Cinnamon-Spiced Sweet Potato and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Warm, sweet potato and black bean tacos with a hint of cinnamon for a comforting yet vibrant meal. This mexican-inspired vegetarian (vegan) ready in about 45 minutes pairs medium, peeled and diced sweet potatoes, (15 oz), rinsed black beans, cinnamon 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.

Prep: 25 min Cook: 20 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 2 medium peeled and diced sweet potatoes with 2 tbsp olive oil, 1/2 tsp cinnamon, and 1 tsp cumin in a bowl.
  2. Step 2: Spread sweet potatoes in a single layer on a baking sheet and roast at 400°F (200°C) for 20 minutes until tender and slightly caramelized.
  3. Step 3: While sweet potatoes roast, warm 8 corn tortillas in a dry skillet for 15 seconds per side until pliable.
  4. Step 4: In a small bowl, mix rinsed 1 can (15 oz) black beans with a pinch of salt.
  5. Step 5: Assemble tacos: place roasted sweet potatoes on tortillas, top with black beans, then add avocado slices and a squeeze of lime juice.
  6. Step 6: Serve immediately with extra lime wedges on the side for squeezing.

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Frequently asked questions

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

Total time is about 45 minutes (25 min prep + 20 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 Cinnamon-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 (15 oz), rinsed black beans from drying out.

Can I substitute ingredients in Cinnamon-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 Cinnamon-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 Cinnamon-Spiced Sweet Potato and Black Bean Tacos vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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