Taco-Stuffed Sweet Potatoes with Avocado Crema and Black Bean Salsa

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

Roasted sweet potatoes filled with spicy taco-seasoned beef, topped with creamy avocado lime sauce and fresh black bean salsa for a nutritious twist on tacos. This mexican-inspired tacos & burritos (gluten free) ready in about 65 minutes blends large sweet potatoes, ground beef, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 50 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Prick 4 large sweet potatoes several times with a fork and place on a baking sheet. Roast for 45-50 minutes until tender when pierced with a fork.
  2. Step 2: While potatoes roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook for 6-8 minutes, breaking up meat until browned.
  3. Step 3: Stir in 2 tbsp taco seasoning with 1/4 cup water, reduce heat to medium, and simmer for 5 minutes until sauce thickens.
  4. Step 4: In a bowl, combine 1 can (15 oz) drained black beans, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice; stir gently to make black bean salsa.
  5. Step 5: In a blender or food processor, puree 1 large avocado, 1/2 cup Greek yogurt, 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper until smooth to create avocado crema.
  6. Step 6: When sweet potatoes are cool enough to handle, slice each lengthwise down the center and gently fluff the insides with a fork.
  7. Step 7: Spoon seasoned beef evenly into each sweet potato, top with black bean salsa, and drizzle with avocado crema before serving.

Frequently asked questions

How long does Taco-Stuffed Sweet Potatoes with Avocado Crema and Black Bean Salsa take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Taco-Stuffed Sweet Potatoes with Avocado Crema and Black Bean Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Taco-Stuffed Sweet Potatoes with Avocado Crema and Black Bean Salsa?

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 Taco-Stuffed Sweet Potatoes with Avocado Crema and Black Bean Salsa 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 Taco-Stuffed Sweet Potatoes with Avocado Crema and Black Bean Salsa gluten free?

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

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