Equal-Portion Sweet Potato and Black Bean Tacos
Tender sweet potato and black beans seasoned with cumin and chili powder, perfectly balanced in warm corn tortillas. This mexican-inspired vegetarian ready in about 45 minutes pairs diced into 1/2-inch cubes sweet potato, rinsed and drained black beans, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cups, diced into 1/2-inch cubes sweet potato
- 2 cups, rinsed and drained black beans
- 1 medium, diced onion
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- to taste salt
- to taste black pepper
- 8 corn tortillas
- 1, sliced avocado
- 1/4 cup, chopped cilantro
- 1, quartered lime
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and cook for 3 minutes until translucent. Stir in 2 cups diced sweet potato, 2 cups rinsed black beans, 1 tsp cumin, 1/2 tsp chili powder, salt, and pepper. Cook for 15-18 minutes, stirring occasionally, until sweet potato is tender and mixture is heated through.
- Step 2: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Spoon 3/4 cup sweet potato and bean mixture onto each tortilla.
- Step 3: Top each taco with 2 slices avocado, 1 tbsp chopped cilantro, and a squeeze of lime juice. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Equal-Portion 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 Equal-Portion 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, diced onion from drying out.
Can I substitute ingredients in Equal-Portion 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 Equal-Portion 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 Equal-Portion 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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
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