Chili-Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted sweet potatoes seasoned with chili powder paired with black beans and fresh toppings wrapped in warm tortillas for a satisfying regional taco. This mexican-inspired tacos & burritos (vegetarian) ready in about 35 minutes pairs olive oil, chili powder, 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 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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 2 tbsp olive oil, 1 1/2 tsp chili powder, 1 tsp ground cumin, and 3/4 tsp salt until evenly coated. Spread on a baking sheet in a single layer.
  2. Step 2: Roast the sweet potatoes for 25 minutes, stirring halfway through, until tender and edges are slightly caramelized.
  3. Step 3: While the sweet potatoes roast, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and warm.
  4. Step 4: Heat 1 can (15 oz) drained and rinsed black beans in a small saucepan over low heat for 5 minutes until warmed through.
  5. Step 5: Assemble the tacos by layering roasted sweet potatoes and black beans in each tortilla. Top with 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and a dollop of 1/4 cup sour cream or Greek yogurt if using.
  6. Step 6: Serve immediately with 4 lime wedges for squeezing over the tacos to add brightness.

Frequently asked questions

How long does Chili-Spiced Sweet Potato and Black Bean Tacos take to make?

Total time is about 35 minutes (10 min prep + 25 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 Chili-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 Chili-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 Chili-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 Chili-Spiced Sweet Potato and Black Bean Tacos 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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