Baked Mexican-Style Sweet Potato Tacos with Black Bean Salsa

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

Roasted sweet potato cubes seasoned with smoky spices, nestled in warm tortillas and topped with a zesty black bean salsa for a hearty vegetarian taco. This mexican-inspired vegetarian ready in about 45 minutes blends olive oil, chili powder, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, and 1 tsp salt until evenly coated.
  2. Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, tossing halfway through, until tender and caramelized.
  3. Step 3: While the sweet potatoes roast, prepare the black bean salsa by combining 1 can (15 oz) drained and rinsed black beans, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 2 tbsp lime juice in a bowl. Mix well and season with a pinch of salt.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  5. Step 5: Assemble the tacos by dividing the roasted sweet potatoes evenly among the tortillas. Top with black bean salsa, sliced avocado, and a dollop of sour cream if using.
  6. Step 6: Serve immediately with extra lime wedges on the side.

Frequently asked questions

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

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Mexican-Style Sweet Potato Tacos with Black Bean Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Mexican-Style Sweet Potato Tacos with Black Bean Salsa?

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 Sweet Potato Tacos with Black Bean Salsa 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 Sweet Potato Tacos with Black Bean Salsa 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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