Oven-Baked Sweet Potato and Black Bean Tacos with Cilantro Lime Crema

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

Vibrant oven-baked sweet potato cubes and black beans tucked into corn tortillas, topped with a tangy cilantro lime crema. This Mexican-inspired vegetarian recipe, ready in about 45 minutes, pairs sweet potatoes, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 peeled and diced medium sweet potatoes (1/2-inch cubes) with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper in a mixing bowl until evenly coated.
  2. Step 2: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper and roast for 25 minutes, flipping halfway through, until tender and edges caramelize.
  3. Step 3: While sweet potatoes roast, warm 15 oz drained and rinsed canned black beans in a small saucepan over low heat for 5 minutes.
  4. Step 4: In a small bowl, combine 1/2 cup plain Greek yogurt, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1/4 tsp garlic powder; mix well to make the cilantro lime crema.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  6. Step 6: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among tortillas, then drizzle each with the cilantro lime crema before serving.

Frequently asked questions

How long does Oven-Baked Sweet Potato and Black Bean Tacos with Cilantro Lime 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 Cilantro Lime 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 sweet potatoes from drying out.

Can I substitute ingredients in Oven-Baked Sweet Potato and Black Bean Tacos with Cilantro Lime 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 Cilantro Lime 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.

What goes well with Oven-Baked Sweet Potato and Black Bean Tacos with Cilantro Lime Crema?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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