Baked Mexican-Style Black Bean and Sweet Potato Tacos

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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 taco and burrito recipe (vegetarian), ready in about 35 minutes, pairs sweet potato, 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 potato
• 1 can (15 oz), drained and rinsed black beans
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 8 small corn tortillas
• 1 medium, sliced avocado
• 1, cut into wedges fresh lime
• 1/4 cup chopped cilantro
• 1/4 cup finely diced red onion
• 1/4 cup (optional) sour cream

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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.