Mexican-Inspired Black Bean and Sweet Potato Tacos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with smoky roasted sweet potatoes and black beans, topped with a refreshing avocado crema and fresh cilantro. This mexican-inspired tacos & burritos (vegetarian, gluten free) ready in about 40 minutes pairs (15 oz), drained and rinsed black beans, tablespoons olive oil, teaspoon smoked paprika 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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled and diced sweet potatoes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1 teaspoon salt. Spread on a baking sheet in a single layer.
  2. Step 2: Roast sweet potatoes in the preheated oven for 25 minutes, stirring halfway, until tender and lightly caramelized.
  3. Step 3: Meanwhile, in a blender, combine 1 whole ripe avocado, 1/4 cup plain Greek yogurt, 2 tablespoons lime juice, 2 tablespoons water, and a pinch of salt. Blend until smooth to make the avocado crema.
  4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
  5. Step 5: To assemble, divide the roasted sweet potatoes and 1 can drained black beans evenly among the tortillas. Top with 1/4 cup finely diced red onion, a drizzle of avocado crema, and sprinkle 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve immediately with lime wedges if desired.

Frequently asked questions

How long does Mexican-Inspired Black Bean and Sweet Potato Tacos with Avocado Crema 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 Mexican-Inspired Black Bean and Sweet Potato Tacos with Avocado Crema?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Mexican-Inspired Black Bean and Sweet Potato Tacos with Avocado Crema?

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 Mexican-Inspired Black Bean and Sweet Potato Tacos with Avocado Crema 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 Mexican-Inspired Black Bean and Sweet Potato Tacos with Avocado Crema 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.

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