Jazz-Inspired Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw

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

Vibrant roasted sweet potatoes and black beans wrapped in warm tortillas, topped with a zesty cilantro lime slaw for a soulful taco experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 40 minutes pairs olive oil, ground cumin, smoked paprika 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: 25 min Serves 4 Mexican cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 3/4 tsp salt in a bowl until evenly coated.
  2. Step 2: Spread the sweet potatoes in a single layer on a baking sheet and roast for 25 minutes, flipping halfway through, until tender and caramelized on the edges.
  3. Step 3: Meanwhile, in a medium bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper; toss well to create the cilantro lime slaw.
  4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
  5. Step 5: Heat 1 can (15 oz) drained and rinsed black beans in a saucepan over medium heat for 3-4 minutes until warmed through.
  6. Step 6: Assemble tacos by dividing roasted sweet potatoes and warm black beans evenly among tortillas, topping each with a generous scoop of the cilantro lime slaw. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Jazz-Inspired Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw take to make?

Total time is about 40 minutes (15 min prep + 25 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 Jazz-Inspired Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw?

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 olive oil from drying out.

Can I substitute ingredients in Jazz-Inspired Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw?

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 Jazz-Inspired Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw 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 Jazz-Inspired Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw 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.

Related recipes