Sweet Potato & Black Bean Tacos with Guava-Lime Crema

by sarah | Mar 1, 2026 | early spring, March 01-07, 2026 | 0 comments

These tacos are a total flavor bomb in the best way possible. We're roasting sweet potato cubes with cumin and garlic until they're caramelized and almost candy-like, then piling them into warm tortillas with seasoned black beans, tangy cabbage slaw, creamy avocado, and crunchy toasted pepitas. But the real star? This incredible guava-lime crema that's sweet, tangy, and so pretty with its pink hue from the guava fruit spread. It pulls everything together and makes these tacos taste special. For our vegetarian, the black beans and pepitas provide plenty of protein (and the sweet potatoes are so hearty and satisfying). For everyone else, we're adding seasoned ground turkey that's been brightened up with lime juice. These come together in 25 minutes, which makes them perfect for busy weeknights, but they feel exciting and different enough that nobody will think "oh, tacos again." Plus, everyone can build their own, which makes dinner interactive and fun.

Sweet Potato & Black Bean Tacos with Guava-Lime Crema

Roasted sweet potato and black bean tacos with tangy cabbage slaw, creamy avocado, crunchy pepitas, and a sweet-tart guava-lime crema. The vegetarian version is hearty and protein-packed, while the non-vegetarian version adds seasoned ground turkey.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Course
Cuisine: California, Mexican
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes:
  • 1 large sweet potato peeled and cubed (about 2 cups)
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika optional
  • Salt and pepper
For Black Beans (Vegetarian Protein):
  • 2 cans black beans 15 oz each, drained and rinsed
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tbsp lime juice
  • Salt
For Cabbage Slaw:
  • 2 cups shredded cabbage
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1 tbsp olive oil
  • Salt
For Guava-Lime Crema:
  • 1/2 cup sour cream or Greek yogurt
  • 2 tbsp guava fruit spread
  • 1/2 lime juiced
  • Pinch of salt
For Assembly:
  • 8-9 flour tortillas
  • 2 avocados sliced
  • 1/4 cup pepitas pumpkin seeds
  • Extra cilantro for garnish
  • Lime wedges for serving
For Ground Turkey (Athlete & Adult Protein):
  • 12 oz ground turkey dark meat preferred
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tbsp lime juice
  • Salt and pepper

Method
 

  1. Roast the sweet potatoes: Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss sweet potato cubes with 2 tbsp olive oil, cumin, garlic powder, smoked paprika if using, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized with crispy edges. The sweet potatoes should be golden brown and easily pierced with a fork.
  2. Prepare the black beans: While sweet potatoes roast, heat the drained black beans in a small saucepan over medium heat. Add cumin, garlic powder, lime juice, and a pinch of salt. Stir and let simmer for 5 minutes until heated through and flavors meld. Taste and adjust seasoning. Keep warm. For extra creaminess, you can mash about 1/4 of the beans with the back of a spoon.
  3. Make the cabbage slaw: In a bowl, combine shredded cabbage, chopped cilantro, lime juice, olive oil, and a pinch of salt. Toss well and let sit at room temperature while you finish the other components. The lime juice will lightly pickle the cabbage and make it tender. Taste and add more lime or salt if needed - it should be bright and tangy.
  4. Make the guava-lime crema: In a small bowl, whisk together sour cream (or Greek yogurt), guava fruit spread, lime juice, and a pinch of salt until smooth. The guava adds a beautiful pink color and sweet-tart flavor. If it's too thick, thin with a tiny bit of water or more lime juice. Taste and adjust - it should be sweet, tangy, and creamy. Transfer to a squeeze bottle or small bowl for serving.
  5. Cook the ground turkey (if using): Heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Season with cumin, garlic powder, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. The turkey should be nicely browned with some crispy bits. Remove from heat and squeeze lime juice over it. Toss to combine. Taste and adjust seasoning.
  6. Warm the tortillas: Heat tortillas directly over a gas flame for 15-20 seconds per side until lightly charred and pliable (or warm in a dry skillet for 30 seconds per side, or wrap in foil and warm in the oven for 5 minutes). Stack them and wrap in a clean kitchen towel to keep warm.
  7. Toast the pepitas: In a small dry skillet over medium heat, toast the pepitas for 2-3 minutes, stirring frequently, until they puff up slightly and become fragrant. They'll start to pop a bit. Remove from heat immediately and sprinkle with a tiny pinch of salt.
  8. Assemble and serve: Set up a taco bar with all components! For vegetarian tacos: Layer warm tortilla with roasted sweet potatoes, a generous scoop of seasoned black beans, cabbage slaw, sliced avocado, toasted pepitas, and a drizzle of guava-lime crema. Top with extra cilantro. For athlete & adult tacos: Layer tortilla with roasted sweet potatoes (they can still have some!), seasoned ground turkey, cabbage slaw, avocado, pepitas, and guava-lime crema. Serve with lime wedges on the side for squeezing. Everyone can build their own tacos to their preference!

Notes

CHEF'S TIPS:
SWEET POTATO TECHNIQUE:
- Cut into uniform 3/4-inch cubes so they cook evenly
- Don't skip the flip halfway through - you want caramelization on multiple sides
- High heat creates those crispy, caramelized edges that make them irresistible
BLACK BEAN TIPS:
- Mashing some of the beans creates a creamier texture that helps them stick to the taco
- The lime juice at the end brightens the flavor significantly
- Make sure they're well-seasoned - taste and adjust!
THE MAGIC OF THE SLAW:
- The acid from the lime juice lightly pickles the cabbage and makes it tender
- Let it sit for at least 5 minutes before serving
- The crunch of the slaw is essential for taco texture contrast
GUAVA-LIME CREMA:
- This unique sauce is what makes these tacos special!
- The guava fruit spread adds sweetness that balances the spices
- You can make this up to 2 days ahead
- Drizzle it generously - it brings everything together
TORTILLA WARMING:
- Never serve cold tortillas - they'll crack and fall apart
- Charring them over an open flame adds amazing flavor
- Keep them wrapped in a towel so they stay pliable
ASSEMBLY ORDER MATTERS:
- Start with heartier ingredients (sweet potato, beans, turkey) on the bottom
- Add lighter ingredients (slaw, avocado) in the middle
- Finish with crema and pepitas on top
- This prevents the taco from getting soggy
MAKE-AHEAD & STORAGE:
- Sweet potatoes: Roast up to 1 day ahead, reheat before serving
- Black beans: Make up to 3 days ahead
- Slaw: Make up to 4 hours ahead
- Guava crema: Make up to 2 days ahead
- Turkey: Must be cooked fresh
- Assemble tacos right before eating
VARIATIONS:
- Add crumbled queso fresco or cotija cheese
- Try it with corn tortillas for a more traditional taco
- Add pickled red onions for extra tang
- Make it spicier with jalapeños or hot sauce

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