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

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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.

Warm roasted sweet potatoes and black beans stuffed into soft tortillas, topped with a cooling avocado crema for a vibrant vegetarian taco. This Mexican recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, chili powder 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: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving

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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

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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.