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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft half-baked sweet potatoes stuffed with smoky black beans and topped with a tangy lime crema, wrapped in warm corn tortillas for a nutritious taco option. This mexican-inspired tacos & burritos (vegetarian, gluten free) ready in about 40 minutes pairs medium sweet potatoes, canned, drained and rinsed black beans, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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: 30 min Serves 3 Mexican cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°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 still firm enough to hold shape.
  2. Step 2: While sweet potatoes bake, combine 1 cup drained black beans, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tbsp olive oil, and 1/4 tsp salt in a bowl. Mix well.
  3. Step 3: In a small bowl, stir together 1/4 cup sour cream, 1 tbsp fresh lime juice, and 1 tbsp chopped cilantro to make lime crema.
  4. Step 4: Once sweet potatoes are cool enough to handle, slice each in half lengthwise and scoop out half the flesh, leaving a 1/4-inch border.
  5. Step 5: Mix scooped sweet potato flesh with seasoned black beans and spoon the mixture back into the potato skins.
  6. Step 6: Warm 6 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
  7. Step 7: Assemble tacos by placing stuffed sweet potato halves on tortillas, drizzling with lime crema, and topping with remaining cilantro and optional thinly sliced jalapeño. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Half-Baked Sweet Potato and Black Bean Tacos with Lime 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 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 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 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 Lime Crema vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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