Hidden-Spiced Black Bean and Sweet Potato Tacos

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

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 developed and reviewed.

Soft corn tortillas filled with smoky-spiced black beans and roasted sweet potatoes, topped with a tangy lime crema and fresh cilantro. This Mexican recipe (vegetarian), ready in about 45 minutes, pairs black beans, drained and rinsed, 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.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

2 cups sweet potatoes, diced into 1/2-inch cubes
1 can (15 oz) black beans, drained and rinsed
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
3/4 tsp salt
8 small corn tortillas
1/3 cup Greek yogurt
2 tbsp lime juice
1/4 cup cilantro leaves, chopped
1/4 tsp garlic powder

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 2 cups diced sweet potatoes with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and 1/2 tsp salt. Spread evenly on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
Step 2: While sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can drained black beans, 1/4 tsp garlic powder, and 1/4 tsp salt. Cook for 5 minutes, stirring occasionally until beans are warmed through and slightly softened.
Step 3: In a small bowl, mix 1/3 cup Greek yogurt with 2 tbsp lime juice and a pinch of salt to create a tangy crema.
Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Assemble tacos by layering the spiced black beans, roasted sweet potatoes, a drizzle of lime crema, and a sprinkle of 1/4 cup chopped cilantro leaves. Serve immediately.