RecipeRX

Roasted Sweet Potato & Black Bean Tacos with Avocado Crema

Roasted Sweet Potato & Black Bean Tacos with Avocado Crema is built to be delicious and practical while aligning with healthy eating principles. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Vegetarian
Prep
15m
Cook
30m
Total
45m
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Ingredients

  • 2 medium Sweet Potatoes
  • 1 can Black Beans
  • 1 cup Corn
  • 0.5 medium Red Onion
  • 1 medium Bell Pepper
  • 1 ripe Avocado
  • 2 tablespoons Lime Juice
  • 0.25 cup Cilantro
  • 2 tablespoons Olive Oil
  • 1 teaspoon Chili Powder
  • 0.5 teaspoon Cumin
  • to taste Salt
  • to taste Pepper
  • 6 Corn Tortillas
  • 2 tablespoons Sour Cream or Greek Yogurt (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon olive oil, chili powder, cumin, salt, and pepper. Roast for 20-25 minutes, or until tender.
  2. While sweet potatoes roast, prepare avocado crema: Blend avocado, lime juice, cilantro, and a pinch of salt until smooth. Add a little water if needed to reach desired consistency.
  3. Heat remaining olive oil in a skillet over medium heat. Sauté red onion and bell pepper for 5 minutes, until softened.
  4. Add black beans and corn to the skillet; cook for 2-3 minutes, heating through.
  5. Warm corn tortillas according to package directions.
  6. Assemble tacos: Fill tortillas with roasted sweet potatoes, black bean mixture, and avocado crema. Top with sour cream or Greek yogurt, if desired.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX