Miso-Glazed Sweet Potato and Black Bean Tacos
Sweet potatoes glazed in savory miso sauce, topped with black beans and fresh avocado for a vibrant vegetarian taco experience. This japanese-inspired vegetarian (gluten-free, high-protein) ready in about 45 minutes pairs olive oil, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 can (15 oz), drained and rinsed black beans
- 8 (6-inch) corn tortillas
- 1, sliced avocado
- 1 cup, thinly sliced red cabbage
- 1, cut into wedges lime
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 medium diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; spread in single layer on baking sheet.
- Step 2: Whisk together 2 tbsp miso paste, 1 tbsp maple syrup, and 1 tsp rice vinegar in small bowl. Drizzle over sweet potatoes and toss to coat evenly.
- Step 3: Roast for 20-25 minutes until potatoes are tender and slightly caramelized, flipping halfway through.
- Step 4: Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Layer 1/4 cup black beans, 1/2 cup roasted sweet potatoes, 2 tbsp red cabbage, and 2 slices avocado on each tortilla. Squeeze lime juice over top and sprinkle with 1 tbsp chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Sweet Potato and Black Bean Tacos take to make?
Total time is about 45 minutes (20 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 Miso-Glazed Sweet Potato and 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 Miso-Glazed Sweet Potato and 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-Glazed Sweet Potato and 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-Glazed Sweet Potato and Black Bean Tacos gluten-free?
Yes — this recipe is tagged gluten-free, high-protein, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
