Cumin-Spiced Black Bean and Sweet Potato Tacos

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 developed and reviewed.

Warm, hearty tacos featuring slow-roasted sweet potatoes and smoky black beans, topped with avocado and lime crema for a vibrant vegetarian dish. This Mexican-inspired vegetarian recipe, ready in about 40 minutes, pairs sweet potatoes, black beans, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 25 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

2 lbs, peeled and diced sweet potatoes
1 can (15 oz), rinsed black beans
1 tbsp cumin
1 tsp chili powder
1, juiced lime
1, mashed avocado
8, corn tortillas
1/4 cup, chopped cilantro
1/4 cup sour cream
1 tbsp olive oil

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Instructions

Step 1: Preheat oven to 400°F. Toss 2 lbs diced sweet potatoes with 1 tbsp olive oil, 1 tbsp cumin, 1 tsp chili powder, and salt. Roast for 25 minutes until tender and caramelized.
Step 2: While potatoes roast, heat black beans in a small saucepan with 1/4 cup water, 1 tbsp cumin, and 1 tsp chili powder for 5 minutes until warmed through.
Step 3: Mix mashed avocado with 1 lime's juice and 1/4 cup chopped cilantro to make crema.
Step 4: Warm tortillas according to package instructions. Assemble tacos by layering roasted sweet potatoes, black beans, and a dollop of avocado crema on each tortilla.
Step 5: Top with extra cilantro and a drizzle of sour cream before serving.