Maple-Roasted Sweet Potato & Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Vibrant vegan tacos bursting with sweet roasted sweet potatoes, smoky black beans, and zesty lime crema. This mexican-inspired vegan (gluten-free) ready in about 32 minutes pairs large Sweet potatoes, tablespoons Olive oil, tablespoon Maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 302 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.

★ 3.4 (14 ratings) Prep: 10 min Cook: 22 min Serves 4 Mexican cuisine 302 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 large diced sweet potatoes with 2 tablespoons olive oil, 1 tablespoon maple syrup, and 1 teaspoon ground cumin. Spread on a parchment-lined sheet pan and roast for 20-22 minutes until golden and fork-tender, flipping halfway.
  2. Step 2: While potatoes roast, combine 1 can rinsed black beans, 1/2 cup diced red bell pepper, and 1/4 cup finely diced red onion in a bowl. Season with 1/4 teaspoon salt.
  3. Step 3: In a small bowl, whisk together 1/4 cup plain vegan yogurt, 1 tablespoon lime juice, 1 teaspoon lime zest, and 2 tablespoons chopped cilantro for the crema.
  4. Step 4: Warm tortillas according to package instructions. Assemble tacos by layering roasted sweet potatoes, black bean mixture, and a dollop of lime crema on each tortilla.
  5. Step 5: Serve immediately with extra lime wedges for squeezing.

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Frequently asked questions

How long does Maple-Roasted Sweet Potato & Black Bean Tacos take to make?

Total time is about 32 minutes (10 min prep + 22 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 Maple-Roasted Sweet Potato & Black Bean 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 large sweet potatoes from drying out.

Can I substitute ingredients in Maple-Roasted Sweet Potato & Black Bean 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 Maple-Roasted Sweet Potato & Black Bean 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 Maple-Roasted Sweet Potato & Black Bean Tacos gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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