Best of the Harvest Sweet Potato & Black Bean Tacos
A vibrant, plant-powered taco filling with roasted sweet potatoes, smoky black beans, and fresh avocado, embodying the 'best' of seasonal produce. This mexican-inspired vegetarian (vegan) ready in about 50 minutes pairs olive oil, cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.
Ingredients
- 2 cups peeled and diced into 1/2-inch cubes sweet potatoes
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 can (15 oz), drained and rinsed black beans
- 1/2 cup finely diced red onion
- 1 medium, minced jalapeño
- 1, juiced lime
- 1, sliced avocado
- 8 corn tortillas
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Toss sweet potato cubes with 1 tbsp olive oil, cumin, smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Roast at 425°F for 25-30 minutes until tender and caramelized, stirring once halfway.
- Step 2: While potatoes roast, heat remaining 1 tbsp olive oil in a skillet over medium heat. Sauté red onion and jalapeño for 3-4 minutes until softened. Add black beans and cook for 5 minutes, mashing slightly with a spoon.
- Step 3: Stir lime juice and 1/4 cup cilantro into the beans. Add roasted sweet potatoes and toss gently to combine.
- Step 4: Warm tortillas, fill with sweet potato-bean mixture, top with avocado slices and remaining cilantro. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best of the Harvest Sweet Potato & Black Bean Tacos take to make?
Total time is about 50 minutes (20 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 Best of the Harvest Sweet Potato & 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 Best of the Harvest Sweet Potato & 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 Best of the Harvest Sweet Potato & 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 Best of the Harvest Sweet Potato & Black Bean Tacos vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
