Sweet Potato Tacos with Avocado Crema
If you’re looking for a new meatless taco recipe, then you’ve come to the right place! Sweet potatoes make the perfect hearty filling for a taco when you’re craving a meatless meal. Insert them in a corn tortilla with some black beans, cotija cheese and the avocado crema and you have yourself not only a beautiful looking taco, but a tasty and healthy one as well.
These tacos are perfect for your next meatless Monday or taco Tuesday, as these tacos can literally can be made in under 30 minutes, making them an easy weeknight dinner. You just prep and roast the sweet potatoes and make the avocado crema (it only takes 5-minutes to make) while they potatoes are roasting. Easy peasy!
I seriously love it when I find a new kid approved and easy weeknight meatless dinner (thanks for the recipe Steve)! I especially love it when it’s a meatless taco, because, let’s admit it, tacos are fun and you can get creative with the fillings.
I truly have found the best meatless taco recipes since I started my search, and these sweet potato tacos along with my….
and my spaghetti squash tacos are keepers, and they’re all kid approved! Bonus!
So grab a beer and a bag of tortilla chips and let’s make up some tacos!
sweet potato tacos with avocado crema:
recipe adapted from Love and Lemons
sweet potato taco:
- 2 sweet potatoes, scrubbed and cut into even sized cubes – feel free to keep the skins on the sweet potaotes to save time, fiber and nutrients
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/4 teaspoon fine sea or kosher salt
- pinch of freshly ground pepper
- 1 15-ounce can black beans
- cotija, queso fresco or feta cheese
- package of corn tortillas
avocado yogurt crema:
- 1 medium ripe avocado
- ½ cup plain Greek Yogurt
- 1 small garlic clove
- 2 tablespoons fresh lime juice (from 1 medium lime)
- ¼ teaspoon coarse sea salt
Pre-heat the oven to 450 degrees and get out a rimmed baking sheet!
You can peel the sweet potatoes, or keep the skin on and scrub and wash the potatoes. I prefer to keep the skin on, as it adds some dietary fiber! My kids don’t mind the skin at all either.
Cut the sweet potatoes into even sized cubes.
In a medium bowl, whisk together the 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon salt and pinch of pepper.
Toss the sweet potatoes with the olive oil and chili powder mixture, being sure to coat each sweet potato cube.
Spread the sweet potatoes in a single layer on the baking sheet.
Pop them in the oven and roast the potatoes, flipping once about halfway, until tender and golden brown, about 20 minutes.
Remove the sweet potatoes from the oven and set aside.
While the sweet potatoes are roasting, you can make the avocado crema. The crema only takes 5 minutes from start to finish! You can also make the crema ahead of time and refrigerate till needed.
Halve and pit the avocado and scoop out the flesh using a spoon, into a food processor or blender.
Add in the 1/2 cup Greek yogurt, garlic clove, 2 tablespoons fresh lime juice and the 1/4 teaspoon coarse sea salt.
Process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
Taste and adjust the seasonings. Cover and refrigerate if not using right away. This dip can last for up to 2 days.
I always heat my corn tortillas, because they taste SO much better when you do. Set your burner to low and put the tortilla on top of the grate and cook for about 20 seconds per side, or until you get it browned to your liking. Use a pair of tongs to flip the tortilla.
Don’t have a stove with burners? That’s ok. Just heat up a dry, heavy skillet over medium-high heat. Warm and slightly blister each tortilla, about 30 seconds per side.
Now its time to assemble those tacos! You can assemble them anyway you want!
We typically spread the corn tortilla with some of the avocado crema, then top that with the black beans, sweet potato and the cotija cheese.
I sometimes add diced avocado and cilantro to the tacos. It just depends on what I have lying around the house.