Black Bean and Sweet Potato Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Hearty vegetarian tacos with roasted sweet potato and spiced black beans. This mexican-inspired vegetarian (vegetarian, vegan option) ready in about 35 minutes pairs medium, cubed sweet potatoes, can, drained black beans, small corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, cubed sweet potatoes
• 15 oz can, drained black beans
• 8 small corn tortillas
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2, cut into wedges lime
• 1, sliced avocado
• 1/4 cup fresh cilantro
• 1/4 cup sour cream
• to taste salt

Instructions

1. Step 1: Preheat oven to 425°F (220°C) by placing rack in center and allowing it to fully heat for 10-15 minutes. Tip: Use an oven thermometer to confirm accuracy, as inconsistent temperatures affect roasting time.
2. Step 2: Place cubed sweet potatoes in a large bowl, then add 2 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and to taste salt. Toss with a spatula until each piece is evenly coated in the oil and spices. Tip: For even roasting, ensure the sweet potatoes are in a single layer on the baking sheet without overlapping.
3. Step 3: Spread sweet potato cubes in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, flipping halfway through, until edges are golden brown and tender when pierced with a fork. Tip: If the sweet potatoes begin to brown too quickly, tent the sheet with aluminum foil for the final 5 minutes.
4. Step 4: In a small saucepan, add 15 oz drained black beans and 1/8 tsp cumin (or to taste). Heat over medium-low heat for 10-12 minutes, stirring occasionally, until beans are warmed through and slightly thickened. Tip: Avoid boiling the beans, as it can cause them to break down and become mushy.
5. Step 5: Warm corn tortillas one at a time in a dry skillet over medium heat for 30-45 seconds per side, until pliable and slightly charred at the edges. Tip: Tortillas should be soft but not gummy; if they become too dry, lightly dampen them with water before heating.
6. Step 6: For each taco, place a warm tortilla on a plate, then layer 1/2 cup roasted sweet potato, 1/2 cup black beans, 1/4 sliced avocado, and 1 tbsp chopped cilantro. Press down gently with the back of a spoon to compress the filling. Tip: Use a tortilla warmer or microwave for 10-15 seconds if tortillas become too stiff.
7. Step 7: Top each taco with 1 tbsp sour cream, then squeeze 1/2 lime wedge over the top until the sour cream is lightly glistening. Tip: For a tangier flavor, add a pinch of salt to the sour cream before spooning it onto the taco.
8. Step 8: Serve tacos immediately with remaining lime wedges on the side, along with extra cilantro for garnishing. Tip: For a crispier texture, let tacos rest for 5 minutes before serving to allow the tortillas to firm up slightly.