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

By , Test Kitchen Director · 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 (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. 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
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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.

Equipment for this recipe

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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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