Smoky Maple-Roasted Sweet Potato & Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Flavorful plant-based tacos featuring roasted sweet potatoes, black beans, and a creamy avocado sauce for a vibrant, satisfying meal. This Mexican-inspired vegetarian recipe, ready in about 45 minutes, pairs sweet potatoes, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1 can (15 oz), drained and rinsed black beans
• 1/4 cup corn kernels
• 1/4 cup, diced red onion
• 1/4 cup, chopped fresh cilantro
• 1, juiced lime
• 1, ripe avocado
• 2 tbsp Greek yogurt
• 1 tbsp lime juice
• 1/4 tsp salt
• 4 corn tortillas

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp smoked paprika, and 1/4 tsp cumin on a baking sheet, then roast for 20-25 minutes until tender and caramelized.
2. Step 2: While potatoes roast, combine 1 can drained black beans, 1/4 cup corn, 1/4 cup diced red onion, 1/4 cup chopped cilantro, and 1 tbsp lime juice in a bowl.
3. Step 3: Blend 1 ripe avocado, 2 tbsp Greek yogurt, 1 tbsp lime juice, and 1/4 tsp salt in a food processor until smooth to make the crema.
4. Step 4: Warm 4 corn tortillas in a dry skillet over medium heat for 30 seconds per side.
5. Step 5: Assemble tacos by placing a spoonful of black bean mixture on each tortilla, topping with roasted sweet potatoes, and drizzling with avocado crema before serving.