Cumin-Spiced Sweet Potato and Black Bean Tacos
Warm, spicy tacos filled with roasted sweet potatoes and black beans, topped with avocado and cilantro for freshness. This mexican-inspired vegetarian (vegetarian, gluten-free) ready in about 40 minutes pairs medium sweet potatoes, (15 oz, drained) black beans, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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 sweet potatoes
- 1 can (15 oz, drained) black beans
- 8 corn tortillas
- 1 tsp cumin
- 2 tbsp olive oil
- 1 large avocado
- 1/4 cup chopped fresh cilantro
- 1 lime
Instructions
- Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 1/2-inch cubes, toss with 2 tbsp olive oil, 1 tsp cumin, and 1/4 tsp salt, then spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
- Step 2: Warm 8 corn tortillas in a dry skillet for 30 seconds per side.
- Step 3: Mix 1 can (15 oz) drained black beans with roasted sweet potatoes, stirring gently to combine.
- Step 4: Slice 1 large avocado and divide avocado slices and 1/4 cup chopped cilantro between tortillas. Top with sweet potato-black bean mixture and squeeze 1 lime over each taco.
- Step 5: Serve immediately with extra lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Sweet Potato and Black Bean 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 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 medium sweet potatoes from drying out.
Can I substitute ingredients in Cumin-Spiced 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 Cumin-Spiced 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.
Is Cumin-Spiced Sweet Potato and Black Bean Tacos vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order mexican delivery again.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
