Campfire-Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Roasted sweet potatoes and black beans tossed in smoky spices, served in warm corn tortillas with fresh avocado and lime crema. This Mexican-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, smoked paprika 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 (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz), drained and rinsed black beans
• 8 small corn tortillas
• 1 large, sliced avocado
• 1, juiced lime
• 1/4 cup sour cream
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, finely chopped red onion

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 diced sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread on a baking sheet in a single layer.
2. Step 2: Roast the sweet potatoes in the oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized at the edges.
3. Step 3: While sweet potatoes roast, warm 1 can drained black beans in a small saucepan over medium heat until heated through, about 5 minutes.
4. Step 4: In a small bowl, mix 1/4 cup sour cream with juice of 1 lime until smooth to make lime crema.
5. Step 5: Warm 8 corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable.
6. Step 6: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among tortillas. Top with sliced 1 large avocado, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, and drizzle with lime crema. Serve immediately for a smoky, hearty vegetarian taco.