Recipes
Sweet Potato & Black Bean Tacos with Lime Crema
Smoky roasted sweet potato, warm black beans and a cool lime-cashew crema on soft corn tortillas. Taco night just got a little sexier.
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Messy, joyful, and made with your hands
Tacos are meant to be eaten with your hands, a little sauce running down your wrist, laughing with someone across the table. I love food that won’t let you be too polite. It pulls you right back into your body.
Sweet potatoes caramelize in the oven into soft, smoky little bites, and the lime crema cools everything down. Add pickled onions if you want that bright, tangy pop.
Fiber, protein and color
Black beans bring plant protein, fiber, folate and iron. Sweet potatoes add beta-carotene, and lime juice offers vitamin C, which helps your body absorb the plant iron from the beans.
Make it your own
No time to soak cashews? Use a plain unsweetened vegan yogurt mixed with lime juice and a pinch of salt. Warm your tortillas in a dry pan for 30 seconds per side so they stay soft and pliable.
Krystal x
The recipe
Sweet Potato & Black Bean Tacos with Lime Crema
- Serves
- 4
- Prep
- 20 minutes
- Cook
- 30 minutes
Ingredients
- 2 medium sweet potatoes (about 700 g / 1½ lb), peeled and cut into 1.5 cm cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin, plus ½ teaspoon for the beans
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 8 small corn tortillas
- Lime crema: ¾ cup (105 g) raw cashews, soaked in hot water for 30 minutes and drained
- ½ cup (120 ml) water
- 2 tablespoons fresh lime juice
- 1 small garlic clove
- ¼ teaspoon salt
- To serve: fresh cilantro, lime wedges, pickled red onion (optional)
Method
- Heat the oven to 220°C (425°F). Toss the sweet potato with the oil, 1 teaspoon cumin, paprika, chili powder and salt. Roast in a single layer for 25–30 minutes, turning halfway, until tender and caramelized.
- Blend the soaked cashews, water, lime juice, garlic and salt until completely smooth. Add a little more water if needed for a drizzle.
- Warm the black beans in a small pan with ½ teaspoon cumin and a splash of water for 3–4 minutes. Season to taste.
- Warm the tortillas in a dry skillet for about 30 seconds per side.
- Fill each tortilla with beans and sweet potato, drizzle with crema, and finish with cilantro, pickled onion and a squeeze of lime.
Notes & storage
Contains tree nuts (cashews). Check tortilla labels if you need gluten-free.
Quick pickled onion: thinly slice 1 red onion and cover with ½ cup vinegar, ½ cup warm water, 1 tablespoon sugar and 1 teaspoon salt. Ready in 30 minutes; refrigerate for up to 1 week.
Leftover filling and crema keep, separately and refrigerated, for up to 3 days.
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