Jazz-Spiced Black Bean and Sweet Potato Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

These vibrant tacos combine smoky black beans with roasted sweet potatoes seasoned with warm spices, delivering soulful flavors inspired by the energy of jazz. This mexican-inspired tacos & burritos (vegetarian) ready in about 45 minutes pairs (15 oz), drained and rinsed black beans, olive oil, 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: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium diced sweet potatoes with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until evenly coated. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until tender and caramelized.
  2. Step 2: While sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can drained black beans and cook for 5 minutes, stirring occasionally, until warmed through and slightly mashed, creating a creamy texture.
  3. Step 3: Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
  4. Step 4: Assemble tacos by spooning the black beans and roasted sweet potatoes evenly onto each tortilla. Top with 1/4 cup finely diced red onion, 1 small minced jalapeño, 1/4 cup chopped fresh cilantro, and a squeeze of lime wedges.
  5. Step 5: Optionally, add 1/2 cup sour cream and 1/2 cup grated cheddar cheese for creaminess and richness. Serve immediately while warm.

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Frequently asked questions

How long does Jazz-Spiced Black Bean and Sweet Potato Tacos take to make?

Total time is about 45 minutes (15 min prep + 30 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-Spiced Black Bean and Sweet Potato Tacos?

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-Spiced Black Bean and Sweet Potato Tacos?

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-Spiced Black Bean and Sweet Potato Tacos 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-Spiced Black Bean and Sweet Potato Tacos 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.

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