Fiery Diablo Black Bean and Sweet Potato Tacos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

Soft corn tortillas filled with smoky black beans and roasted sweet potatoes, topped with a fresh lime crema and crunchy slaw. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs olive oil, smoked paprika, ground cumin 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.

Ingredients

• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 cup red cabbage, thinly sliced
• 2 tbsp fresh lime juice
• 1/2 cup plain Greek yogurt
• 1/4 cup cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: While sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) drained and rinsed black beans and cook for 5 minutes until warmed through, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: In a small bowl, mix 1/2 cup plain Greek yogurt with 2 tbsp fresh lime juice and 2 tbsp chopped cilantro to make lime crema.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
5. Step 5: Assemble tacos by layering roasted sweet potatoes, black beans, and 1 cup thinly sliced red cabbage on each tortilla. Drizzle with lime crema and garnish with remaining cilantro.