Sweet Potato Tacos with Lime Crema

$5.14 recipe / $1.29 serving
by Beth - Budget Bytes
4.90 from 37 votes
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Tacos are one of my favorite summer quick dinner fixes. They don’t have to be complicated and they’re not too heavy. Fresh toppings keep the meal light and summery, and allow for personalization. And while tacos are usually meat-centric, these Sweet Potato Tacos are a great example that you can make a great taco even without meat!

Overhead view of four sweet potato tacos in a white dish with limes and cilantro

What’s in a Sweet Potato Taco?

To fill these Sweet Potato Tacos I made a quick sweet potato and black bean hash, then topped the tacos with an insanely light and fresh lime crema. Okay, so it’s not actually Mexican crema, but it’s a lime flavored sour cream that you can substitute for real crema if your grocery store doesn’t carry a large selection of Hispanic ingredients. At any rate, the lime crema is what really makes these Sweet Potato Tacos special and I found it so irresistible that I had a hard time not licking it off the spoon. It’s so goooood.

What Kind of Tortillas Should I Use?

Traditionally, tacos are made with corn tortillas, but this recipe is flexible and you can use flour tortillas if that’s what you prefer. Either way, toasting the tortillas a little beforehand really amplifies their flavor and adds a lot to the taco!

What Else Can I Add to the Tacos?

Want to get extra fancy? Try adding some thinly sliced jalapeños, avocados, or pickled red onions to the top of these Sweet Potato Tacos!

What to Serve with Sweet Potato Tacos

I served these Sweet Potato Tacos with Cilantro Lime Rice and some fresh Pico de Gallo, which you can either serve on the side or add to the taco itself. Cilantro Lime Coleslaw would also make an awesome side dish for these tacos!

Overhead view of sweet potato tacos in a serving dish with lime and cilantro
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Vegetarian Sweet Potato Tacos with Lime Crema

4.90 from 37 votes
These light and refreshing Sweet Potato Tacos are filled with a simple sweet potato and black bean hash, and topped with a tangy lime crema. 
These light and refreshing Sweet Potato Tacos are filled with a simple sweet potato and black bean hash, and topped with a tangy lime crema. BudgetBytes.com
Servings 4 (2 tacos per serving)
Prep 20 minutes
Cook 20 minutes
Total 40 minutes

Ingredients

Lime Crema

  • 8 oz. sour cream ($0.83)
  • 1 fresh lime ($0.69)
  • 1/4 tsp salt ($0.02)
  • 1 clove garlic ($0.08)

Tacos

  • 1 Tbsp olive oil ($0.13)
  • 2 cloves garlic ($0.32)
  • 1.25 lbs. sweet potato ($1.22)
  • 1 15oz. can black beans ($0.59)
  • 1 tsp ground cumin ($0.10)
  • Salt and Pepper to taste ($0.05)
  • 2 green onions ($0.19)
  • 1/4 bunch fresh cilantro (optional) ($0.17)
  • 8 small (taco sized) tortillas ($0.75)
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Instructions 

  • Prepare the crema first to allow the flavors time to blend. Mince one clove of garlic and use a zester or small holed cheese grater to scrape the thin layer of green zest from the lime. Add the minced garlic, 1 tsp of the zest, about 1 tsp of the lime juice, and 1/4 tsp salt to the sour cream. Stir the ingredients to combine then refrigerate until ready to use.
  • Peel the sweet potatoes, then cut them into small cubes (about 1/4 to 1/2 inch square). Heat a large skillet over medium flame, then add the olive oil and two cloves of minced garlic. Sauté the garlic for about a minute or just until it becomes fragrant. Add the diced sweet potato and a couple tablespoons of water. Sauté the sweet potato until they become soft and just begin to fall apart. Add another couple tablespoons of water during cooking if the skillet becomes dry before the sweet potatoes are soft.
  • Meanwhile, drain and rinse the can of black beans. Once the sweet potatoes are soft, add the black beans to the skillet. Season with the cumin, and salt and pepper to taste. Sauté just until the beans are heated through.
  • Slice the green onions and pull the cilantro leaves from the stems. Roughly chop the cilantro. Stir the sliced green onions into the skillet. Add the cilantro to the skillet if desired, or use it to top each taco.
  • Prior to filling each tortilla, heat them in a dry skillet until slightly browned and crisp on each side, or carefully toast them over an open flame. Smear a small amount of the lime crema down the center of the tortilla, then top with a scoop of the sweet potato and black bean hash. Add fresh cilantro if desired.

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Nutrition

Serving: 2TacosCalories: 655.85kcalCarbohydrates: 88.6gProtein: 18.75gFat: 26.48gSodium: 1502.13mgFiber: 17.4g
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Scroll down for the step by step photos!

A hand holding a sweet potato taco close to the camera

How to Make Sweet Potato Tacos – Step by Step Photos

Lime Crema ingredients in a small bowl

Make the lime crema first so the flavors have time to blend. Mince one clove of garlic and use a zester or a small holed cheese grater to remove the thin layer of green zest from the lime. Add 1 tsp of the zest and about 1 tsp of the lime juice to the sour cream, along with the minced garlic and 1/4 tsp salt. Stir the ingredients to combine, then refrigerate the crema until you’re ready to use it.

Sauté Garlic in a skillet

Heat a large skillet over medium flame, then add 1 Tbsp olive oil and 2 cloves of minced garlic. Sauté for one minute or just until the garlic becomes nice and fragrant.

Sauté Sweet PotatoesPeel and dice a sweet potato (about 1.25 lbs.) into small 1/4-1/2″ cubes. You want the cubes to be very small so they cook quickly. Add them to the skillet, along with a couple tablespoons of water to generate steam. Sauté the sweet potatoes until they are soft. Add more water, if needed, if the skillet dries up. The steam will help soften the sweet potatoes.

Add Black Beans to sweet potatoes and Season

While the sweet potatoes are cooking, drain and rinse one 15oz. can of black beans. Once the potatoes are soft, add the black beans, 1 tsp of cumin, and salt and pepper to taste. Sauté the skillet for a few minutes more, or just until the beans are heated through.

Add Green Onions and Cilantro

Slice two green onions and roughly chop 1/4 bunch of cilantro. Fold the green onions into the sweet potato has and sprinkle the cilantro on top, if desired.

Toast Tortillas on open flame

Whether you’re using flour or corn tortillas, I find that you get a lot more flavor and strength (to hold all those delicious fillings) if you toast the tortillas first. You can do this in a dry skillet, or over an open flame. Doing this over an open flame goes really fast and requires a lot of attention, so if you’re not comfortable you can just lay the tortillas in a skillet, one by one, until they get toasty on each side. The skillet is slower and there is less room for error, but they don’t get quite as blackened.

Spread lime crema on tortillas

Once the tortillas are toasted, it’s time to build the Sweet Potato Tacos! Smear a little lime crema down the center of each tortilla.

Add sweet potato and black bean mixture to taco

Add a little scoop of the sweet potato hash…

Top taco with lime juice

Add a squeeze of lime…

Sweet Potato Tacos Finished on a wooden cutting board

And finish with an extra little sprinkle of cilantro. And maybe more of that amazing lime crema, because it’s just that good.

A hand picking up a sweet potato taco out of the serving dish

Excuse me while I just grab one of these… 

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Comments

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    1. Technically, it will work, but I think the flavor would be much better with sour cream. And if you do try Greek yogurt, I wouldn’t suggest using a fat free yogurt. You need the creaminess to balance the lime and acid.

  1. We liked these. I precooked the sweet potatoes in the oven for about 25 minutes because I find it difficult to cut raw sweet potato. I used regular onion instead of green to bulk up the filling. I also added some leftover pork tenderloin we had, but it would also be good without meat. We had some peach salsa in the fridge and that was pretty tasty as a topping and we liked the lime crema.

  2. This is AMAZING. The crema is right on the spot.
    Keep coming back to this recipe over and over again

  3. these were sooo great! made them for a party of 20 people and got rave reviews :) everyone loved the lime crema.

  4. I love all your taco recipes! I’ve been meaning to make these for awhile and finally did last night. Added some avocado and they were delicious!

  5. Could you substitute cumin for anything else? I don’t use it often so don’t have it in my pantry.

  6. Just had these for dinner! My boyfriend is the pickiest eater and he made a face when I told him we were having sweet potato tacos, but he loved them so much he ate three! SO GOOD. I added pre-cooked chicken for a little protein boost. This recipe is being bookmarked for sure.

  7. I didn’t think I liked sweet potatoes until I gave this a try. So yummy! I made the breakfast variation with a fried egg (plus a mandatory drizzle of hot sauce!) before reading the comments, but it seems I wasn’t the first to think of the idea—great minds and all. :)

  8. Wonderful!!! Like a few other commenters, I am not a fan of sour cream but I love this crema! Great dish, very filling – love the combo of sweet potatoes and beans!

  9. So great! Thank you for the easy and delicious recipes! I have yummy leftovers for the next 2-3 days and it rocks!

  10. Beth, these tacos are amazing! The crema definitely took it to the next level of magical deliciousness. Thanks!!

  11. Hi Beth, what would (cheap) ideas would you have for some additional protein? This looks so good, I’m gonna have to try it out unaltered first :)

    1. You could try adding extra beans, some chopped up rotisserie chicken, or if you can get a low priced ground turkey that would also be good. You’ll want to up the spices, though, if you’re adding extra volume. :)

  12. Yummy, Yummy, Yummy!!!!!! Really delicious and the whole family gave it 5 stars. Thanks for all you do!!!