Digital Detox Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Soft corn tortillas filled with roasted sweet potatoes and spiced black beans, topped with fresh avocado and cilantro for a flavorful vegetarian taco. This Mexican-inspired taco and burrito recipe (vegetarian, gluten free), ready in about 40 minutes, pairs sweet potatoes, olive oil, ground chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 tsp ground chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 can (15 oz), drained and rinsed black beans
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 1 medium, sliced ripe avocado
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground chili powder, 1 tsp ground cumin, and 1/2 tsp salt in a large bowl until evenly coated.
2. Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25 minutes, stirring halfway through, until tender and edges begin to caramelize.
3. Step 3: While the sweet potatoes roast, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan over medium heat with 1/2 tsp garlic powder and a pinch of salt, stirring occasionally until heated through, about 5 minutes.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by layering roasted sweet potatoes and spiced black beans onto each tortilla, then top with slices from 1 medium ripe avocado and 1/4 cup chopped fresh cilantro.
6. Step 6: Serve immediately with lime wedges for squeezing over the tacos.