Half-Baked Sweet Potato and Black Bean Tacos with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft half-baked sweet potatoes stuffed with smoky black beans and topped with a cooling avocado lime crema, perfect for a satisfying vegetarian taco night. This mexican-inspired vegetarian (vegetarian) ready in about 40 minutes pairs whole medium sweet potatoes, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 30 min Serves 2 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Pierce 2 medium sweet potatoes with a fork several times and bake directly on the oven rack for 25 minutes until slightly softened but still firm (half-baked).
  2. Step 2: Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 cup black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook, stirring, for 5 minutes until beans are heated through and fragrant.
  3. Step 3: In a blender or small bowl, blend 1 whole ripe avocado, 1/4 cup Greek yogurt, 1 tbsp fresh lime juice, and 2 tbsp chopped cilantro until smooth and creamy.
  4. Step 4: Remove sweet potatoes from oven and slice each in half lengthwise. Carefully scoop out half of the flesh from each half, leaving a 1/4-inch border.
  5. Step 5: Mash the scooped sweet potato flesh and mix with the seasoned black beans. Spoon the mixture back into the sweet potato skins.
  6. Step 6: Warm 4 corn tortillas on a skillet over medium heat for 30 seconds per side. Serve the stuffed sweet potato halves with the warmed tortillas and drizzle generously with the avocado crema.

Frequently asked questions

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

Total time is about 40 minutes (10 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 Half-Baked 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 whole medium sweet potatoes from drying out.

Can I substitute ingredients in Half-Baked 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 Half-Baked Sweet Potato and Black Bean Tacos with Avocado Crema for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Half-Baked 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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