Crisp-Topped Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Warm, spiced sweet potatoes nestled in corn tortillas with a satisfying crunch from roasted beans. This Mexican-inspired quick recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs sweet potatoes, olive oil, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 can (15 oz), rinsed and drained black beans
• 1/2 cup fresh or frozen corn kernels
• 6, warmed corn tortillas
• 1, sliced avocado
• 1, cut into wedges lime

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

Instructions

1. Step 1: Preheat oven to 400°F. Toss diced sweet potatoes with 1 tbsp olive oil, cumin, and smoked paprika. Spread in a single layer on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: In a small skillet over medium heat, combine black beans and corn. Cook, stirring occasionally, for 5 minutes until beans are heated through and corn is slightly golden.
3. Step 3: Assemble tacos by placing a spoonful of roasted sweet potatoes on each tortilla, then topping with the black bean mixture. Add avocado slices and a squeeze of lime juice.
4. Step 4: Serve immediately with extra lime wedges on the side for guests to add as desired.