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

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

Soft roasted sweet potatoes paired with seasoned black beans, served in warm corn tortillas with a silky avocado crema. This mexican-inspired vegetarian (vegetarian, gluten free) ready in about 45 minutes pairs olive oil, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 30 min Serves 4 Mexican cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Oven-Baked Sweet Potato and Black Bean Tacos with Avocado Crema take to make?

Total time is about 45 minutes (15 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 Oven-Baked Sweet Potato and Black Bean Tacos with Avocado Crema?

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

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

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

Related recipes