Commemorative Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Warm corn tortillas filled with spiced roasted sweet potatoes and black beans, topped with fresh avocado and cilantro for a vibrant vegetarian taco. This Mexican recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, peeled and diced, olive oil, ground cumin 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.

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 medium avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges
• 1/4 cup red onion, finely chopped
• 1/4 cup (optional) sour cream or vegan yogurt

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups peeled and diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and 1 tsp salt until evenly coated.
2. Step 2: Spread sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized at the edges.
3. Step 3: While sweet potatoes roast, warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
4. Step 4: In a small saucepan, heat 1 can (15 oz) drained and rinsed black beans over low heat until warmed through, about 5 minutes.
5. Step 5: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among the tortillas, then top with 1 medium sliced avocado, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
6. Step 6: Serve with 4 lime wedges and 1/4 cup sour cream or vegan yogurt on the side for drizzling, if desired.