Half & Half Sweet Potato-Black Bean Tacos with Cumin

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian taco filling made with equal parts roasted sweet potatoes and black beans, seasoned with smoky cumin and chili powder, served in warm corn tortillas. This mexican-inspired mexican (vegetarian) ready in about 40 minutes pairs medium (1 cup diced) sweet potato, rinsed black beans, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, 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.

★ 4.4 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup diced sweet potato with 1 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp chili powder on a baking sheet.
  2. Step 2: Roast for 20-25 minutes until tender and slightly crispy at the edges, stirring once halfway through cooking.
  3. Step 3: While sweet potatoes roast, combine 1/2 cup rinsed black beans and 1/4 cup corn in a small saucepan. Heat over medium for 5 minutes, stirring until warmed through.
  4. Step 4: Once sweet potatoes are done, mix them with the black bean mixture until evenly combined (equal parts by volume).
  5. Step 5: Warm corn tortillas in a dry skillet for 20 seconds per side. Spoon the sweet potato-black bean mixture onto each tortilla, top with 1/2 sliced avocado and 1/4 cup salsa per taco.

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Frequently asked questions

How long does Half & Half Sweet Potato-Black Bean Tacos with Cumin take to make?

Total time is about 40 minutes (15 min prep + 25 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 & Half Sweet Potato-Black Bean Tacos with Cumin?

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 rinsed black beans from drying out.

Can I substitute ingredients in Half & Half Sweet Potato-Black Bean Tacos with Cumin?

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 & Half Sweet Potato-Black Bean Tacos with Cumin 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 & Half Sweet Potato-Black Bean Tacos with Cumin 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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