Half-and-Half Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Soft corn tortillas filled with a balanced mix of roasted sweet potatoes and black beans, topped with fresh cilantro and a zesty lime crema. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 35 minutes, pairs sweet potatoes, olive oil, 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 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp, divided salt
• 1 can (15 oz), drained and rinsed black beans
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1, juiced lime
• 1/2 cup Greek yogurt
• 1/4 tsp garlic powder
• 1/4 cup finely diced red onion

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 peeled and diced sweet potatoes (1/2-inch cubes) 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 slightly caramelized, stirring halfway.
2. Step 2: While sweet potatoes roast, mix 1/2 cup Greek yogurt with juice of 1 lime and 1/4 tsp garlic powder in a small bowl to create the lime crema.
3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
4. Step 4: In a medium bowl, combine roasted sweet potatoes with 1 can (15 oz) drained and rinsed black beans, 1/4 cup finely diced red onion, and remaining 1/4 tsp salt, tossing gently.
5. Step 5: Divide the sweet potato and black bean mixture evenly among the warmed tortillas.
6. Step 6: Drizzle each taco with lime crema and sprinkle 1/4 cup chopped fresh cilantro over the top before serving.