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4 from 8 votes

Sweet Potato Tacos with Avocado Crema and Goat Cheese

These tacos filled with spiced sweet potatoes, goat cheese and rich avocado crema are fast, vegetarian, gluten-free and come together in under 30 minutes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: Tex Mex
Keyword: easy dinner, gluten free, tacos, vegetarian
Servings: 4 Servings
Calories: 537kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00


  • Skillet
  • Food Processor


Avocado Crema:

  • 1 Avocado
  • ¼ cup Cilantro Leaves
  • ¼ cup Sour Cream (or Mexican Crema)
  • 2 teaspoon Lime Juice
  • ½ teaspoon Salt
  • 1 clove Garlic (optional)
  • ½ Jalapeno (optional)


  • 1 tablespoon Cooking Oil
  • 2 small Sweet Potatoes, cubed
  • 1 15 oz can Black Beans, rinsed and drained
  • 1 ½ tablespoon Taco Seasoning (see note)
  • 12 Taco-Sized Tortillas (flour or corn; use gluten-free corn if needed)
  • 1 heart Romaine Lettuce, chopped
  • 4 oz Goat Cheese, crumbled (can substitute feta cheese)


  • To make the avocado crema, combine all ingredients listed under avocado crema in the bowl of a food processor and blend until smooth. Taste and add additional salt, if needed. (Note: garlic and jalapeño add additional flavor, but only use them if they are flavors you like. A blender will work here, but you may need to add a splash of water to help bring everything together.) Refrigerate for up to 4 hours.
  • Heat a skillet over medium heat.
  • Add cooking oil and then sweet potatoes and saute until they are beginning to turn golden brown, 2 to 3 minutes. Add 2 tablespoon of water to the pan and cover it with a lid or foil. Steam the sweet potatoes until tender, about 5 minutes.
  • Remove the lid and add black beans and taco seasoning. Saute until seasoning is fragrant and beans are heated through.
  • Cover the tortillas with a slightly damp paper towel and microwave until warm, 15 to 20 seconds.
  • Assemble tacos by filling tortillas with romaine, sweet potato / black bean mixture, crumbled goat cheese and then topping with avocado crema.


Store-bought taco seasoning works just fine here, but if you want to toss together your own, just combine:
1 tablespoon Chili Powder (I like Ancho Chili Powder with gives it a bit more smoky flavor)
1 teaspoon Smoked Paprika
1 teaspoon Ground Cumin
½ teaspoon Dried Oregano
¼ teaspoon Garlic Powder


Serving: 3g | Calories: 537kcal | Carbohydrates: 66g | Protein: 15g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 1138mg | Potassium: 655mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9832IU | Vitamin C: 10mg | Calcium: 184mg | Iron: 4mg