Coconut-Lime Sweet Potato and Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegan) 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.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Coconut-Lime Sweet Potato and Black Bean Tacos take to make?

Total time is about 40 minutes (10 min prep + 30 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 Coconut-Lime 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 coconut milk from drying out.

Can I substitute ingredients in Coconut-Lime 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 Coconut-Lime 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 Coconut-Lime 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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