Chili-Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 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 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.

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