The sweet potato transforms from humble to hero in this delicious vegetarian taco. Its subtle flavor and smooth texture invite you to slather on the Spicy Serrano Avocado Sauce, featuring our own Serrabanero Green Hot Sauce. Pro Tip: Leave off the cheese if you want to go fully vegan.

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.

Servings: 4


Spicy Serrano Avocado Sauce

1 Avocado  

2 tablespoons water, or more to thin out 

3 tablespoons lime juice 

1 cup packed fresh cilantro  

1 teaspoon salt, to taste 

3-4 tablespoons Serrabanero Green Hot Sauce 


2 medium sweet potatoes, cut into 1/2 -inch cubes 

2 tablespoon canola oil 

1/2 teaspoon salt 

1 teaspoon chili powder  

1/2 teaspoon cumin 

1/2 medium yellow onion, diced 

1 clove garlic, minced 

1 can black beans, drained and rinsed 

10 tortillas 

Optional toppings: Fresh cilantro, cotija cheese, lime wedges 


Spicy Serrano Avocado Sauce 

In food processor or blender, add avocado, Serrabanero Green Hot Sauce, and water. Blend until creamy. Add remaining ingredients and puree until smooth.  


Preheat oven to 425°

In a medium-sized bowl, toss the sweet potatoes, oil, salt, cumin, and chili powder. Spread on a baking sheet evenly. Bake in oven for 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp edges.  

While sweet potatoes are roasting, heat 2 tbsp oil in a medium saucepan, and sauté the onions and ½ tsp salt until soft and translucent (about 5-7 minutes). Add garlic and saute for 2 more minutes. Add in beans.  

Cook, stirring occasionally, until beans are soft and seasoned, about 8-10 minutes. If beans are dry, add a splash of water. Add salt to taste.  

Warm tortillas in a dry skillet. Layer taco with sweet potatoes and black beans. Add the Spicy Serrano Avocado Sauce. Top with cotija cheese, lime wedge, fresh cilantro, and any other favorite taco topping! 

0/5 (0 Reviews)