Four-Ingredient Sweet Potato and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Simple yet satisfying tacos featuring roasted sweet potatoes and seasoned black beans wrapped in warm corn tortillas. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs (15 oz), drained and rinsed black beans, ground cumin, small corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 peeled and diced sweet potatoes (about 12 oz) with 2 tbsp olive oil and 1 tsp salt until evenly coated. Spread on a baking sheet and roast for 25 minutes, stirring halfway through, until tender and slightly crisp on edges.
  2. Step 2: While sweet potatoes roast, heat a medium skillet over medium heat. Add 1 can (15 oz) drained and rinsed black beans and 1 tsp ground cumin, stirring for 5 minutes until beans are warmed through and fragrant.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Fill each tortilla with roasted sweet potatoes and cumin-spiced black beans. Garnish with 1/4 cup chopped fresh cilantro if desired and serve immediately.

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Frequently asked questions

How long does Four-Ingredient Sweet Potato and Black Bean Tacos take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Four-Ingredient Sweet Potato and Black Bean Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground cumin from drying out.

Can I substitute ingredients in Four-Ingredient Sweet Potato and Black Bean Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Four-Ingredient Sweet Potato and Black Bean Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Four-Ingredient Sweet Potato and Black Bean Tacos vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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