Baked Mexican-Style Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 developed and reviewed.

Soft corn tortillas filled with roasted sweet potatoes and black beans, topped with fresh avocado and a tangy lime crema for a colorful vegetarian taco night. This Mexican-inspired vegetarian recipe (gluten free if corn tortillas used), ready in about 40 minutes, pairs sweet potatoes, 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 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: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 can (15 oz), drained and rinsed black beans
8 small corn tortillas
1 large, sliced avocado
1/2 cup Greek yogurt
2 tbsp lime juice
1/4 cup chopped cilantro

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon salt. Spread on a baking sheet and roast for 25 minutes, flipping halfway until tender and slightly caramelized.
Step 2: Warm 8 small corn tortillas wrapped in foil in the oven during the last 5 minutes of roasting.
Step 3: In a small bowl, combine 1/2 cup Greek yogurt with 2 tablespoons lime juice and 1/4 cup chopped cilantro to create a tangy lime crema.
Step 4: To assemble tacos, fill each warm tortilla with roasted sweet potatoes and 1 can (15 oz) drained and rinsed black beans. Top with sliced avocado from 1 large avocado and drizzle with the lime crema.
Step 5: Serve immediately with extra cilantro and lime wedges if desired.