Taco-Stuffed Sweet Potatoes with Black Beans and Avocado

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Baked sweet potatoes filled with a spiced black bean mixture and topped with creamy avocado and fresh cilantro for a hearty vegetarian taco-inspired dinner. This Mexican recipe (vegetarian, gluten-free), ready in about 60 minutes, pairs large sweet potatoes, black beans, drained and rinsed, olive oil 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 rice, quinoa, or a quick salad. 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

• 4 large sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 2 tbsp fresh lime juice
• 1 large ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream or Greek yogurt (optional)

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Instructions

1. Step 1: Preheat oven to 400°F. Prick 4 large sweet potatoes several times with a fork and bake directly on the oven rack for 45-50 minutes until tender when pierced with a fork.
2. Step 2: While sweet potatoes bake, heat 2 tbsp olive oil in a medium skillet over medium heat. Add 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tsp salt. Stir and cook for 5-6 minutes until beans are heated through and fragrant.
3. Step 3: Remove skillet from heat and stir in 2 tbsp fresh lime juice.
4. Step 4: When sweet potatoes are done, let cool slightly, then slice each lengthwise and gently mash the insides with a fork to create a cavity.
5. Step 5: Spoon the spiced black bean mixture evenly into each sweet potato. Top with 1 large diced ripe avocado, 1/4 cup chopped fresh cilantro, and drizzle with 1/2 cup sour cream or Greek yogurt if desired before serving.