Cumin-Spiced Black Bean and Sweet Potato Tacos
Warm, hearty tacos featuring slow-roasted sweet potatoes and smoky black beans, topped with avocado and lime crema for a vibrant vegetarian dish. This mexican-inspired vegetarian ready in about 40 minutes pairs peeled and diced sweet potatoes, (15 oz), rinsed black beans, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 lbs, peeled and diced sweet potatoes
- 1 can (15 oz), rinsed black beans
- 1 tbsp cumin
- 1 tsp chili powder
- 1, juiced lime
- 1, mashed avocado
- 8, corn tortillas
- 1/4 cup, chopped cilantro
- 1/4 cup sour cream
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 lbs diced sweet potatoes with 1 tbsp olive oil, 1 tbsp cumin, 1 tsp chili powder, and salt. Roast for 25 minutes until tender and caramelized.
- Step 2: While potatoes roast, heat black beans in a small saucepan with 1/4 cup water, 1 tbsp cumin, and 1 tsp chili powder for 5 minutes until warmed through.
- Step 3: Mix mashed avocado with 1 lime's juice and 1/4 cup chopped cilantro to make crema.
- Step 4: Warm tortillas according to package instructions. Assemble tacos by layering roasted sweet potatoes, black beans, and a dollop of avocado crema on each tortilla.
- Step 5: Top with extra cilantro and a drizzle of sour cream before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Black Bean and Sweet Potato Tacos 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 Cumin-Spiced Black Bean and Sweet Potato 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 (15 oz), rinsed black beans from drying out.
Can I substitute ingredients in Cumin-Spiced Black Bean and Sweet Potato 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 Cumin-Spiced Black Bean and Sweet Potato 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 Cumin-Spiced Black Bean and Sweet Potato 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.
What others are saying
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
