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

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 recipe (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.

Ingredients

• 2 cups small sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup black beans, drained and rinsed
• 8 corn tortillas (gluten-free)
• 1 ripe avocado
• 1/4 cup plain Greek yogurt
• 1 tbsp fresh lime juice
• 1 garlic clove
• 2 tbsp fresh cilantro, chopped
• 1/4 tsp salt (for crema)

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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.