Miso-Glazed Sweet Potato Black Bean Tacos
Sweet roasted sweet potatoes and protein-packed black beans glazed in a savory-sweet miso sauce, nestled in warm corn tortillas with fresh avocado. This mexican-inspired vegetarian (vegan, gluten-free) ready in about 35 minutes pairs olive oil, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 into 1/2-inch cubes sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 can (15 oz), rinsed and drained black beans
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1/4 cup water
- 8 corn tortillas
- 1, sliced avocado
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Preheat oven to 400°F. Toss diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Step 2: In a small bowl, whisk miso paste, maple syrup, rice vinegar, and 1/4 cup water until smooth. Stir in rinsed black beans until evenly coated.
- Step 3: Warm tortillas according to package instructions. Assemble tacos by spreading a spoonful of black bean mixture on each tortilla, topping with roasted sweet potatoes, avocado slices, and chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Sweet Potato Black Bean Tacos take to make?
Total time is about 35 minutes (10 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 olive oil 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.
Is Miso-Glazed Sweet Potato Black Bean Tacos vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
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