Invisible Cloak Black Bean and Sweet Potato Tacos
Soft corn tortillas filled with smoky black beans and roasted sweet potatoes, topped with zesty lime crema for a flavorful taco night. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, peeled and diced, 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 cups sweet potatoes, peeled and diced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 1/2 cups canned black beans, drained and rinsed
- 8 small corn tortillas
- 1/2 cup Greek yogurt
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and lightly caramelized.
- Step 2: While sweet potatoes roast, mix 1/2 cup Greek yogurt with 1 tbsp lime juice and 1/4 cup chopped cilantro in a small bowl to make lime crema.
- Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
- Step 4: In a skillet over medium heat, warm 1 1/2 cups black beans for 3-4 minutes until heated through.
- Step 5: Assemble tacos by dividing roasted sweet potatoes and warm black beans evenly among tortillas. Drizzle with lime crema and garnish with extra cilantro if desired. Serve immediately.
