Antepenultimate Sweet Potato and Black Bean Tacos with Quinary Avocado Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Hearty, late-in-the-week style tacos featuring roasted sweet potatoes and black beans, topped with a five-ingredient fresh avocado salsa for a creamy, zesty finish. This Mexican recipe (vegetarian, gluten free), ready in about 40 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 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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, and 3/4 tsp salt. Spread evenly on a baking sheet and roast for 25 minutes, stirring halfway, until tender and slightly caramelized.
  2. Step 2: While sweet potatoes roast, combine 2 diced ripe avocados, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, and 1 minced small jalapeño in a bowl. Stir gently to create the quinary avocado salsa.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
  4. Step 4: Fill each tortilla with a generous scoop of roasted sweet potatoes and 1/4 cup drained black beans. Top with 2 tbsp of the avocado salsa for a creamy, zesty contrast.
  5. Step 5: Serve immediately with lime wedges if desired for a satisfying antepenultimate meal perfect for any day of the week.

Related recipes