Mexican-Style Black Bean and Sweet Potato Tacos with Avocado Crema
Soft corn tortillas filled with roasted sweet potatoes and black beans, topped with a tangy avocado crema and fresh cilantro. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs olive oil, ground cumin, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 (about 1 lb) sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn tortillas
- 1 medium avocado
- 1/4 cup plain Greek yogurt
- 2 tbsp lime juice
- 1 small garlic clove
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 tsp salt for crema
- optional fresh lime wedges, for serving
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt until evenly coated. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until tender and slightly caramelized.
- Step 2: While sweet potatoes roast, prepare avocado crema by blending 1 medium avocado, 1/4 cup plain Greek yogurt, 2 tbsp lime juice, 1 small garlic clove, and 1/4 tsp salt until smooth. Set aside.
- Step 3: In a small saucepan, heat 1 can (15 oz) drained and rinsed black beans over medium heat until warmed through.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Step 5: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among tortillas; drizzle each with avocado crema and sprinkle with 1/4 cup chopped fresh cilantro. Serve immediately with lime wedges if desired.
Frequently asked questions
How long does Mexican-Style Black Bean and Sweet Potato Tacos with Avocado Crema take to make?
Total time is about 40 minutes (10 min prep + 30 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-Style 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 olive oil from drying out.
Can I substitute ingredients in Mexican-Style 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-Style 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-Style Black Bean and Sweet Potato Tacos with Avocado Crema vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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