One-Pan Sweet Potato Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A protein-packed, plant-based taco night centerpiece with roasted sweet potato, black beans, corn, and a creamy avocado-lime crema. This Mexican-inspired Father’s Day recipe (vegetarian), ready in about 35 minutes, pairs sweet potatoes, black beans, corn kernels 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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Dice sweet potatoes into 1/2-inch cubes, toss with 1 tsp olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet.
  2. Step 2: Roast sweet potatoes for 20 minutes until tender and slightly caramelized, stirring once halfway through.
  3. Step 3: While potatoes roast, mash avocado with 1 tbsp lime juice, 1/4 cup cilantro, and salt until smooth for crema.
  4. Step 4: Warm corn tortillas on a dry skillet over medium heat for 15 seconds per side.
  5. Step 5: In a bowl, combine roasted sweet potatoes, drained black beans, corn kernels, and 1/4 cup broth. Warm gently for 2 minutes.
  6. Step 6: Assemble tacos with filling, a dollop of avocado crema, and extra cilantro.

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