Half-Stack Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Hearty and colorful sweet potato and black bean tacos layered with fresh avocado and a tangy lime crema, perfect for a satisfying vegetarian meal. This Mexican-inspired taco and burrito recipe (vegetarian, gluten free), ready in about 30 minutes, pairs sweet potato, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 medium (about 200g), peeled and diced into 1/2-inch cubes sweet potato
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup canned, rinsed and drained black beans
• 4 small corn tortillas
• 1/2, sliced avocado
• 1 tbsp lime juice
• 1/4 cup plain Greek yogurt
• 2 tbsp chopped cilantro
• 2 tbsp finely diced red onion

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced sweet potato with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Step 2: Spread the sweet potato cubes on a baking sheet in a single layer and roast for 20 minutes, flipping halfway, until tender and slightly caramelized.
3. Step 3: While the sweet potatoes roast, mix 1/4 cup plain Greek yogurt with 1 tbsp lime juice and 2 tbsp chopped cilantro in a small bowl to make lime crema.
4. Step 4: Warm 4 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
5. Step 5: Fill each tortilla with a generous scoop of roasted sweet potatoes and 1/4 cup black beans.
6. Step 6: Top each taco with slices of 1/2 avocado, 2 tbsp finely diced red onion, and a drizzle of the lime crema.
7. Step 7: Serve immediately, garnished with extra cilantro if desired.