Oven-Baked Sweet Potato and Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · ·

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Soft roasted sweet potatoes paired with seasoned black beans, served in warm corn tortillas with a silky avocado crema. This Mexican vegetarian recipe (gluten free), ready in about 45 minutes, pairs sweet potatoes, peeled and diced, olive oil, and ground cumin for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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: 15 min Cook: 30 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tsp salt in a bowl until evenly coated.
  2. Step 2: Spread sweet potatoes on a baking sheet in a single layer and roast for 25 minutes, flipping halfway through, until tender and edges are slightly caramelized.
  3. Step 3: While sweet potatoes roast, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan over medium heat for 5 minutes until heated through.
  4. Step 4: In a blender or food processor, combine 1 medium ripe avocado, 1/4 cup sour cream, 1 tbsp fresh lime juice, and 1 tbsp chopped fresh cilantro. Blend until smooth and creamy.
  5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  6. Step 6: Assemble tacos by spooning roasted sweet potatoes and black beans onto each tortilla, then drizzle with avocado crema and garnish with remaining chopped cilantro.

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