Miso-Glazed Sweet Potato & Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet roasted sweet potatoes and protein-packed black beans glazed in a savory-sweet miso sauce, served in warm corn tortillas with fresh avocado. This mexican-inspired vegetarian ready in about 45 minutes pairs medium sweet potatoes, olive oil, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 3.9 (13 ratings) Prep: 20 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Dice 2 medium sweet potatoes into 1/2-inch cubes, toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp cumin on a baking sheet.
  2. Step 2: Roast for 25 minutes until tender and golden around the edges.
  3. Step 3: While potatoes roast, drain and rinse 1 can black beans. Heat 1 tbsp olive oil in a saucepan over medium heat, add black beans and cook for 5 minutes until heated through.
  4. Step 4: Whisk 2 tbsp miso paste, 1 tbsp maple syrup, and 1 tbsp water in a small bowl until smooth. Stir into black beans and simmer for 3 minutes until sauce thickens and coats the back of a spoon.
  5. Step 5: Warm corn tortillas in a dry skillet for 30 seconds per side until pliable.
  6. Step 6: Slice 1 avocado into thin wedges and thinly slice 1/4 cup red onion.
  7. Step 7: Assemble tacos: layer roasted sweet potatoes, black beans, avocado, and red onion on tortillas. Squeeze fresh lime juice over top and serve immediately.

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Frequently asked questions

How long does Miso-Glazed Sweet Potato & 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 & 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 medium sweet potatoes from drying out.

Can I substitute ingredients in Miso-Glazed 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-Glazed 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.

What goes well with Miso-Glazed Sweet Potato & Black Bean Tacos?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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