Glazed Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

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.

Sweet potatoes glazed with a globally-inspired sauce paired with black beans in warm corn tortillas for flavorful vegetarian tacos. This Mexican vegetarian recipe, ready in about 40 minutes, pairs sweet potatoes, olive oil, and smoked paprika for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

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Ingredients

2 medium (about 1 lb) sweet potatoes, peeled and cut into 1/2-inch cubes
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1 tsp salt
1 cup black beans (canned, drained and rinsed)
1 small red onion, finely diced
1 tbsp lime juice
8 small corn tortillas
1/4 cup fresh cilantro, chopped
1/3 cup (optional) crumbled queso fresco
1 tbsp honey

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1 tsp salt in a bowl until evenly coated.
Step 2: Spread sweet potatoes on a baking sheet in a single layer and roast for 25 minutes, stirring halfway through until tender and edges caramelize.
Step 3: In a small bowl, combine 1 cup drained black beans, 1 small finely diced red onion, and 1 tbsp lime juice. Stir to mix and set aside.
Step 4: After roasting, drizzle 1 tbsp honey over the sweet potatoes and toss gently to glaze.
Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
Step 6: Assemble tacos by spooning sweet potatoes and black bean mixture onto each tortilla. Top with 1/4 cup chopped fresh cilantro and 1/3 cup crumbled queso fresco if using. Serve immediately.