Creamy Black Bean & Sweet Potato Tacos with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A protein-packed vegetarian taco bowl featuring smoky roasted sweet potatoes, creamy black beans, and a vibrant avocado sauce. This mexican-inspired vegetarian (vegetarian) ready in about 40 minutes pairs (15 oz), drained and rinsed black beans, olive oil, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, 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.

★ 3.5 (15 ratings) Prep: 15 min Cook: 25 min Serves 2 Mexican cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tbsp olive oil, cumin, smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: Roast for 20-25 minutes until sweet potatoes are golden and tender, flipping halfway through.
  3. Step 3: While potatoes roast, heat a small skillet over medium heat. Add black beans and cook for 3-4 minutes until slightly crispy, stirring occasionally.
  4. Step 4: Blend avocado, lime juice, 2 tbsp water, 1/4 tsp salt, and a pinch of cumin in a food processor until smooth and creamy (about 1 minute).
  5. Step 5: Warm tortillas in a dry skillet for 30 seconds per side until pliable. Assemble tacos with roasted sweet potatoes, black beans, and a dollop of avocado crema. Top with chopped cilantro and extra lime wedges.

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Frequently asked questions

How long does Creamy Black Bean & Sweet Potato Tacos with Avocado Crema take to make?

Total time is about 40 minutes (15 min prep + 25 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 Creamy Black Bean & Sweet Potato Tacos with Avocado Crema?

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 Creamy Black Bean & Sweet Potato Tacos with Avocado Crema?

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 Creamy Black Bean & Sweet Potato Tacos with Avocado Crema for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Creamy Black Bean & Sweet Potato Tacos with Avocado Crema 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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