Bicycle Trail Spiced Sweet Potato and Black Bean Tacos
Warm spiced sweet potatoes and black beans wrapped in soft tortillas, inspired by the active biking trails around St. Louis for a satisfying vegetarian street food meal. This mexican-inspired tacos & burritos (vegetarian, gluten free) ready in about 40 minutes pairs olive oil, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp, divided salt
- 1 can (15 oz), drained and rinsed black beans
- 8 small corn tortillas
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 4 wedges lime wedges
- 1/2 cup (optional) sour cream or Greek yogurt
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until tender and caramelized.
- Step 2: While sweet potatoes roast, warm 1 can rinsed black beans in a small saucepan over medium heat for 5 minutes with remaining 1/2 tsp salt, stirring occasionally.
- Step 3: Heat 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable.
- Step 4: Assemble tacos by dividing the roasted sweet potatoes and black beans evenly among the tortillas. Top each with 1 tbsp finely chopped red onion and 1 tbsp chopped cilantro.
- Step 5: Serve tacos with lime wedges and 1/2 cup sour cream or Greek yogurt on the side for optional creaminess and tang.
Frequently asked questions
How long does Bicycle Trail Spiced Sweet Potato and Black Bean Tacos take to make?
Total time is about 40 minutes (10 min prep + 30 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 Bicycle Trail Spiced Sweet Potato and Black Bean 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 Bicycle Trail Spiced Sweet Potato and Black Bean 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 Bicycle Trail Spiced Sweet Potato and Black Bean 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 Bicycle Trail Spiced Sweet Potato and Black Bean Tacos vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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