Half-Loaded Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving

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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

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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.