HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmoky Black Bean And Caramelized Sweet Potato Tacos
Smoky Black Bean and Caramelized Sweet Potato Tacos

Smoky Black Bean and Caramelized Sweet Potato Tacos

with Blistered Corn and Avocado-Lime Crema

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This spicy-sweet taco filling can stand toe-to-toe with the best of them. Caramelized onion, sweet potato, and charred corn are tossed with honey, chili flakes, and lime for the flavor trifecta. A cool avocado crema makes for the ultimate taco condiment.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Sweet Potato

1 unit

Yellow Onion

1 unit


1 unit


1 unit


½ ounce


2 clove


½ can

Black Beans

1 teaspoon


1 tablespoon


2 tablespoon

Sour Cream


6 unit

Corn Tortillas

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories764 kcal
Energy (kJ)3197 kJ
Fat31 g
Saturated Fat0 g
Carbohydrate106 g
Sugar0 g
Dietary Fiber23 g
Protein18 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat oven to 400 degrees. Dice sweet potato into 1/2 –inch cubes. Toss diced sweet potato on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Place baking sheet in the oven to roast for 15-20 minutes, until soft and slightly caramelized.


Meanwhile, halve, peel, and dice the onion. Pick the cilantro leaves off the stems. Cut corn kernels off the cob. Mince or grate garlic. Drain and rinse the black beans. Set half the beans aside for another day! Zest and halve the lime.


Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and cook, tossing, for 5-6 minutes, until softened and slightly caramelized. Season with salt and pepper. Add the garlic, black beans, and corn to the pan and cook, tossing, another 3-4 minutes.


Wrap tortillas in tin foil and place in the oven to warm for 5 minutes.


Meanwhile, add the roasted sweet potatoes, honey, cumin, and the juice of ½ lime to the pan and cook, tossing, 2-3 minutes to combine. Season with salt and pepper.


Halve and pit the avocado. Thinly slice half, then scoop the other half into a small bowl. With a fork, mash the avocado with 2 tablespoons sour cream, the juice of ½ lime, and the lime zest. Season with salt and pepper.


Assemble tacos with the sweet potato mixture, avocado slices, avocado-lime crema, and cilantro leaves. Enjoy!