Half-Stack Sweet Potato and Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 tacos & burritos (vegetarian, gluten free) ready in about 30 minutes pairs olive oil, ground cumin, smoked paprika 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 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: 20 min Serves 2 Mexican cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Half-Stack Sweet Potato and Black Bean Tacos take to make?

Total time is about 30 minutes (10 min prep + 20 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-Stack 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-Stack 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-Stack Sweet Potato and Black Bean Tacos for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Stack Sweet Potato and Black Bean Tacos vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes