Cumin-Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · ·

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, spicy tacos filled with roasted sweet potatoes and black beans, topped with avocado and cilantro for freshness. This Mexican-inspired vegetarian recipe (gluten-free), ready in about 40 minutes, pairs sweet potatoes, black beans, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, 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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 1/2-inch cubes, toss with 2 tbsp olive oil, 1 tsp cumin, and 1/4 tsp salt, then spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
  2. Step 2: Warm 8 corn tortillas in a dry skillet for 30 seconds per side.
  3. Step 3: Mix 1 can (15 oz) drained black beans with roasted sweet potatoes, stirring gently to combine.
  4. Step 4: Slice 1 large avocado and divide avocado slices and 1/4 cup chopped cilantro between tortillas. Top with sweet potato-black bean mixture and squeeze 1 lime over each taco.
  5. Step 5: Serve immediately with extra lime wedges for squeezing.

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