Taco-Stuffed Sweet Potatoes with Black Beans and Avocado
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-inspired tacos & burritos (vegetarian, gluten-free) ready in about 60 minutes pairs large sweet potatoes, (15 oz) 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 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
- 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)
Instructions
- 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.
- 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.
- Step 3: Remove skillet from heat and stir in 2 tbsp fresh lime juice.
- 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.
- 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.
Frequently asked questions
How long does Taco-Stuffed Sweet Potatoes with Black Beans and Avocado take to make?
Total time is about 60 minutes (10 min prep + 50 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 Taco-Stuffed Sweet Potatoes with Black Beans and Avocado?
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 large sweet potatoes from drying out.
Can I substitute ingredients in Taco-Stuffed Sweet Potatoes with Black Beans and Avocado?
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 Black Beans and Avocado 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 Black Beans and Avocado vegetarian?
Yes — this recipe is tagged vegetarian, 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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