Half-Loaded Sweet Potato and Black Bean Tacos
Warm corn tortillas filled with roasted sweet potatoes and black beans, topped with half avocado slices and a tangy lime crema for a satisfying vegetarian taco. This mexican-inspired tacos & burritos (vegetarian) ready in about 35 minutes pairs medium sweet potatoes, peeled and diced, 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 320 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.
Ingredients
- 2 cups medium sweet potatoes, peeled and diced
- 1 cup black beans, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 8 small corn tortillas
- 1 whole, sliced in half avocado
- 1/4 cup sour cream
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Step 2: While sweet potatoes roast, warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
- Step 3: In a small bowl, mix 1/4 cup sour cream with 1 tbsp fresh lime juice to create lime crema.
- Step 4: Assemble tacos by dividing roasted sweet potatoes and 1 cup black beans evenly among tortillas. Top each with half the avocado slices (from 1 whole avocado), a drizzle of lime crema, and sprinkle with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Loaded Sweet Potato and Black Bean Tacos take to make?
Total time is about 35 minutes (10 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-Loaded Sweet Potato and Black Bean Tacos?
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 olive oil from drying out.
Can I substitute ingredients in Half-Loaded Sweet Potato and Black Bean 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-Loaded Sweet Potato and Black Bean 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-Loaded Sweet Potato and Black Bean 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.
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