Miso-Caramelized Sweet Potato & Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet potatoes caramelize with white miso for umami depth, paired with smoky black beans and fresh cilantro in warm corn tortillas. This mexican-inspired vegetarian (gluten-free, vegan) ready in about 35 minutes pairs white miso paste, 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 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.

★ 3.4 (9 ratings) Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss diced sweet potatoes with 1 tbsp olive oil, 2 tbsp miso paste, and 1/4 tsp salt on a baking sheet, spreading in a single layer. Roast for 20 minutes until golden and caramelized, flipping halfway.
  2. Step 2: While potatoes roast, heat a small skillet over medium heat. Add diced red onion and cook for 3 minutes until translucent, then stir in rinsed black beans and cook for 2 minutes until heated through.
  3. Step 3: Warm corn tortillas in a dry skillet for 15 seconds per side. Assemble tacos: spread 2 tbsp black bean mixture on each tortilla, top with roasted sweet potatoes, sprinkle with 1/2 tbsp fresh cilantro, and squeeze with lime wedge.

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Frequently asked questions

How long does Miso-Caramelized 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 Miso-Caramelized 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 white miso paste from drying out.

Can I substitute ingredients in Miso-Caramelized 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 Miso-Caramelized 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 Miso-Caramelized Sweet Potato & Black Bean Tacos gluten-free?

Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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