Miso-Glazed Sweet Potato and Black Bean Tacos with Avocado Crema

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

A vegan twist on tacos featuring sweet potatoes glazed with miso, black beans, and a creamy avocado sauce for a flavorful, protein-packed meal. This mexican-inspired vegan ready in about 30 minutes pairs sweet potatoes, black beans, white miso paste 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.

★ 4.1 (11 ratings) Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 2 cups diced sweet potatoes with 1 tbsp olive oil, 1 tbsp white miso paste, 1 tsp maple syrup, and 1 tsp rice vinegar; spread on a baking sheet and roast at 400°F (200°C) for 20 minutes until caramelized and tender.
  2. Step 2: While sweet potatoes roast, blend 1 large pitted avocado, 1 tbsp lime juice, 1/4 cup chopped cilantro, and 2 tbsp water in a food processor until smooth; set aside.
  3. Step 3: Warm 8 small corn tortillas according to package directions; assemble tacos by layering roasted sweet potatoes, drained black beans, and a generous spoonful of avocado crema on each tortilla.
  4. Step 4: Serve immediately with extra lime wedges and chopped cilantro for garnish.

Frequently asked questions

How long does Miso-Glazed Sweet Potato and Black Bean Tacos with Avocado Crema take to make?

Total time is about 30 minutes (10 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-Glazed Sweet Potato and Black Bean 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 sweet potatoes from drying out.

Can I substitute ingredients in Miso-Glazed Sweet Potato and Black Bean 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 Miso-Glazed Sweet Potato and Black Bean 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 Miso-Glazed Sweet Potato and Black Bean Tacos with Avocado Crema vegan?

Yes — this recipe is tagged 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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