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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flavorful plant-based tacos featuring roasted sweet potatoes, black beans, and a creamy avocado sauce for a vibrant, satisfying meal. This mexican-inspired vegetarian ready in about 45 minutes pairs olive oil, smoked paprika, cumin 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.

★ 3.2 (14 ratings) Prep: 20 min Cook: 25 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Smoky Maple-Roasted Sweet Potato & Black Bean Tacos with Avocado Crema take to make?

Total time is about 45 minutes (20 min prep + 25 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 Smoky Maple-Roasted Sweet Potato & 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 Smoky Maple-Roasted Sweet Potato & 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 Smoky Maple-Roasted Sweet Potato & 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.

What goes well with Smoky Maple-Roasted Sweet Potato & Black Bean Tacos with Avocado 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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