Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos

with Avocado Crema

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Not many tacos can boast that they’re rich in vitamin A. Ours, however, are full of it, thanks to tender roasted cubes of sweet potato. They’re joined by black beans and a zesty avocado crema to make for some of the most delectable veggie goodness you’ll find inside the fold of a tortilla.


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

Preparation Time45 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Sweet Potato

1 unit

Yellow Onion

1 unit


1 unit


¼ ounce


2 clove


1 box

Black Beans

1 teaspoon


½ ounce


4 tablespoon

Sour Cream


6 unit

Flour Tortilla


Not included in your delivery

2 tablespoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories874 kcal
Fat38 g
Saturated Fat9 g
Carbohydrate110 g
Sugar16 g
Dietary Fiber21 g
Protein20 g
Cholesterol20 mg
Sodium678 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
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Cut sweet potato into ½-inch cubes. Toss diced sweet potato on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 15-20 minutes.


Meanwhile, halve, peel, and dice onion. Pick cilantro leaves off stems. Mince or grate garlic. Drain and rinse half a can of black beans (we sent more). Zest and halve lime.


Heat 1 TBSP olive oil in large pan over medium heat. Add onion and cook until softened, 5-6 minutes, tossing occasionally. Season with salt and pepper. Add garlic and black beans and toss until fragrant and warmed through, 3-4 minutes.


Wrap tortillas in aluminum foil and warm in oven, 5 minutes. Meanwhile, toss roasted sweet potatoes, honey, cumin, and juice of ½ a lime into pan and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.


Halve and pit avocado. Scoop out flesh from peel with a spoon. Cut one half into thin slices. Mash together other avocado half, sour cream, juice of ½ a lime, and lime zest with a fork in a small bowl. Season with salt and pepper.


Spread avocado crema onto tortillas, then top each with sweet potato filling, avocado slices, and cilantro leaves.