Fiber-Rich Black Bean and Sweet Potato Tacos

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

Soft corn tortillas filled with roasted sweet potatoes and seasoned black beans, topped with fresh avocado and a lime crema for a wholesome taco night. This mexican-inspired tacos & burritos (vegetarian) ready in about 45 minutes pairs olive oil, ground cumin, smoked paprika 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.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and caramelized, stirring halfway.
  2. Step 2: While sweet potatoes roast, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally. Season with an additional pinch of salt if needed.
  3. Step 3: In a small bowl, mix 1/4 cup plain Greek yogurt with 1 tbsp lime juice and 2 tbsp chopped cilantro to create a tangy lime crema.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
  5. Step 5: Assemble tacos by layering roasted sweet potatoes, black beans, sliced 1 medium avocado, a spoonful of lime crema, and 1/4 cup finely chopped red onion evenly across the tortillas. Serve immediately.

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Frequently asked questions

How long does Fiber-Rich Black Bean and Sweet Potato Tacos take to make?

Total time is about 45 minutes (15 min prep + 30 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 Fiber-Rich 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 olive oil from drying out.

Can I substitute ingredients in Fiber-Rich 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 Fiber-Rich 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.

Is Fiber-Rich Black Bean and Sweet Potato Tacos 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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