Cumin-Spiced Sweet Potato and Black Bean Tacos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Warm, smoky sweet potatoes and earthy black beans nestle in corn tortillas, topped with a cool avocado crema for a vibrant, protein-packed meal. This mexican (vegetarian) ready in about 35 minutes pairs sweet potatoes, (15 oz) black beans, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and dice 1.5 lbs sweet potatoes into 1/2-inch cubes. Rinse and drain 1 can (15 oz) black beans. Heat a skillet over medium-high, add sweet potatoes, then stir in 1 tsp cumin, 1/2 tsp chili powder, and 1/4 cup water. Cover and cook for 15 minutes, stirring occasionally, until tender.
  2. Step 2: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Assemble tacos by placing 1/4 cup sweet potato mixture on each tortilla, then topping with 2 tbsp drained black beans, 1/4 cup sliced red onion, and 2 tbsp chopped cilantro.
  3. Step 3: Blend 1 large avocado, juice of 1 lime, 1/4 cup sour cream, and 2 tbsp chopped cilantro until smooth. Drizzle over assembled tacos before serving.

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Frequently asked questions

How long does Cumin-Spiced Sweet Potato and Black Bean Tacos with Avocado Crema take to make?

Total time is about 35 minutes (15 min prep + 20 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 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 sweet potatoes from drying out.

Can I substitute ingredients in Cumin-Spiced Sweet Potato and Black Bean 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 Cumin-Spiced Sweet Potato and Black Bean Tacos with Avocado Crema 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 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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