Budget Sweet Potato & Black Bean Tacos
A vibrant, protein-rich taco filling made with affordable pantry items and seasonal vegetables. This Mexican-inspired quick recipe (vegetarian), ready in about 30 minutes, pairs sweet potatoes, black beans, corn kernels 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.
Ingredients
- 2 medium, peeled and diced sweet potatoes
- 1 can (15 oz), drained black beans
- 1 cup frozen corn kernels
- 1/2 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 tablespoon lime juice
- 8 small corn tortillas
- 1, sliced avocado
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat a large skillet over medium-high heat. Add 2 diced medium sweet potatoes and cook for 8 minutes, stirring occasionally, until golden and slightly caramelized.
- Step 2: Add 1/2 finely chopped medium onion and 2 minced garlic cloves to the skillet. Cook for 2 minutes until onion is translucent. Stir in 1 teaspoon cumin, 1/2 teaspoon chili powder, 1 can (15 oz) drained black beans, and 1 cup frozen corn kernels. Cook for 5 minutes until heated through.
- Step 3: Stir in 1 tablespoon lime juice, then remove from heat. Serve warm in 8 small corn tortillas topped with sliced avocado.
