---
title: Black Bean & Sweet Potato Tacos
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-and-sweet-potato-tacos-5728fe24fd2cb9326a8b4567
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
rating: 3.5
rating_count: 810
source_chef: Recipe Development Team
nutrition:
  calories: 901
  protein: 21
  fat: 29
  saturated fat: 9
  carbohydrates: 136
  sugar: 37
  fiber: 22
  sodium: 619
image: "https://images.recipes.furrysalamander.com/Taco%20Recipes/black-bean-sweet-potato-tacos.avif"
---

Wash and dry all produce. Preheat the oven to 450 degrees. Dice @sweet potatoes{24%oz} into 1/2–inch cubes. Toss the cubes on a #baking sheet{} with a drizzle of @olive oil{4%tsp} and season with @salt{} and @pepper{}. Place the baking sheet in the oven to roast for ~{25%minutes}, tossing halfway through cooking, until soft and slightly caramelized.

Prep the veggies: Meanwhile, halve, peel, and dice @yellow onion{2%unit}. Pick the @cilantro{½%oz} leaves of the stems. Cut the corn kernels of the @corn on the cob{2%unit}. Mince or grate @garlic{4%clove}. Zest, the halve @lime{2%unit}. Drain and rinse @black beans{1%box}.

Heat a drizzle of oil in a #large pan{} over medium heat. Add the onion and cook, tossing for ~{6%minutes}, until softened and slightly caramelized. Season with salt and pepper. Add the garlic, corn, and half the black beans to the pan and cook, tossing for another ~{4%minutes}. Wrap @flour tortilla{12%unit} in #aluminum foil{} and place in the oven to warm for ~{5%minutes}. HINT: Save the remaining black beans for another recipe!

Add the roasted sweet potatoes, @honey{1%jar}, @cumin{2%tsp}, and the juice of half a lime to the pan and cook, tossing for ~{3%minutes} to combine. Season with salt and pepper.

Halve and pit @avocado{2%unit}. Thinly slice one half and set aside; scoop the other half into a #small bowl{}. With a fork, mash the avocado with @sour cream{8%tbsp} (4 tablespoons), the remaining lime juice, and the lime zest. Season to taste with salt and pepper.

Assemble the tacos: Fill the tortillas with the sweet potato filling, avocado slices, avocado-lime crema, and cilantro leaves.