Gluten-Free Sweet Potato and Black Bean Tacos with Avocado Crema

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

Soft corn tortillas filled with spiced roasted sweet potatoes and black beans, topped with a cooling avocado crema for a satisfying gluten-free taco night. This mexican-inspired gluten free (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 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated. Spread on a baking sheet in a single layer and roast for 25 minutes, stirring halfway through, until tender and slightly caramelized.
  2. Step 2: While sweet potatoes roast, prepare avocado crema by blending 1 ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp fresh lime juice, 1 minced garlic clove, 1/4 tsp salt, and 2 tbsp chopped fresh cilantro in a food processor until smooth and creamy.
  3. Step 3: Warm 8 gluten-free corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and fragrant.
  4. Step 4: To assemble tacos, evenly distribute roasted sweet potatoes and 1 cup drained black beans onto each tortilla. Drizzle with avocado crema and garnish with additional cilantro if desired. Serve immediately.

Frequently asked questions

How long does Gluten-Free Sweet Potato and Black Bean Tacos with Avocado Crema 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 Gluten-Free 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 olive oil from drying out.

Can I substitute ingredients in Gluten-Free 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 Gluten-Free 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 Gluten-Free Sweet Potato and Black Bean Tacos with Avocado Crema gluten free?

Yes — this recipe is tagged gluten free, 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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