Baked Mexican-Style Sweet Potato Tacos with Black Beans and Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted sweet potatoes and seasoned black beans stuffed in soft corn tortillas topped with creamy avocado and fresh cilantro. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs olive oil, chili powder, ground cumin 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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 cups diced sweet potatoes with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper in a bowl until evenly coated.
  2. Step 2: Spread sweet potatoes on a baking sheet in a single layer and roast for 25 minutes, tossing halfway through, until tender and slightly caramelized.
  3. Step 3: While sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 can drained black beans to the skillet, season with 1/2 tsp salt and cook for 5 minutes, stirring occasionally until warmed through.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  6. Step 6: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among tortillas, topping with slices from 1 large ripe avocado and sprinkling 1/4 cup fresh cilantro leaves on top.
  7. Step 7: Serve immediately with lime wedges for squeezing over the tacos.

Frequently asked questions

How long does Baked Mexican-Style Sweet Potato Tacos with Black Beans and Avocado 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 Tacos with Black Beans and Avocado?

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 Tacos with Black Beans and Avocado?

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 Tacos with Black Beans and Avocado 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 Tacos with Black Beans and Avocado vegetarian?

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

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