Dusk-Spiced Black Bean and Sweet Potato Tacos

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 sweet potatoes and smoky black beans seasoned with dusky spices, wrapped in soft corn tortillas for a satisfying vegetarian taco night. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 45 minutes, pairs sweet potato, black beans, olive oil 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 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: 30 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

2 medium (about 1 lb) sweet potato
1 can (15 oz), drained and rinsed black beans
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
8 small corn tortillas
1/4 cup fresh cilantro leaves
for serving lime wedges
optional, 1/2 cup sour cream or Greek yogurt

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Instructions

Step 1: Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Toss with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt until evenly coated.
Step 2: Spread the sweet potatoes on a baking sheet lined with parchment and roast in a preheated oven at 425°F for 25-30 minutes, stirring halfway through, until tender and edges are caramelized.
Step 3: In a skillet over medium heat, warm 1 can (15 oz) drained and rinsed black beans for 3-4 minutes until heated through.
Step 4: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in the oven for 2-3 minutes until pliable.
Step 5: Assemble tacos by dividing roasted sweet potatoes and black beans evenly among tortillas. Garnish with 1/4 cup fresh cilantro leaves and serve with lime wedges and optional 1/2 cup sour cream or Greek yogurt on the side.