Half-Cooked Black Bean and Sweet Potato Tacos
Tacos filled with tender black beans and roasted sweet potatoes, finished with a spicy crema and avocado slices for a creamy contrast. This latin american-inspired breakfast (vegetarian) ready in about 50 minutes combines (15 oz), drained black beans, medium, cubed sweet potatoes, (6-inch) corn tortillas tortillas into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 380 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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
- 1 can (15 oz), drained black beans
- 2 medium, cubed sweet potatoes
- 8 (6-inch) corn tortillas tortillas
- 1/2 cup crema
- 1 ripe, sliced avocado
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp chili powder. Spread on a baking sheet and roast for 20 minutes until tender and slightly charred.
- Step 2: In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add black beans and remaining 1/2 tsp chili powder. Cook for 5-7 minutes until beans are slightly softened and fragrant.
- Step 3: Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
- Step 4: Assemble tacos by placing 1/2 cup black bean mixture and 1/2 cup sweet potato on each tortilla. Top with 1 tbsp crema and 2 avocado slices.
- Step 5: Serve immediately with extra crema and chili powder on the side for customization.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Cooked Black Bean and Sweet Potato Tacos take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Half-Cooked Black Bean and Sweet Potato Tacos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Half-Cooked Black Bean and Sweet Potato Tacos?
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-Cooked Black Bean and Sweet Potato Tacos for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Cooked Black Bean and Sweet Potato Tacos 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.
