Donut-Inspired Sweet Potato and Black Bean Tacos

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

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.

Soft corn tortillas filled with spiced roasted sweet potatoes and black beans, drizzled with a cinnamon-maple sauce that hints at donut flavors. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs olive oil, ground cinnamon, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 30 min Serves 4 Mexican cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
3 tbsp olive oil
1 tsp ground cinnamon
1/2 tsp smoked paprika
1 tsp salt
1 can (15 oz) black beans, drained and rinsed
8 corn tortillas
2 tbsp maple syrup
1 tbsp lime juice
1/4 cup fresh cilantro, chopped
1/2 cup Greek yogurt or vegan alternative
1/4 tsp ground black pepper

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 3 tbsp olive oil, 1 tsp ground cinnamon, 1/2 tsp smoked paprika, and 1 tsp salt in a bowl until evenly coated.
Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized at edges.
Step 3: While sweet potatoes roast, warm 8 corn tortillas wrapped in foil in the oven for 5 minutes.
Step 4: In a small bowl, mix 1/2 cup Greek yogurt with 2 tbsp maple syrup, 1 tbsp lime juice, and 1/4 tsp ground black pepper to create a sweet-tangy drizzle.
Step 5: To assemble, divide roasted sweet potatoes and 1 can (15 oz) drained black beans evenly among the warm tortillas.
Step 6: Drizzle each taco with the maple-lime yogurt sauce and sprinkle with 1/4 cup chopped fresh cilantro. Serve immediately for a taco with subtle donut-inspired warmth and sweetness.