Half & Half Sweet Potato-Black Bean Tacos with Cumin

By , Test Kitchen Director · 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 (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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 290 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

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.

What others are saying

Related recipes