Potato Tacos with Avocado Crema recipe by spooning sweet potatoes and beans onto warmed tortillas. Drizzle avocado crema, sprinkle cilantro, squeeze lime, and serve immediately.

Optional: Sprinkle with crumbled queso fresco or chopped pickled onions.

Exact quantities are listed in the recipe card below.

Variations & Substitutions for Black Bean and Sweet Potato Tacos with Avocado Crema recipe

Feel free to get creative and put your personal spin on these tacos, making them uniquely yours!

Quinoa Filling: Swap sweet potatoes for cooked quinoa for a lighter, protein-packed twist. Quinoa adds a nutty flavor and a hearty texture that complements the beans beautifully.
Spicy Kick: Add diced jalapeños or chipotle peppers to the black beans for an extra layer of heat. Feel the warmth rise with every bite and add a delightful contrast to the creamy avocado crema.
Veggie Power: Toss in additional veggies like bell peppers or corn alongside the sweet potatoes for added colors and nutrients. This not only boosts the flavor but creates a vibrant, visually appealing dish.
Tortilla Choices: Use whole wheat, corn, or even lettuce wraps instead of traditional tortillas to fit dietary preferences. Each option provides a different texture and nutritional profile to enjoy.
Cheesy Goodness: Top your tacos with shredded cheese or crumbled feta for a dose of richness. The melted cheese creates a savory layer that melds perfectly with every smoky bite in a warm taco.
Herb Swap: Mix in fresh herbs such as parsley or dill instead of cilantro for a different aromatic experience. Fresh herbs can elevate the dish in unexpected ways, bringing in new brightness.
Sweet and Savory: For a unique flavor combo, add a drizzle of honey or agave nectar to the roasted sweet potatoes. The caramelization will enhance the sweetness, pairing beautifully with the rich black beans.
Vegan Version: Substitute Greek yogurt with a plant-based yogurt or omit it entirely for a creamy yet vegan-friendly avocado crema. This keeps the dish satisfying without dairy while preserving the creamy texture we all love.

Make Ahead Options

These Black Bean and Sweet Potato Tacos with Avocado Crema are perfect for meal prep enthusiasts! You can roast the sweet potatoes and sauté the black beans up to 3 days in advance, keeping the flavors intact. Simply allow the cooked components to cool completely before transferring them to airtight containers and refrigerating. For the avocado crema, prepare it just before serving to avoid browning; you can conveniently blend it up to 24 hours ahead if you add a bit of extra lime juice and store it in a sealed container. When ready to serve, simply warm the tortillas, fill them with the reheated sweet potatoes and beans, and drizzle with the smooth crema for a fresh, vibrant meal that makes weeknight cooking a breeze!

What to Serve with Black Bean and Sweet Potato Tacos with Avocado Crema?

A delightful spread of sides can elevate your taco night into a full-fledged fiesta, inviting friends and family to gather around the table.

Crispy Tortilla Chips: Perfect for munching, these lightly salted chips add a satisfying crunch that complements the soft texture of the tacos. Serve them with a side of salsa for a flavor-packed snack.
Zesty Coleslaw: A tangy slaw brings a refreshing crunch, balanced with a citrus vinaigrette that cuts through the richness of the avocado crema. It’s a bright, colorful addition to your meal.
Cilantro Lime Rice: Fragrant jasmine rice infused with lime and cilantro is a flavorful base that pairs beautifully with the smoky tacos, offering a delightful backdrop for every bite.
Grilled Corn Elote: This mouthwatering Mexican street corn, slathered in creamy cheese and spices, adds a sweet, smoky side that resonates with taco flavors, making every bite a treat.
Sliced Avocado: Simple yet luxurious, fresh avocado slices enhance the creaminess of the meal while adding a touch of nature’s own goodness. Sprinkle with sea salt and lime for extra vibrance.
Margaritas or Agua Fresca: Toast your taco night with a refreshing margarita or a floral agua fresca; both drinks bring a rejuvenating spark to the table, perfectly complementing the flavors of your meal.

How to Store and Freeze Black Bean and Sweet Potato Tacos

Fridge: Store leftover tacos tightly wrapped in foil or an airtight container for up to 3 days. Keep the avocado crema separate to maintain freshness.
Freezer: For longer storage, freeze assembled tacos wrapped in plastic wrap and then in foil for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To enjoy, heat thawed tacos in a skillet over medium heat for 5–7 minutes or until warmed through. Drizzle with freshly made avocado crema for the best experience.
Crema Storage: Keep avocado crema in an airtight container in the fridge for up to 2 days. Stir well before serving, adding a splash of lime juice if needed.

Expert Tips for Black Bean and Sweet Potato Tacos

Roast Evenly: Cut sweet potatoes into uniform cubes to ensure they roast evenly and develop that perfect golden crisp without burning.
Flavor Boost: Toast cumin and chili powder briefly before adding to the beans to deepen the smoky, warm flavors in this Black Bean and Sweet Potato Tacos with Avocado Crema recipe.
Creamy Crema: Use ripe avocados and blend crema just until smooth—over-blending can turn it runny, so add water sparingly to achieve the right drizzle consistency.
Tortilla Warmth: Warm tortillas just before serving to keep them soft and pliable, preventing cracking when folding your tacos.
Balance Textures: Slightly mash some beans but leave others whole for a pleasing mix of creamy and chunky textures in your filling.
Fresh Finish: Add a squeeze of fresh lime juice right before eating to brighten all the rich flavors and wake up your taste buds.

Black Bean and Sweet Potato Tacos with Avocado Crema Recipe FAQs

How do I know when the sweet potatoes are ripe and the best choice for this recipe?
Choose sweet potatoes that are firm, smooth-skinned, and free from dark spots or cracks. Medium-sized potatoes with a vibrant orange flesh inside will roast evenly and develop that perfect natural sweetness essential to this recipe.

What’s the best way to store leftover Black Bean and Sweet Potato Tacos with Avocado Crema?
Store leftover tacos in an airtight container or tightly wrapped foil in the fridge for up to 3 days. Keep the avocado crema separate in another airtight container to prevent browning and maintain its fresh flavor.

Can I freeze these tacos? If yes, how should I do it?
Absolutely! Wrap the fully assembled tacos tightly in plastic wrap, then in foil to avoid freezer burn, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat gently in a skillet over medium heat for 5–7 minutes. Add freshly made avocado crema before serving for maximum flavor and creaminess.

What should I do if the avocado crema turns brown or gets runny?
This can happen if the avocado is over-ripe or if the crema is blended too long. For browning, add a squeeze of fresh lime juice and stir well to brighten it up. To avoid runniness, blend just until smooth and add water in small amounts. Using perfectly ripe but firm avocados helps keep the crema thick and luscious.

Are these tacos suitable for people with dietary restrictions such as dairy allergies or pets?
You can easily adapt this recipe for dairy allergies by substituting Greek yogurt or sour cream with coconut yogurt or a plant-based alternative for the crema. Remember, keep spices moderate if you plan to share with pets, as ingredients like chili powder and cumin can be too intense or harmful for them. Always serve pet-friendly versions separately.