Surplus-Style Sweet Potato & Black Bean Tacos
A vibrant, protein-packed taco bowl that turns pantry staples into a satisfying meal with a touch of spice. This mexican-inspired mexican (vegetarian) ready in about 40 minutes pairs (15 oz), drained and rinsed black beans, frozen and thawed corn kernels, finely diced red onion 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 can (15 oz), drained and rinsed black beans
- 1 cup, frozen and thawed corn kernels
- 1/2 cup, finely diced red onion
- 1, seeded and minced jalapeño
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1, sliced avocado
- 8 corn tortillas
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, cumin, and smoked paprika. Spread in a single layer on a baking sheet and roast for 20 minutes until golden and tender.
- Step 2: While sweet potatoes roast, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add diced red onion and minced jalapeño; cook for 3 minutes until softened.
- Step 3: Stir in drained black beans, corn kernels, and lime juice. Cook for 5 minutes, stirring occasionally, until heated through and flavors meld.
- Step 4: Warm corn tortillas according to package instructions. Assemble tacos by placing roasted sweet potatoes and black bean mixture on tortillas, then top with sliced avocado and chopped cilantro.
- Step 5: Serve immediately with extra lime wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Surplus-Style Sweet Potato & Black Bean Tacos take to make?
Total time is about 40 minutes (15 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 Surplus-Style Sweet Potato & Black Bean Tacos?
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 finely diced red onion from drying out.
Can I substitute ingredients in Surplus-Style Sweet Potato & Black Bean Tacos?
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 Surplus-Style Sweet Potato & Black Bean Tacos 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 Surplus-Style Sweet Potato & Black Bean Tacos 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.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
