Maple-Spiced Sweet Potato and Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Warm roasted sweet potatoes tossed in a maple-cinnamon glaze and black beans, nestled in corn tortillas and topped with a cool avocado crema. This Mexican-inspired Halloween recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, black beans, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 1 can (15 oz), drained and rinsed black beans
• 3 tbsp maple syrup
• 1 tsp ground cinnamon
• 1 tsp chili powder
• 2 tbsp olive oil
• 1 tsp salt
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 2 tbsp, chopped cilantro leaves

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and diced sweet potatoes with 2 tablespoons olive oil, 3 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon chili powder, and 1 teaspoon salt until evenly coated.
2. Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25 minutes, stirring halfway, until tender and caramelized at the edges.
3. Step 3: While the sweet potatoes roast, prepare the avocado crema by blending 1 ripe avocado, 1/4 cup plain Greek yogurt, 1 tablespoon lime juice, and 2 tablespoons chopped cilantro until smooth and creamy.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or wrapped in foil for 1-2 minutes each side until pliable.
5. Step 5: In a bowl, mix the roasted sweet potatoes with 1 can (15 oz) drained and rinsed black beans.
6. Step 6: Divide the sweet potato and black bean mixture evenly among the tortillas, topping each with a generous spoonful of avocado crema.
7. Step 7: Garnish with additional cilantro if desired and serve immediately for a vibrant vegetarian taco meal.