Crisp-Fried Sweet Potato and Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden sweet potato wedges and smoky black beans wrapped in warm corn tortillas with zesty lime crema. This mexican-inspired vegetarian ready in about 45 minutes pairs (15 oz), rinsed and drained black beans, warmed corn tortillas, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

★ 3.9 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Mexican cuisine 385 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss sweet potato wedges with 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp chili powder, and 1/4 tsp salt in a bowl until evenly coated.
  2. Step 2: Spread wedges in a single layer on a baking sheet and roast at 425°F for 20-25 minutes, flipping once, until edges are crisp and tender.
  3. Step 3: While potatoes roast, mix mashed avocado, 2 tbsp lime juice, and 1/4 cup cilantro in a small bowl to make crema.
  4. Step 4: Warm black beans in a saucepan over medium heat until simmering, then stir in 1/4 tsp cumin.
  5. Step 5: Assemble tacos: layer roasted sweet potatoes, black beans, and a spoonful of avocado crema on each tortilla, then fold and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Crisp-Fried Sweet Potato and Black Bean Tacos take to make?

Total time is about 45 minutes (20 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 Crisp-Fried Sweet Potato and 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 warmed corn tortillas from drying out.

Can I substitute ingredients in Crisp-Fried Sweet Potato and 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 Crisp-Fried Sweet Potato and 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.

What goes well with Crisp-Fried Sweet Potato and Black Bean Tacos?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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