Fiber-Rich Black Bean and Sweet Potato Tacos

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Soft corn tortillas filled with roasted sweet potatoes and seasoned black beans, topped with fresh avocado and a lime crema for a wholesome taco night. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 45 minutes, pairs olive oil, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 2 medium (about 1 lb) sweet potato, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 can (15 oz) black beans, canned, drained and rinsed
• 8 small corn tortillas
• 1 medium avocado, sliced
• 1 tbsp lime juice
• 1/4 cup plain Greek yogurt
• 2 tbsp cilantro, chopped
• 1/4 cup red onion, finely chopped

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

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and caramelized, stirring halfway.
2. Step 2: While sweet potatoes roast, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally. Season with an additional pinch of salt if needed.
3. Step 3: In a small bowl, mix 1/4 cup plain Greek yogurt with 1 tbsp lime juice and 2 tbsp chopped cilantro to create a tangy lime crema.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by layering roasted sweet potatoes, black beans, sliced 1 medium avocado, a spoonful of lime crema, and 1/4 cup finely chopped red onion evenly across the tortillas. Serve immediately.