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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft half-baked sweet potatoes stuffed with black beans and topped with a tangy cilantro lime slaw for fresh, vibrant tacos. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs medium sweet potatoes, (15 oz) black beans, drained and rinsed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 30 min Serves 3 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Pierce 2 medium sweet potatoes several times with a fork and place on a baking sheet. Bake for 25 minutes until just tender but firm enough to hold their shape.
  2. Step 2: Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) drained black beans, 1/2 tsp ground cumin, and 1/2 tsp chili powder. Cook for 5 minutes until beans are heated through and fragrant.
  3. Step 3: In a medium bowl, combine 1/4 head shredded red cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1/4 cup Greek yogurt. Mix well and season with 1/2 tsp salt and 1/4 tsp black pepper to create the cilantro lime slaw.
  4. Step 4: Remove sweet potatoes from the oven, cut in half lengthwise, and gently scoop out half of the flesh to create a cavity.
  5. Step 5: Stuff each sweet potato half with the spiced black beans, then top with a generous spoonful of cilantro lime slaw.
  6. Step 6: Warm 6 small corn tortillas in a dry skillet for 30 seconds per side. Serve the stuffed sweet potato halves alongside tortillas for assembling open-faced tacos.

Frequently asked questions

How long does Half-Baked Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw 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 Cilantro Lime Slaw?

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 Slaw?

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 Slaw 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 Slaw 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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