Oven-Roasted Sweet Potato and Black Bean Tacos with Avocado Crema
Warm roasted sweet potatoes and black beans stuffed into soft tortillas, topped with a cooling avocado crema for a vibrant vegetarian taco. This mexican (vegetarian) ready in about 40 minutes pairs olive oil, chili powder, 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.
Ingredients
- 2 medium (about 1 lb), peeled and diced 1/2 inch sweet potatoes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp salt
- 1 cup canned, drained and rinsed black beans
- 8 small corn tortillas
- 1 ripe avocado
- 1/4 cup Greek yogurt
- 2 tbsp lime juice
- 2 tbsp chopped cilantro
- 1 minced garlic clove
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes (1/2 inch cubes) with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, and 1 tsp salt. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until tender and slightly caramelized.
- Step 2: In a small bowl, mash 1 ripe avocado with 1/4 cup Greek yogurt, 2 tbsp lime juice, 1 minced garlic clove, and 2 tbsp chopped cilantro until smooth and creamy.
- Step 3: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Step 4: Fill each tortilla with roasted sweet potatoes and 1/4 cup black beans. Drizzle with avocado crema and garnish with extra cilantro if desired. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Sweet Potato and Black Bean Tacos with Avocado Crema take to make?
Total time is about 40 minutes (10 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-Roasted 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-Roasted 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-Roasted 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-Roasted Sweet Potato and Black Bean Tacos with Avocado Crema 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.
Related recipes
Mexican-Style Black Bean and Sweet Potato Tacos with Avocado Crema
Half-Loaded Sweet Potato and Black Bean Tacos
Cumin-Spiced Sweet Potato and Black Bean Tacos with Avocado Crema
Hidden-Spiced Black Bean and Sweet Potato Tacos
North Memphis Spiced Sweet Potato and Black Bean Tacos
Oven-Baked Sweet Potato and Black Bean Tacos with Chipotle Sauce
