Coconut-Lime Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Roasted sweet potatoes tossed in a zesty coconut-lime sauce served with black beans in warm corn tortillas for a tropical vegetarian taco. This Latin American-inspired vegan recipe, ready in about 40 minutes, pairs coconut milk, fresh lime juice, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 0.5 cup coconut milk
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 cup canned black beans, drained and rinsed
• 8 small corn tortillas
• 0.25 cup chopped fresh cilantro
• 1 tsp salt
• to taste fresh jalapeño slices (optional)

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 cups peeled and diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp salt until evenly coated.
2. Step 2: Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
3. Step 3: While roasting, whisk together 0.5 cup coconut milk and 2 tbsp fresh lime juice in a small bowl to create the coconut-lime sauce.
4. Step 4: In a saucepan over medium heat, warm 1 cup drained and rinsed black beans with a pinch of salt until heated through, about 5 minutes.
5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: To assemble, spoon roasted sweet potatoes and black beans into each tortilla, drizzle with coconut-lime sauce, sprinkle with 0.25 cup chopped fresh cilantro, and add fresh jalapeño slices if using. Serve immediately.