Tex-Mex Black Bean and Sweet Potato Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Soft corn tortillas filled with seasoned black beans and roasted sweet potatoes, topped with a cool avocado crema. This Mexican-inspired vegetarian recipe, ready in about 45 minutes, pairs sweet potatoes, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 15 oz can, drained and rinsed black beans
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 large avocado
• 2 tbsp lime juice
• 1/4 cup Greek yogurt
• 2 tbsp chopped fresh cilantro
• 1 small, minced garlic clove

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 peeled and diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Step 2: While potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 15 oz drained black beans and 1 small minced garlic clove, cooking for 5 minutes until warmed through and fragrant.
3. Step 3: In a blender, combine 1 large peeled avocado, 1/4 cup Greek yogurt, 2 tbsp lime juice, and 2 tbsp chopped fresh cilantro. Blend until smooth and creamy to make the avocado crema.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Fill each tortilla with a spoonful of roasted sweet potatoes and black beans, then drizzle generously with avocado crema before serving.