Baked Mexican-Style Sweet Potato and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with roasted sweet potatoes and black beans, topped with fresh avocado and a tangy lime crema for a colorful vegetarian taco night. This mexican-inspired vegetarian (vegetarian, gluten free if corn tortillas used) ready in about 40 minutes pairs olive oil, ground cumin, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon salt. Spread on a baking sheet and roast for 25 minutes, flipping halfway until tender and slightly caramelized.
  2. Step 2: Warm 8 small corn tortillas wrapped in foil in the oven during the last 5 minutes of roasting.
  3. Step 3: In a small bowl, combine 1/2 cup Greek yogurt with 2 tablespoons lime juice and 1/4 cup chopped cilantro to create a tangy lime crema.
  4. Step 4: To assemble tacos, fill each warm tortilla with roasted sweet potatoes and 1 can (15 oz) drained and rinsed black beans. Top with sliced avocado from 1 large avocado and drizzle with the lime crema.
  5. Step 5: Serve immediately with extra cilantro and lime wedges if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Baked Mexican-Style Sweet Potato and Black Bean Tacos take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Mexican-Style Sweet Potato and Black Bean Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Mexican-Style Sweet Potato and Black Bean Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Mexican-Style Sweet Potato and Black Bean Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Mexican-Style Sweet Potato and Black Bean Tacos vegetarian?

Yes — this recipe is tagged vegetarian, gluten free if corn tortillas used based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes