Half-Baked Sweet Potato and Black Bean Tacos with Cilantro Lime Crema

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

Soft half-baked sweet potatoes stuffed with seasoned black beans and topped with a tangy cilantro lime crema for a vibrant taco twist. This mexican-inspired vegan (vegetarian) ready in about 45 minutes pairs medium sweet potatoes, black beans, drained and rinsed, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 10 min Cook: 35 min Serves 3 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Pierce 2 medium sweet potatoes with a fork and place on a baking sheet. Bake for 30 minutes until tender but still firm enough to hold their shape (half-baked).
  2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup drained black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally until warmed through and fragrant.
  3. Step 3: Warm 6 corn tortillas in a dry pan over medium heat for 30 seconds per side until pliable.
  4. Step 4: Slice the half-baked sweet potatoes lengthwise, gently mash the insides slightly with a fork, and fill each with the seasoned black beans.
  5. Step 5: In a small bowl, combine 1/2 cup Greek yogurt, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice. Drizzle this cilantro lime crema over the stuffed sweet potatoes before serving in tortillas.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 45 minutes (10 min prep + 35 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 Cilantro Lime 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 medium sweet potatoes from drying out.

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

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Cilantro Lime 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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