Baked Mexican-Style Black Bean and Sweet Potato Tacos

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

Soft corn tortillas filled with roasted sweet potatoes and seasoned black beans, topped with fresh avocado and lime for a vibrant vegetarian taco. This mexican-inspired tacos & burritos (vegetarian) ready in about 35 minutes pairs (15 oz), 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: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the 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, 1/2 tsp garlic powder, and 1/2 tsp salt. Spread on a baking sheet and roast for 20-25 minutes until tender and edges are caramelized.
  2. Step 2: While the sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can drained and rinsed black beans with 1/2 tsp salt and cook for 5 minutes until heated through.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in the oven for 2-3 minutes.
  4. Step 4: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among the tortillas. Top each with slices from 1 medium avocado, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and a dollop of 1/4 cup sour cream if desired.
  5. Step 5: Serve tacos with 1 fresh lime cut into wedges for squeezing over the top.

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Frequently asked questions

How long does Baked Mexican-Style Black Bean and Sweet Potato Tacos take to make?

Total time is about 35 minutes (10 min prep + 25 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 Baked Mexican-Style Black Bean and Sweet Potato Tacos?

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 Baked Mexican-Style Black Bean and Sweet Potato Tacos?

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 Baked Mexican-Style Black Bean and Sweet Potato Tacos 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 Baked Mexican-Style Black Bean and Sweet Potato Tacos 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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