Community Storytelling Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 drafted and published.

These vibrant tacos blend roasted sweet potato with smoky black beans and fresh toppings for a satisfying plant-based meal perfect for sharing stories and laughter. This Mexican taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, and ground cumin for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 Mexican cuisine 350 cal/serving

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Ingredients

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1 15-oz can drained and rinsed black beans
8 small corn tortillas
1 cup thinly sliced red cabbage
1/4 cup chopped fresh cilantro
for serving lime wedges
1/2 cup sour cream, optional

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated. Spread on a baking sheet in a single layer.
Step 2: Roast sweet potatoes for 25-30 minutes, stirring halfway through, until tender and edges are caramelized.
Step 3: While sweet potatoes roast, warm 1 15-oz can drained and rinsed black beans in a small saucepan over medium heat for 5 minutes until heated through.
Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 5: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among the tortillas. Top each with 1 cup thinly sliced red cabbage and 1/4 cup chopped fresh cilantro.
Step 6: Serve with lime wedges and 1/2 cup sour cream on the side for optional drizzling.