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

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

Soft corn tortillas filled with seasoned black beans and roasted sweet potatoes, topped with a cool avocado crema. This mexican-inspired vegetarian (vegetarian) ready in about 45 minutes pairs can, drained and rinsed black beans, olive oil, ground cumin 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.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Tex-Mex Black Bean and Sweet Potato Tacos with Avocado Crema take to make?

Total time is about 45 minutes (15 min prep + 30 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 Tex-Mex Black Bean and Sweet Potato Tacos with 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 olive oil from drying out.

Can I substitute ingredients in Tex-Mex Black Bean and Sweet Potato Tacos with 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 Tex-Mex Black Bean and Sweet Potato Tacos with 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 Tex-Mex Black Bean and Sweet Potato Tacos with Avocado Crema vegetarian?

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

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