Nurse Anesthetist's Sweet Potato & Black Bean Tacos

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

A vibrant, plant-powered taco filling with roasted sweet potatoes and black beans, topped with avocado and lime crema. This mexican-inspired vegetarian ready in about 50 minutes pairs sweet potatoes, black beans, corn 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.

★ 4.4 (10 ratings) Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1 tsp cumin, and 1/2 tsp smoked paprika; spread on baking sheet and roast for 25 minutes until tender and slightly caramelized.
  2. Step 2: While potatoes roast, drain and rinse 1 can (15 oz) black beans. Heat a small skillet over medium heat, add beans, 1 cup corn, and 1/4 cup water; simmer for 5 minutes until heated through.
  3. Step 3: Dice 1 red bell pepper into thin strips and sauté in a dry skillet over medium-high heat for 6-8 minutes until softened and slightly charred.
  4. Step 4: Mix 1/4 cup sour cream with juice of 1 lime and 1/4 tsp salt to make crema. Dice 1 avocado and mix with juice of 1 lime and a pinch of salt.
  5. Step 5: Assemble tacos: Warm taco shells according to package instructions. Fill each with a spoonful of roasted sweet potatoes, black bean mixture, and sautéed bell peppers. Top with avocado-lime mixture, a dollop of sour cream crema, and fresh cilantro.
  6. Step 6: Serve immediately with lime wedges on the side for extra squeezing.

Frequently asked questions

How long does Nurse Anesthetist's Sweet Potato & Black Bean Tacos take to make?

Total time is about 50 minutes (20 min prep + 30 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 Nurse Anesthetist's 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 sweet potatoes from drying out.

Can I substitute ingredients in Nurse Anesthetist's 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 Nurse Anesthetist's 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 Nurse Anesthetist's Sweet Potato & Black Bean Tacos vegetarian?

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

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