---
title: Black Bean & Sweet Potato Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-and-sweet-potato-tacos-5728fe24fd2cb9326a8b4567
servings: 2
prep_time: "10 minutes"
cook_time: "30 minutes"
time_required: "40 minutes"
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
  - Tacos
  - Mexican
  - Dinner
rating: 3.5
rating_count: 810
source_chef: Recipe Development Team
review_highlights: []
image: "data/recipes/black-bean-sweet-potato-tacos.jpg"
---
Preheat oven to 450°F. Dice @sweet potatoes{1%lb} into ½-inch cubes. Toss on a #baking sheet{} with a drizzle of @olive oil{2%tbsp} and season with @salt{½%tsp} and @black pepper{¼%tsp}. Place in oven to roast for ~{20%minutes}, tossing halfway, until soft and slightly caramelized.

Meanwhile, halve, peel, and dice @yellow onion{1%unit}. Pick @cilantro{1%bunch} leaves from stems. Cut kernels from @corn on the cob{2%unit}. Mince @garlic{3%cloves}. Zest and halve @lime{1%unit}. Drain and rinse @black beans{1%can}.

Heat remaining olive oil in a #large pan{} over medium heat. Add onion and cook, tossing, for ~{5%minutes} until softened and slightly caramelized. Season with salt and pepper. Add garlic, corn, and half the black beans. Cook, tossing, for ~{3%minutes}. Wrap @flour tortillas{6%unit} in #aluminum foil{} and place in oven to warm for ~{5%minutes}. Save the remaining black beans for another recipe.

Add roasted sweet potatoes, @honey{1%tbsp}, @cumin{1%tsp}, and juice of half a lime to the pan. Cook, tossing, for ~{2%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{}. Mash with @sour cream{4%tbsp}, remaining lime juice, and lime zest. Season to taste with salt and pepper.

Fill flour tortillas with sweet potato filling, avocado slices, avocado-lime crema, and cilantro leaves. Serve immediately.