Maple-Spiced Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

Warm roasted sweet potatoes tossed in maple syrup and warming spices paired with seasoned black beans, served in soft corn tortillas for a filling vegetarian taco. This Mexican-inspired Halloween recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, maple syrup 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: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
2 tbsp olive oil
2 tbsp maple syrup
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 can (15 oz), drained and rinsed black beans
1/2 tsp garlic powder
8 small corn tortillas
1/4 cup chopped fresh cilantro
4 lime wedges
1/3 cup crumbled queso fresco

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and diced sweet potatoes with 2 tbsp olive oil, 2 tbsp maple syrup, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt until evenly coated.
Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25 minutes, flipping halfway, until tender and caramelized.
Step 3: While the sweet potatoes roast, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan with 1/2 tsp garlic powder over medium heat for 5 minutes until heated through.
Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 5: Assemble the tacos by dividing the roasted sweet potatoes and black beans evenly among the tortillas. Top each with 1/4 cup chopped fresh cilantro and 1/3 cup crumbled queso fresco.
Step 6: Serve immediately with 4 lime wedges for squeezing over the tacos.