Maple-Dijon Glazed Sweet Potato & Black Bean Tacos
A vibrant vegan taco filling with sweet roasted sweet potatoes, smoky black beans, and a tangy-sweet glaze, served in warm corn tortillas with avocado crema. This vegetarian-inspired vegetarian (gluten-free, high-protein) ready in about 37 minutes pairs diced (1/2-inch cubes) sweet potatoes, olive oil, (15 oz), rinsed and drained black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1 1/2 cups diced (1/2-inch cubes) sweet potatoes
- 1 tbsp olive oil
- 1 can (15 oz), rinsed and drained black beans
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1/2 tsp cumin
- 8 corn tortillas
- 1 large, pitted and peeled avocado
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 1/2 cups diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp cumin, and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 20-22 minutes until tender and caramelized at the edges.
- Step 2: While potatoes roast, combine 1 can rinsed black beans, 2 tbsp maple syrup, 1 tbsp Dijon mustard, and 1/2 tsp cumin in a bowl. Mash with a fork until mostly smooth but still slightly chunky.
- Step 3: Warm 8 corn tortillas according to package instructions. Assemble tacos by spreading 1/4 cup black bean mixture on each tortilla, topping with 1/3 cup roasted sweet potatoes. Drizzle with avocado crema (mash avocado with 1 tbsp lime juice and 1/4 cup chopped cilantro) and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Dijon Glazed Sweet Potato & Black Bean Tacos take to make?
Total time is about 37 minutes (15 min prep + 22 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-Dijon Glazed Sweet Potato & 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 Maple-Dijon Glazed Sweet Potato & 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-Dijon Glazed Sweet Potato & 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-Dijon Glazed Sweet Potato & Black Bean Tacos gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
