Maple-Baked Sweet Potato and Black Bean Tacos
Hearty tacos featuring caramelized sweet potatoes, smoky black beans, and fresh avocado, with a touch of maple sweetness. This mexican (vegan) ready in about 40 minutes pairs drained and rinsed black beans, maple syrup, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 medium, peeled and diced into 1/2-inch cubes sweet potatoes
- 15 oz, drained and rinsed black beans
- 1 tbsp maple syrup
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- 1, sliced avocado
- 8 corn tortillas
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped cilantro
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a bowl, toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) with 1 tbsp olive oil, 1 tbsp maple syrup, 1 tsp cumin, and 1/2 tsp smoked paprika until evenly coated.
- Step 2: Spread sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, flipping once, until golden and tender.
- Step 3: While potatoes roast, heat a small skillet over medium heat. Add 15 oz drained black beans and cook for 5 minutes until heated through, stirring occasionally.
- Step 4: Warm 8 corn tortillas according to package instructions. Assemble tacos by layering roasted sweet potatoes, black beans, 1/4 cup diced red onion, 1 sliced avocado, and 2 tbsp chopped cilantro on each tortilla. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Baked Sweet Potato and Black Bean Tacos 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 Maple-Baked 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 maple syrup from drying out.
Can I substitute ingredients in Maple-Baked 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 Maple-Baked 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 Maple-Baked Sweet Potato and Black Bean Tacos vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
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