Pan-Fried Black Bean and Sweet Potato Tacos with Lime Crema

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

Hearty sweet potato and black bean filling wrapped in warm corn tortillas, topped with zesty lime crema for a vibrant vegetarian meal. This mexican (vegetarian, vegetarian) ready in about 35 minutes pairs sweet potatoes, black beans, corn 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.

★ 4.3 (14 ratings) Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat large skillet over medium heat. Add 1 tbsp olive oil and 1/2 cup finely diced red onion, cooking for 3 minutes until softened.
  2. Step 2: Add 2 medium peeled and diced sweet potatoes (1/2-inch cubes), 15 oz drained black beans, 1 cup corn, 1 tsp cumin, and 1/2 tsp chili powder. Stir to combine and cook for 10-12 minutes until sweet potatoes are tender and slightly caramelized.
  3. Step 3: Warm 8 corn tortillas in a dry skillet for 30 seconds per side.
  4. Step 4: Divide filling among tortillas, top with 1/2 cup lime crema and 2 tbsp chopped cilantro.

Frequently asked questions

How long does Pan-Fried Black Bean and Sweet Potato Tacos with Lime Crema take to make?

Total time is about 35 minutes (15 min prep + 20 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 Pan-Fried Black Bean and Sweet Potato Tacos with 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 Pan-Fried Black Bean and Sweet Potato Tacos with 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 Pan-Fried Black Bean and Sweet Potato Tacos with 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.

Is Pan-Fried Black Bean and Sweet Potato Tacos with Lime Crema vegetarian?

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

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