Taco-Stuffed Sweet Potatoes with Black Beans and Avocado Crema
Baked sweet potatoes filled with smoky seasoned black beans and topped with a tangy avocado-lime crema and fresh cilantro for a nutritious and colorful vegetarian dinner. This mexican-inspired vegetarian (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 360 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 smoked paprika
- 1/2 tsp chili powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 ripe avocado
- 1/3 cup plain Greek yogurt
- 2 tbsp lime juice
- 1 clove garlic clove, minced
- 1/4 cup fresh cilantro leaves, chopped
- 2 chopped green onions
Instructions
- Step 1: Preheat oven to 400°F. Pierce 4 large sweet potatoes several times with a fork and place on a baking sheet. Bake for 45-50 minutes until tender when pierced with a knife.
- Step 2: Meanwhile, in a medium skillet, heat 2 tbsp olive oil over medium heat. Add 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 3/4 tsp salt, and 1/2 tsp black pepper. Stir and cook for 5-7 minutes until heated through and fragrant.
- Step 3: In a small bowl, mash 1 ripe avocado and mix in 1/3 cup plain Greek yogurt, 2 tbsp lime juice, and 1 minced garlic clove until smooth and creamy.
- Step 4: When sweet potatoes are cool enough to handle, slice them open lengthwise and gently fluff the insides with a fork.
- Step 5: Divide the seasoned black beans evenly among the sweet potatoes, drizzle each with avocado-lime crema, and sprinkle with 1/4 cup chopped fresh cilantro and 2 chopped green onions. Serve warm.
Frequently asked questions
How long does Taco-Stuffed Sweet Potatoes with Black Beans and Avocado Crema 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 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 large sweet potatoes from drying out.
Can I substitute ingredients in Taco-Stuffed Sweet Potatoes with Black Beans and 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 Taco-Stuffed Sweet Potatoes with Black Beans and 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.
Is Taco-Stuffed Sweet Potatoes with Black Beans and Avocado Crema 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.
Related recipes
Roasted Poblano Stuffed with Pumpkin Seeds and Sweet Potatoes
Twice-Baked Sweet Potatoes with Black Beans and Cotija Cheese
Hierve el Agua-Inspired Mineral Salt Roasted Sweet Potatoes
Miso-Roasted Sweet Potatoes with Kale and Tahini Dressing
Olive Oil Roasted Sweet Potatoes and Carrots
Miso-Glazed Maple Roasted Sweet Potatoes with Kale
Equipment for this recipe
Top-rated tools to make this recipe successfully.
