Maple-Glazed Sweet Potato & Black Bean Tacos
Sweet, smoky, and savory tacos with roasted sweet potatoes and black beans, topped with avocado and lime crema. This mexican-inspired vegetarian (vegetarian, gluten-free) ready in about 35 minutes pairs olive oil, (15 oz, drained and rinsed) black beans, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 1/2-inch cubes sweet potatoes
- 1 tbsp olive oil
- 1 can (15 oz, drained and rinsed) black beans
- 2 tbsp maple syrup
- 1 tsp cumin
- 1/2 tsp chili powder
- 1, sliced avocado
- 1/4 cup sour cream mixed with 1 tbsp lime juice lime crema
- 8 corn tortillas
- 1/4 cup thinly sliced red onion
- 2 tbsp chopped cilantro
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, flipping halfway, until tender and caramelized at the edges.
- Step 2: While potatoes roast, warm black beans in a small saucepan with cumin, chili powder, and 2 tbsp water over medium heat for 5 minutes until fragrant and slightly thickened.
- Step 3: Stir maple syrup into roasted sweet potatoes and toss gently to coat. Add black beans and toss again until evenly distributed.
- Step 4: Warm tortillas in a dry skillet for 30 seconds per side. Assemble tacos by spooning sweet potato-bean mixture onto tortillas, then top with avocado slices, red onion, cilantro, and a dollop of lime crema.
- Step 5: Serve immediately with extra lime wedges for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Glazed Sweet Potato & Black Bean Tacos take to make?
Total time is about 35 minutes (15 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 Maple-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-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-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-Glazed Sweet Potato & 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.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
